Ginger liquorice herbal tea

We could not quite get our heads round this one, so we settled on mixing a Tom Collins cocktail using gin, blood orange and lemon juice, as well as Thai basil leaves. The taste was creamy, with a hint of spice from crispy churros coated with cinnamon sugar or spiced strawberry and cranberry jam. After reduction, the scent of white chocolate, baklava and stem ginger mingled, perfectly balanced, with a chocolate and mint muffin. On the palate, golden syrup on a slice of banana and walnut bread was accompanied by a ginger liquorice herbal tea. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill STR oloroso-seasoned barrique.