We were handed a bouquet of roses, dark red with soft and velvety petals, with the most deliciously heavy scent – think warm, rich chocolate combined with balsamic and woody notes. Plenty of exotic wood spices on the palate neat as we mixed a Penicillin cocktail of whisky, ginger, lemon and honey. It was sweet, fresh, spicy and simply delicious. Careful when adding water, as we found cherry blossom, milk chocolate with prunes, bananas doused in spiced rum and cinnamon bagels on the nose. To taste, a surprising fizzy, chilli bite like a prosecco topped up with ginger beer and garnished with a slice of orange and a basil leaf.