Moroccan mint tea

We had a dip into an old-fashioned sweet jar to find love hearts, parma violets, milk chews and rhubarb and custard, as well as Chinese milk candy. It proved intensely sweet on the palate, as we tucked into a sticky raisin cake made using pasas de Málaga, and served with a Pedro Ximénez toffee sauce. The addition of water awakened the dram, delivering an increasingly refined and ‘grown-up’ array of sweet notes. Descriptors mentioned were of candied kiwi slices, bakewell tarts, apple strudel and white chocolate blondies. The taste reminded us of a French kiwi meringue tart served with a sweet Moroccan mint tea.