The new old fashioned

A complex fruitiness danced between fermenting apples and cognac before dipping into ginger beer and tiptoeing over to orange skin in an old fashioned cocktail, updated with a splash of lemon and raspberry garnish. Juicy red fruits translated on to the palate also, but now with baked apples, lavender and a liquorice stick that strongly identified as tree bark. With a dash of water the cognac had become calvados, and raspberries had morphed into cherries. Orange skin and lemon remained, still being tempted into a glass of cocktail bitters, perhaps alongside ginger wine and a side serving of toasted fruit loaf and peaches liberally smothered in cream.