It was immediately sweet and oily as walnuts and hazelnuts mixed with clotted cream over pears poached in rum. However, cutting through the oil came the mouth-cleansing freshness of menthol and spearmint alongside salted lime sorbet and green bark. The palate carried a hot spice with cloves and cinnamon whilst the sweetness of baked apple pie dried towards burnt banana skins, peanuts and dry wood.
Effervescence was present with Angostura bitters in champagne and a garnish of garden mint. The addition of water released a sweeter and lighter side, retaining the frisky freshness but with a more maritime emphasis with oyster shells, fish boxes and clean sea spray.