The air was immediately filled with spices; caraway, fennel, aniseed and the finest Hungarian rose paprika, all of them mingling with the additional sweet aromas of tobacco, cinnamon and chocolate powder. On the palate there was a real variety; from bitter orange leaf tea to delicate soothing smooth hot fudge sauce over peach and apricot ice cream finishing with matured balsamic vinegar. A drop of water and the spices turned more herbal – how about a Hanky-Panky cocktail? - Vermouth, dry gin and a dash of Fernet Branca. The taste was now like a fudgy fig roll with bitter orange juice.