The combination of Spanish brandy, strong aniseed liqueur (at least 40% alc./vol.) and black tea give this cocktail a pleasing liquorice flavour with mouth...
Substituting oksusu-cha (Korean corn tea; you can use cheap stuff from any Asian grocery store) for the black tea and brown sugar syrup for the simple syrup makes for a subtle, complex, and delicious cocktail.
Ian Carpick