Finally! Something that is odour-free, stable and works. Has led to an immediate shift in the cocktails I am making.

Finally!! It is only after grinding the granulated (cane) sugar that I’m not left with a few undissolved granules. And so now the rest of the flavours are unimpaired. The Daiquiri is one reason why I would rather enjoy my cocktail at home, rather than risk my precious alcohol allowance on some hit or miss affair at a new bar.

This gin, together with Plymouth gin, is always in stock in my bar, and in the freezer for an instant cold martini.

I’ve got a little atomiser for absinthe that I use to spray the inside of the glass. Otherwise, I agree, it is too easy to overdo the absinthe!!