'With Escubac, we took a defunct liqueur style from the 1700s and reimagined it for modern drinkers. The result is a drier, more relevant aperitif that can be sipped like a nice whisky, mixed with tonic or poured as a base in cocktails. The proprietary recipe took over 18 months to design and balance at the Sweetdram workshop in east London.

To produce it, we macerate 14 botanicals, including caraway, cardamom, nutmeg and citrus, for 72 hours, then slowly distill them on the antique stills at Distillerie Combier. The long arching lyne arms and balloon-shaped partial rectifiers create a refined aromatic spirit, which we sweeten with raisins, vanilla and a small amount of sugar, and colour straw-yellow with saffron.

The E&T: Combine with tonic and ice for an expressive, sessionable highball serve to suit all seasons. Garnish with lemon.'

Served in a Usurai Water Glass from the new Crane x Toyo-Sasaki Glass range.