A very complex yet well-partnered mash of flavours, based on a classic Gin Fizz. Escubac lends its saffron, grape and caraway notes, then there's mouth-filling peach and spicy ginger, the sourness of lemon and the piquancy or orange bitters. 50 ml Escubac20 ml Pierre-Marie Chermette Creme de Peche et Gingembre20 ml lemon juiceDash orange bittersSoda to top Combine all ingredients except the soda in a cocktail shaker and shake over ice. Double-strain into an ice-filled highball glass, top with soda and garnish with an orange twist.