Adnams Head Distiller, John McCarthy explains: “I was inspired by a visit to a Tacoria, where the black beans I ordered were so good, I asked what the secret ingredient was. The answer was Avocado Leaves! They added woody notes of liquorice and anise and I was drawn to the different layers of flavour that can be found in this style of cooking. I applied that principle to our botanical selection, picking out flavours and aromas that added complexity and that juxtaposition of fresh, green citrus notes and warming woody spice.

“It is a real, what grows together, goes together recipe and we hope you enjoy it.”

We have used more Juniper in this recipe than in any other and with the woody notes of Angelica, it laid down a classic base on which to build. Avocado Leaves provide the dominant flavour and are reminiscent of liquorice and anise. There are also warming notes of cinnamon from Cassia Bark, a punchy woodiness from the Mexican herb, Epazote and a smoky hint of Chipotle Chilli in the background. The addition of Coriander leaf and Mexican Oregano (which is related to Verbena) and Lime Peel created the underlying citrus freshness, much like that found in Mexican salsa.

For the perfect serve, add tonic and garnish with fresh coriander stems.

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