The professor would be proud. Although we’re not sure he would know what smells like cider candies, we don’t know if they had them in 1860s. He might recognise, however, crystallised ginger and the oils of fresh tangerine and almonds slipping through. We’re sure he’d have known that it tastes of dried fruit with a finish of orange peel and a light sprinkling of Angostura bark. This homage is as characterful as its name sake, so join in, get experimental and doff your hat to the man who brought us the first ever published cocktail book.