It was a great day in the kitchen, the smell of baking bread was thick in the air and the cinnamon swirls and maple and pecan danish were fresh from the oven. Pears were poaching in Armagnac on the stove alongside a pan of hot milk and honey. Reaching into the antique wardrobe I grabbed a tin of golden syrup to go with the baked apple tart that sat cooling on the table. The air carried the scent of the flowers that were growing in the hanging baskets outside the back door. Having spent 11 years in ex-Bourbon this was transferred to a virgin oak hogshead for the remainder of its maturation.
DRINKING TIP: Drink when getting creative in the kitchen.