Perhaps my favourite of the lot was Sean’s Maghreb High Ball – made from 1 part each of Bombay Sapphire gin, water, and Moroccan liqueur (a heady concoction of vodka, dried mint leaves, coriander seeds and saffron) to 2 parts of honey mead, garnished with fresh mint leaf, this was as exotic and spicy as it was refreshing.
I'm particularly interested in the falafel sandwich.
This was (roughly) the recipe we used for Bryan Newbold's birthday dinner.
Import journalism. "In a 1958 letter to the Manchester Guardian, Fleming offered a revealing confession: “I proceeded to invent a cocktail for Bond, which I sampled several months later and found unpalatable.”"