The light and fragrant aroma surprised the Panel as we prepared a pitcher of fresh lime margarita combining tequila, triple sec, lime juice and sugar, served in a glass moistened with a lime wedge and then rimmed with sugar and salt. The taste was like ‘pasta cacio e pepe’ (pasta with black pepper and cheese), but light on the cheese and heavy on the pepper.

Following reduction, we felt a fresh sea breeze while relaxing under a pergola and gazing far out across the sea to the horizon. We were then served a perfect classic daiquiri of rum, lime juice and simple syrup – light, refreshing and even bracing!