I read an article about seven cheetahs that were naturally mummified, discovered in caves in Saudi Arabia. They had been preserved by just dry air, desert heat, stillness and time. See article here.

There’s something astonishing about the world’s fastest land animal being held perfectly still for centuries. It made me wonder: if preservation and time had a flavour, what would it taste like?

That question led me to build a cocktail I call “Stillness of the Cave”

What I mixed & why
Brandy (or light aged rum)  - forms a warm, grounded base, settled rather than sharp
Dry sherry -  adds quiet, aged depth, echoing time and gradual preservation
Date & cardamom syrup -  brings natural sweetness and gentle heat, tied to desert landscapes
Aromatic bitters - a single dash, keeps the structure clean and balanced
Rose water mist - applied only for aroma, never flavour

It’s served in a small stemmed glass (Nick & Nora), preferably room temperature or gently warmed, so the flavours open slowly instead of being muted by cold.

The Experience - smell first, sip slowly, pause, then return.
The drink changes slightly and slowly as it sits, mirroring how stillness and time once preserved something powerful by bringing it completely to rest.

This project is helping me explore how flavour carries narrative. Sometimes creativity isn’t about adding more, it’s about knowing how to be quiet … while changing. This feels like the start of a new creative direction for me, and I’m excited to keep building on it.