Our current favorite serve for the Opius Nigredo is this simple yet ingenious mix with Bouche’s Cascarah. Notes of roasted coffee and toffee meet caramelly cascara (coffee cherry), mild tannins from Assam and Sencha tea and a touch of lavender. To be honest, it tastes even better than we had imagined when we first thought about this combination. Mix in a ratio of 1:4 when pre chilled, or 1:3 when served over plenty of ice.