Our resident ginsarian hasn't tried this one yet, but here's what Jeffrey's have to say:

What could be nicer than getting a lovely pack of all four of our delicious Jeffrey's recipes?

Cinchona Bark
Our Cinchona bark comes from Equador, which is next door to where it all started, in Peru. The Cinchona is a flowering tree, native to the Andean forests of western South America. Most other tonics use quinine extract, which is why the tonics are clear ‘white’. We use the bark straight from the tree, which is why our tonics have a distinctive amber colour. Many people also use powdered bark, which is cheaper, because you can get more quinine out of the bark, but we use only the chipped bark, to give a lovely, complex flavour which works so well and so smoothly.

Cassia
The ‘Original recipe’ doesn’t actually say that this is in the recipe, but it is pretty obvious when you taste it that it has elements of ‘Christmassy spice’.

Galangal Root
The Calamansi in the Philippines is a wonderful distinctive citrus, for instance, while the Durian is more pungent than anything we have ever experienced, and not for the faint-hearted. But Galangal is a spice which is very often used in Thai cooking, and it is becoming much more popular and available in the UK.

Rosehips, Yarrow & Elderflower
The buds from roses which appear on many varieties of roses after the flower has gone. It has a warm, rounded flavour, and was the staple of many a baby boomer child in rosehip syrup, which also usually included some alcohol, so it might not have been just the syrup which kept the baby quiet.