Escubac is a reinvention of an old style of spicy yellow liqueur that originated in Tudor England as 'usquebaugh' (a sort of ancestor of whisky). After being adopted by the French, and renamed Escubac, the drink eventually vanished into the ether. Or so we thought. Enter Daniel Fisher and Andrew MacLeod Smith.
"Escubac? What is that? If you had to make a comparison, Escubac is closest to gin. But really, it lives in its own damn house. The driving flavours and aromas are lemon and orange peel (not juice), warm spices (like cumin and coriander), vanilla, and tons of herbal, floral botanicals... I'd pop it right open, get out the tonic, and have everything you know about the G&T changed for the better." Bon Appétit