“It’s medicinal!” said the young gold-haired woman working the bar in an 800-year-old cavern. Pulling out a case with heavy goblets lying on blue velvet, she poured out shots of a thick, dark liqueur. The goblet was cool and heavy in the hand, and the liqueur tasted of berries, seeds and winter night. Welcome to Riga: fourth stop on the road from London to Finland.


I’m typing this seated by a floor-to-ceiling porthole on the