Another poor sleep but one of the last; we’re up having a coffee and finishing the Unfrosted film, from last night, at after 10am

The host of our Airbnb recommends a little cafe round the corner, called Mundrums, so we head there for a more substantial breakfast

A cappuccino each as well as sharing pulled pork and chicken quesadillas

We get back to the place, do a little work with another coffee and head out again before 3pm

Black Magic is a cafe and bar we spotted on another day and we pop in as they offer the city’s alcohol in differing variations

Riga Black Balsam comes in four flavours: the original 45% spirit and three other 30% flavours of blackcurrant, cherry and chocolate & mint

The board to try all of them is under €10 so gives us both the opportunity to try – Dave has many years before but it’s not quite as he remembers!

Riga Black Balsam is made from 24 all-natural ingredients, including 17 botanicals; the ingredients that contribute to the complex and versatile flavour of Riga Black Balsam include common roots and herbs such as Valerian, Wormwood, Black Pepper, and Ginger, as well as rare ingredients such as Gentian and Peruvian Balsamic Oil

A pharmacist, named Kunze, crafted the famous Riga Black Balsam recipe in 1752; the first balsam (herbal extract) recipes in Riga were found from the 16th century, however pharmacists’ records do not keep the exact date

According to tradition, only the Head Liquor Master and his two apprentices know the secret recipe; the recipe was utterly lost in 1939 when German population left Latvia before Soviet occupation

In the five years following WWII, the recipe was carefully restored from shreds by joint effort of former employees; ince then the recipe is unchangeable

After here, we go to our usual LIDO and have a pint each with a pancake we noticed a while ago but never had time to try

It’s filled with apples and/or rhubarb

We stay here for a few drinks more before grabbing some dinner here as well

Chicken with roasted potatoes and steamed veg in addition to pork ribs with curried veg and roasted potatoes

After, we go to Easy Wine to have a bottle of prosecco – we’re hoping this will help us sleep a little tonight

Following this, we make our way back; along the way, we pick up a Latvian favourite – a soft drink, with a pinch of fermentation, called Kvass (see the featured image)

We drink a little on the way home, pack up a little and get to bed