Where Fragrance meets The Speakeasy

[Masterkova]

Interesting article in today's NYT regarding the increasing trend of using natural aromatics in cocktails.

I guess the gourmand trend of perfumes smelling like food is played out: now our food can smell like perfume!

http://www.nytimes.com/2012/06/20/dining/there-in-your-drink-a-drop-of-perfume.html?_r=1&ref=dining

 

[jakespoppy]

Interesting article, thanks for sharing.

I already have an issue with occasionally over-applying my cologne. Now I'm going to be burping it, too.

 

[Quintar]

I went to flatiron lounge in NY. I watched the bartender make my cocktail and at the end he got out an atomizer and spritzed the top of the drink. I asked him what was up with that? He showed me 10 or 15 atomizers they had all filled with different essential oils that they spray on to add a scent or taste that hits you when you take that first sip...

The drink tasted good...not sure how much the perfume played into the taste.

 

[superbleu]

there is a blenheim cocktail

http://www.youtube.com/watch?v=-yo1yR9NcsU

 

[Masterkova]

there is a blenheim cocktail

I may have to try this. I have some pink peppercorns, and lavender, mint and tarragon in the yard - I imagine it's straightforward to infuse them in a simple syrup. And a bottle of prosecco that's been staring me down...

 

[erickson]

How about a Gin Fizz?