UK Mixologist Creates Chanel No5-Inspired Champagne Cocktail {The 5th Sense in the News}
Perfume and food overlap more often than not. In this case another bridge was thrown by British mixologist Tony Conigliaro between the No.5 and a refreshing beverage. It took him 2 years to develop the cocktail called No5 Champagne Cocktail served in a custom-designed long flute glass with a wider rim to better control the physics of champagne bubbles (see Champagne Bubbles Essential to Taste/Smell)....
To that effect he mixes some of the main ingredients found in the
original Chanel No. 5 fragrance while using a sugar cube as a device to
bring notes to the top. Interestingly, perfume aficionados often
compare aldehydes which characterize the No5, to a sparkling
champagne-like effect, which is also, as one can see, the best way to
drink Chanel No.5.
Conigliaro reportedly uses "food-grade versions of the five primary aromatic compounds that scent that perfume -- ylang-ylang, May rose, sandalwood, jasmine and (something else), combined as essences and dropped onto sugar cubes, which were then used to make a Champagne cocktail." according to Chuck T
There is a vert interesting interview with the creator on Dazed Digital,
Dazed Digital: What prompted you to design a cocktail which took on the fragrance of an iconic perfume?
Tony Conigliaro: I had been studying perfume and talking with perfumers, and I noticed the similarities between what they did and what happens when making cocktails. It was then I came up with the concept.
Read more...
This cocktail and others can be tasted at The Bar with No Name, 69 Colebrooke Row, Angel of Islington, London.
Conigliaro reportedly uses "food-grade versions of the five primary aromatic compounds that scent that perfume -- ylang-ylang, May rose, sandalwood, jasmine and (something else), combined as essences and dropped onto sugar cubes, which were then used to make a Champagne cocktail." according to Chuck T
There is a vert interesting interview with the creator on Dazed Digital,
Dazed Digital: What prompted you to design a cocktail which took on the fragrance of an iconic perfume?
Tony Conigliaro: I had been studying perfume and talking with perfumers, and I noticed the similarities between what they did and what happens when making cocktails. It was then I came up with the concept.
Read more...
This cocktail and others can be tasted at The Bar with No Name, 69 Colebrooke Row, Angel of Islington, London.
Previous Posts in The Fifth Sense in the News:
The Roses of Wyck: Old Rose Symposium May 30, 2009
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