By  on November 14, 2008

Talk about a drink with a twist: Inspired by the molecular cooking movement, Dario Comini dreamt up “Scent” cocktails as a way for his customers to sample their favorite fragrances in a new way. At his eclectic Milanese bar, Nottingham Forest, Comini pours a concoction of liquor, spices and juices—often using notes of a particular fragrance—into a white glass goblet, and serves it with a few spritzes of the same scent. Comini claims the goblet’s form allows the cocktail to mix with the fragrance’s vapors for a multisensorial experience.


“Taste is 60 percent influenced by smell,” he says. “If you put a peg on your nose and tasted a slice of apple and potato, you won’t be able to tell them apart.”

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