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.”

This winter, Nottingham Forest’s menu carries three “Scent” cocktails inspired by best-selling fragrances: Anaïs Anaïs by Cacharel, a favorite of female customers, is made with a flower-based liqueur. Sicily by Dolce & Gabbana (the drink) features lime, vanilla and vodka as its key ingredients, and Jean Paul Gaultier 2, a hit with the bar’s gay male clientele, is a potent rum and bitters drink laced with port.

The lineup changes each season. Stuffed with paraphernalia from around the world, the bar itself is considered one of Milan’s most intimate and kooky, and boasts more than 500 drinks on its list. The “Scent” cocktails are among the most ordered.

Notes Comini: “They’re very popular with clients who are fragrance lovers.”

NEXT: "Fragrance: Past & Present" >>

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