At the Ritz-Carlton Berlin’s Fragrances bar, Arnd Henning Heissen regularly enchants customers with his perfumed tipples based on iconic scents from brands like Guerlain, Giorgio Armani and Annick Goutal.
One such delighted drinker was ISIPCA-trained perfumer Valeriya Fridman.
“I was totally thrilled by the concept and presentation of the Fragrances bar, and wanted to meet the man behind it right away,” she recalled. “We talked until 3 a.m., and developed an idea together.”
That project is Botanical Fusion, a line of natural flavor extracts that can be used in food and drink, launched this fall.
Botanical Fusion extracts come in eight varieties familiar to perfume lovers — sandalwood, bergamot, mandarine, pine, jasmine, vetiver, cedarwood, and patchouli Prices for the 15-ml. dropper bottles range from 36.90 euros or $38.56, to 49.90 euros, or $52.15 at average exchange. They’re sold on the brand’s web site.
“With our extracts, it’s possible to recreate your favorite perfume in the form of a cocktail,” explains Fridman, pointing to the vetiver in Hermès Terre de Hermès, and the jasmine in Thierry Mugler’s Alien. “Or, if that’s too difficult, simply create a drink with its own distinctive taste.”
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Recommended usage is five drops of essence to a liter of regular sugar syrup. For a winter treat, Heissen suggests creating a version of Guerlain Aqua Allegoria Mandarine Basilic using his bergamot and mandarine extracts, or a version of Penhaligon’s Orange Blossom with jasmine and bergamot essences.
Advanced mixers may wish to duplicate a Dior, that could soon have guests asking, “What’s your poison?”