A trash-to-table mindset – 1 ingredient cocktails

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art, blog, cocktail, design, Duck & Waffle, experience, flavor, food, fragrance, Franziska Josteit, In-Imitable, innovation, LSN, luxury, marketing, multi-sensory, nature, organic, perfume, perfumer, perfumery, Rich Woods, scent, smell, sustainability, technology, trend

The London based restaurant Duck & Waffle launches one-ingredient cocktails, where they explore the level of flavour achievable from one ingredient.

The menu features 10 cocktails named after the ingredients they are based on, such as Olive, Tomato, Avocado and Red Pepper. Each part of the ingredient is used – from tomato skins and red pepper stalks to spent coffee grounds and walnut shells – to showcase its versatility and minimise waste.

‘We have amazing ingredients to work with, why bastardise them with other flavours? I want them to shine in all their glory,’ Rich Woods, head of cocktail development at Duck & Waffle. ‘I wanted to illustrate how much flavour can be extracted from a single ingredient and show the levels of complexity that can be obtained from multiple elements of a single source.’

Basically, what we see in the markets is that mixologists are increasingly adopting a Trash-to-table mindset, repurposing ingredients that are typically discarded to create innovative new serves.

Yours, Fran

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The worlds first distilled non-alcoholic spirits

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alcohol free, bar, Ben Branson, blog, cocktail, distilled, distillery, flavor, Franziska Josteit, In-Imitable, liquor, marketing, non-alcoholic, packaging, Seedlip, spirit, taste, The Challenger Project

Cocktail bars are also expanding their options to attract trendy teetotalers.
Meet Seedlip, a non-alcoholic “spirit” distilled from herbs. In 2017, Seedlip
was added to the cocktail menu at bars including the NoMad Bar at the
NoMad Hotel in New York, and the American Bar at London’s Savoy.

Seedlip contains no alcohol, but the taste calls to mind a liquor, elevating the mocktail experience through its flavor profile and artistic branding.
“You’ve got a good, long, grapefruit citrus finish,” founder Ben Branson told
The Challenger Project. “This is something to sip. It’s not something to gulp
down. There’s an adult aspect to this.”

Why it’s interesting: The global alcohol market saw a sluggish 2016, including
the first decline in consumption in the United States since 2011, according
to figures from the International Wine and Spirits Record.

By comparison, the global non-alcoholic beverage market is projected to reach $1.6 trillion by 2025, up from just over $967 billion in 2016, according to a 2017 report from Grand View Research. In the future, look for more elevated experiences geared specifically towards non-alcoholic drinkers.

What a beautiful packaging!!! Already looking at it makes me happy! Yours, Fran

Cocktail Balls – new formats hitting the market

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aroma, Aspirin, balls, blog, cocktail, flavor, format, fragrance, Franziska Josteit, In-Imitable, innovation, Patron, perfume, perfumery, scent, tequila

Designed by the Tequila Patron brand, these ping pong balls are loaded with citrus and herbs. Once in contact with alcohol or soda, the balls aromatize your drink perfectly by forming a cloud of bubbles.

A little sexier than an Aspirin in a glass of water!

For the moment, they are only available in one bar in Virginia, US. But the idea is great and I am convinced that we will quickly find these balls in our bars and supermarkets.

Why not??? Its a simple idea that goes viral because of the fun factor! Yours, Fran

Immersive cocktail experience in London

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art, Berkeley hotel, blog, cocktail, design, experience, experiment, flavor, fragrance, Franziska Josteit, In-Imitable, innovation, London, luxury, marketing, multi-sensory, out of the blue, perfume, perfumer, perfumery, scent, smell, technology, trend

In a secret room hidden in the ever-sophisticated Berkeley hotel in London, there exists an immersive cocktailing experience like no other on the planet…

It’s called “Out of the Blue”, and it’s something like a cross between a very fancy cocktail bar and a very advanced virtual reality project. Rest assured, it’s the first of its kind—and a substantial amount of booze is involved.

To participate, you’ll you’ll visit the website and make a reservation. The room only accommodates four people per hour, so you can imagine it’s a pretty hot ticket…

The room is a 360-degree projection environment, meaning you’ll be surrounded on all sides by screens capable of transporting you to some very nice places. Thankfully, they’ve specifically designed film, combined with molecular scents, to match a totally bespoke set of four taster-sized cocktails.

The whole experience is basically cocktail-induced synesthesia.

Enjoy your sunday! Yours, Fran

Do your own Rum at home!

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blog, Brum, cocktail, design, DIY, drink, experience, flavor, fragrance, Franziska Josteit, In-Imitable, innovation, marketing, multi-sensory, perfume, perfumery, rum, scent, smell, trend, whiskey

Bramsrum is a surprising innovation of the traditional spirits bottle. The BRUM bottle speeds up the aging process of the alcohol considerably and moves it from the distillers cellars to your living room. 

Distillates, such as rum and whiskey, grow in quality by prolonged aging in oak casks. During this process, the wood gives off its flavor and the most volatile compounds evaporate through the wood, called: ‘The Angels’ Share’. It is the evaporation of this “angels’ share” which makes the beverage become softer and rounder. By replacing part of the bottle with a section of oak the BRUM bottle combines the best of both worlds: the benefits of a bottle and the aging qualities of a barrel.

Another example of the DIY trend. Indeed, we can do it ourselves! Yours, Fran

*** BRAND NEW ***

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beverage, blog, cocktail, DIY, flavor, flowers, fragrance, Franziska Josteit, gin, In-Imitable, mixing, perfume, scent, syrup, workshop

Hello people,

I’m happy to tell you that nowadays I am offering workshops as well. It’s all about creativity with mixing scent & flavor.

Check out the Airbnb From Flowers to Syrup experience for instance.

For more options, just click the ‘Workshop‘ button on my blog.

The idea is to host groups for bachelor parties, team building events, or gift sets that you create for friends. Great Christmas present as well!

Let’s mix & match together! I’m happy to inspire you. Yours, Fran

 

The first cocktail library

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alcohol, blog, cocktail, design, DIY, flavor, Franziska Josteit, In-Imitable, library, perfume, Pernod Ricard, scent, spirits, taste, technology

Pernod Ricard is pushing further into the Internet of Things by launching the world’s first connected cocktail library, allowing consumers to put together shopping lists, learn cocktail recipes and order spirits online.

See how it works in this clip:

 

The new luxurious hometainment device! Enjoy your week! Yours, Fran

Olfactive Menus – Teaming up!

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blog, cocktail, experience, flavor, fragrance, Franziska Josteit, Givenchy, Hong Kong, Hotel Café Royal, In-Imitable, LSN, mixologist, Penhaligon, perfume, Ritz-Carlton Berlin, scent, the Highline bar

It is very interesting to see how the worlds of fragrance and hospitality are teaming up more and more often recently.

Brands are exploiting the five senses, taking consumers on a multi-sensory journey to create their perfect cocktail. Chefs and mixologists craft new menus inspired by the perfumer’s lab.

Hospitality venues including Hotel Café Royal (Givenchy‘s L’Atelier collection of perfumes and cocktails in London), the Highline bar (Penhaligon perfume line in Hong Kong) and the Ritz-Carlton (Berlin) have recently collaborated with fragrance brands to inspire their cocktails.

‘We want our guests not only to enjoy their drinks, but to experience them,’ says Arnd Heissen, Fragrances bar manager and mixologist. ‘Our new bar doesn’t only appeal to the nose and palate, but also to the eye, the ear and our natural play instinct.’

Colour Perceptions – it’s in your head!

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blog, cocktail, flavor, food, fragrance, Franziska Josteit, Grant Sceney, In-Imitable, innovation, LSN Global, luxury, Michelin-star, Pantone, perfume, scent, Shaun Hergatt, Tealeaves, tee

Luxury tea purveyor Tealeaves has teamed up with world authority on colour Pantone to launch a new collection of tea-infused cocktails and food recipes.

Tealeaves challenged 34 celebrated culinary, pastry and mixology artists, including Grant Sceney and two Michelin-starred chef Shaun Hergatt, to create a recipe from scratch using a tea flavour, a Pantone colour and its associated mood.

Online exhibition Palette for your Palate explores the subconscious role colour plays in emotional engagement. All 34 recipes are on display online and are available to taste at hosted venues across the US and Canada.

Hergatt’s dish “Celebration of Summer”, a tomato nasturtium flower soup, was inspired by organic vanilla rooibos tea, Pantone’s 714C, a lively orange and the mood imaginative. ‘Colour has the ability to draw us in and immediately create an emotional connection to the things we love,’ says Laurie Pressman, vice-president of Pantone Color Institute.

I am willing to try them all !!! Be open to change the ordinary! Yours, Fran

Hair Cocktails in a yoghurt format…

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blog, cocktail, DIY, fragrance, Franziska Josteit, hair care, marketing, ORS, perfume, scent, Shealicious, trend

There are definitely strange new formats popping up, such as the hair conditioning cocktail from ORS. The range is called Shealicious and is made for curly hair.

Being inspired by yoghurts, the company claims that you can mix your fresh hair cocktail yourself. This could create more engagement and more transparency.

An easy DIY Cocktail for healthy hair.

Yours, Fran