柏林的香水与鸡尾酒搭配酒吧推出新菜单。
2021-04-04 05:35:32|洋酒湾小编 |来源：投稿
The “world’s first” perfume and cocktail bar, Fragrances, has unveiled a brand new menu inspired by perfumes from high end fashion houses including Giorgio Armani and Issey Miyake.
The interactive Hall of Fame where guests can select their drink based on the aroma
Fragrances opened at The Ritz-Carlton in Berlin in June 2014 as the “first” bar to serve cocktail creations inspired by exclusive perfumes.
Now the venue has launched a brand new menu comprising 30 contemporary cocktails inspired by perfumes from the likes of Jo Malone and Bulgari.
Upon entry, guests find themselves in an “Hall of Fame” where all 30 drinks are arranged as small interactive works of art.
From here, guests rely on all their senses to select their cocktail of choice rather than simply selecting from a menu.
The new menu features “rare” spirits, including Brazilian Leblon Cachaҫa, Japanese Tantakatan Shochu and Amabuki sake – discovered by bar manager and creator of the menu, Arnd Heißen, on his travels – as well as oil and plant-based shrubs and syrups, and various other floral, wood and spice sources.
Each is served in an unusual vessel – for example, an oversized strawberry with cotton candy – which guests are invited to make themselves if they choose to.
Heißen said: “It is especially important to us that our guests’ visit at Fragrances is fun.
“Here, they can experience the world of cocktails and fragrances with all their senses, exchange ideas and take new experiences and memories home with them.”
Click through to the following pages to see our pick of the top 10 cocktail and perfume pairings available at Fragrances.
Viola Essential by Salvatore Ferragamo
Ingredients: Tanqueray 10, lime, neroli-patchouli syrup
Garnish: Espuma, made from litchi-purée, egg white, neroli syrup
Served in: Small painted vase
Fille en Aiguilles by Serge Lutens
Ingredients: Incense-infused Don Julio Reposado, Andalusian lime, Sizilianian orange, pine needle-vetiver syrup, strawberry rum, ChambordGarnish: Twist orange over glass, incense, pine, vetiver
Served in: Holy grail
Corsica Furiosa by Parfum d‘Empire
Ingredients: Mastixharz Likör, peppermint brandy, marie grass brandy, Ketel One Citrus, Don Julio Reposado, honey syrup
Garnish: Mint, lemon peel, lentisc gum
Served in: Green bowl with flower potpourri, parfume and voda smoke out of the vaporiser, purple glass and lemon twist
Royal Pavillion by Etro
Ingredients: Don Julio Blanco, bigallet violet, Swan Lake Gin, lime, ylang ylang-sandalwood-vetiver syrup, egg white, rose lemonadeGarnish: Violet, jasmine, sandalwood-vetiver
Served in: Big golden bowl, topped with gold dust
Oud Royal by Giorgio Armani
Ingredients: Zacapa 23, Swan Lake Gin, Persian orange and saffron brandy, Persian lime, incense-cedar wood syrup
装饰。木头上的乌德木食用。金碗配水晶杯 - 木质香水, 橄榄木, 玫瑰, 香
030 by Frau Tonnis
成分：伯爵金酒、力拓白兰地、青柠、雪松木、汤力水 伯爵金酒、力拓白兰地、青柠、雪松木、汤力水加水
装饰：佛手柑、雪松、橙子。
服务于。030 Flakon
弗雷德里克-马勒的特级香根草
成分：梅斯卡尔酒，爪哇橙子白兰地，唐胡里奥安纳霍酒，青柠，香根草-檀香木-雪松糖浆，蛋白一个。Mezcal Tlachuache, 爪哇橙子白兰地, Don Julio Anejo, 青柠, 香根草 -檀香木 -雪松糖浆, 一个蛋白。
配料：香根草、粉红胡椒、檀香木 香根草，粉红胡椒，檀香木。
伺候在。灰石配玉米花，蓝盘配Peta酥和巧克力糖
Nuit d'issey by Issey Miyake
成分：广藿香唐胡里奥安纳霍、希姆尔风清酒、天堂苹果、汤加豆、青柠、香根草糖浆 广藿香 Don Julio Anejo, Himmelswind Sake, 天堂苹果, 汤加豆, 青柠, 香根草糖浆配菜: 汤卡豆，梅斯卡尔酒，香根草-广藿香-香精
装入。Mondvase, with a grapefruit twist
Vaara by Penhaligons
.
配料 Bulleit波本威士忌，藏红花Zacapa 23，芫荽白兰地，梨汁，玫瑰水，青柠，香草-汤卡豆-蜂蜜-玉兰糖浆。
点缀。雪松木，藏红花，汤卡豆。
侍奉在。滚筒和鸟屋，配檀香烟
鲁宾金酒
天鹅湖杜松子酒，西西里橙子白兰地，Ketel One Citrus，Don Julio Blanco，橙花水，柠檬，香根草香草糖浆，一个蛋白，1905 Tonic。
配料：柑橘、茉莉玫瑰、香根草 柑橘、茉莉玫瑰、香根草
饮用方式：黑金酒汽水杯 黑金酒汽水杯，配上长长的青柠捻。
