The end product of two years of experimentation seems simple enough – a sugar cube that is infused with the essence of Chanel No 5 and topped with Perrier-Jouet. Yet upon closer inspection there is a subtlety and depth that only hints at the dedication he has to his craft.
— Introducing the Chanel No. 5 Champagne Cocktail. Don't worry, it's not real Chanel No. 5, but a blend of edible essences designed to smell like Chanel No. 5. Read more at Scent of a Woman at Finch's Quarterly Review. Many thanks to Veronique for the link! You can read more about the bar here.
haha, don’t try this at home, folks! Or *do*…hmmm…
Getting the number of food grade essences this requires would be a chore! But it would be cool just to do a jasmine champagne, IMHO.
According to the Finch’s article, it IS Chanel no 5 on that sugar cube! Maybe I will try this at home. . .
Read farther down…”which had Conigliaro experimenting with various flavours at different temperatures to translate the notes in Chanel No 5 into food essences.”
It isn’t made terribly clear though.
Oh, and this article might help too:
http://offthepresses.blogspot.com/2007/07/champagne-no-5.html
It definitely isn’t real perfume.
Thanks for elucidating, Robin. I’ll just have to head for London, then, as soon as the ash clouds clear.
If I were in London, I’d definitely seek out and try that cocktail. To be honest, I would probably try to replicate with actual perfume at home once — I doubt ingesting two to three drops of Chanel would actually be very harmful, though not sure if it would actually taste good.
I love the idea and the whole concept of aromatic cocktails. The other night I had a cocktail made with a rose-flavored gin (I don’t remember the brand; not Hendricks, which is also very good) and St.-Germain elderflower liqueur. It was delicious, as is a regular gin martini with elderflower liqueur.
I’m sure it wouldn’t kill you. Not sure I’d do it anyway. Would like to try what he’s come up with though!
I remember tasting my mom’s Chanel No.5 when I was a kid. It tasted kind of metallic.
Wow. How interesting – perhaps I’ll just drink champagne and apply some No 5 at the same time to do my own replication. Wonders never cease. There is something a bit more “edible” in the eau Premier with all those citrus/tea/vanilla accords. I think the original is a bit “soapy” to eat. How cool though. We need to get someone over there who comments on NST to go and try it – maybe be one of your new HELP for local stuff, etc.
We need to do some industrial espionage and find out the exact recipe!