Take another sniff at that drink

IF you think perfume’s only place is behind the wrist or ear, take another sniff at that drink you just ordered. Scents are starting to show up in martinis, margaritas and much fancier concoctions, thanks in large part to Mandy Aftel [of Aftelier], a former psychotherapist who now makes edible and potable perfumes.

— Read more at Perfumes to Sip as Well as Sniff in the New York Times. Aftel's Chef Essences recently launched at Williams & Sonoma. 

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7 Comments

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  1. KateReed says:

    Glad to see this, as I’ve been curious about the Chef Essences and can easily wheedle a sampling if I go past our WS when the right guy is working.

    Ugh, but that reminds me…I have to finish clearing out my apartment (the absolutely beastly unseasonable heat has seen stopping me) so I can go by Aftelier and buy my samples! (Although every time I go past I change my mind about just what it is that I will sample. Cacao for certain. And probably Trevert. Maybe. Or I could be literary and go for Secret Garden and Candide. And I still want to try Sepia. And Shiso. OO, and the Fir solid. And I kind of want to try Fig. And Wildflowers, that sounds good, and I do love solids. *sigh* I guess I kind of want to try them all, why can’t I win the lottery or something?

    • Robin says:

      I am curious about the Chef’s Essences too…predict I will buy one of them next time I go to the mall.

  2. aftelier says:

    Thank you so much Robin for putting these up. If you only buy one — be sure to try the fresh ginger!

  3. nozknoz says:

    I’m really impressed by how good this article is. I was already impressed by Mandy, of course, but so many scent-related articles try too hard to be cute, or are too superficial to be interesting or too much about the expert’s view. This one had lots of new information and strikes the right balance. I should check what else the author has done!

    • Robin says:

      Agree, much better than average.

    • nozknoz says:

      It turns out that Alice Feiring (the author) writes primarily about natural wine. A search of the NYT website also turns up some other interesting articles, such as one on the wild honey sold in Fez, Morocco.

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