Blind Spot's Sensory Cocktail Menu is Based Off of Fragrances
Laura McQuarrie — August 28, 2019 — Lifestyle
References: morganshotelgroup & barmagazine
Blind Spot at St Martins Lane is a late-night speakeasy in London that collaborated with perfumers Miller Harris to create an intriguing multi-sensory cocktail menu. For a period of two months, Blind Spot will be serving this unique menu inspired by the newest fragrances from Miller Harris: Blousy, Brighton Rock and Dane Amongst The Lace.
Blousy is a cocktail that pairs Pink Pepper gin, crème de mûre and passionfruit, and the Brighton Rock cocktail takes cues from the classic novel of the same name by Graham Greene and combines a base of Cenote Blanco tequila with violet liqueur and elderflower cordial. While Brighton Rock promises to take drinkers on a journey to the past, Dance Amongst The Lace boasts a modern flavor inspired by the green spaces in London today.
Blousy is a cocktail that pairs Pink Pepper gin, crème de mûre and passionfruit, and the Brighton Rock cocktail takes cues from the classic novel of the same name by Graham Greene and combines a base of Cenote Blanco tequila with violet liqueur and elderflower cordial. While Brighton Rock promises to take drinkers on a journey to the past, Dance Amongst The Lace boasts a modern flavor inspired by the green spaces in London today.
Trend Themes
1. Multi-sensory Cocktail Menus - Creating cocktail menus that engage multiple senses, such as taste and scent, to enhance the drinking experience.
2. Collaborations with Perfumers - Partnering with perfumers to create unique and intriguing cocktail menu concepts based on fragrances.
3. Literary-inspired Cocktails - Crafting cocktails that draw inspiration from classic novels for a nostalgic and immersive drinking experience.
Industry Implications
1. Hospitality - Innovative cocktail menus can attract customers and create a unique selling point for bars and restaurants.
2. Perfumery - Collaborating with bars and beverage establishments to create fragrances that can be translated into cocktail flavors.
3. Alcohol and Beverage - Developing unique and sensory-focused cocktail menus can differentiate brands and attract new customers in a competitive market.
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