The Next Trend in Cocktails: Perfumes and Essential Oils

Photo: Jim Wilson/NYT

The NYT has a trend piece today about Berkeley perfumer Mandy Aftel, and how her collaboration with Daniel Patterson in the early aughts has led to a new trend in cocktail culture in which bartenders are adding her scents to their drinks. (See a version of Patterson’s famed grapefruit dish, with a smear of Aftel’s essential oil that one has to wear before eating it, on Coi’s current dessert menu.) The trend appeared to have started with bartender Audrey Saunders at the Pegu Club in New York, but we’re already seeing spritzes of essential oils appearing on drinks in S.F. at places like Blackbird, and Big. [NYT]