Sensory Cocktails

I've long been an admirer of Heston Blumenthal and am delighted to see someone embracing his ideas in the world of innovative bartending. See the New York Times article below for the full story.

" ALL I did, as usual, was order a drink. Which only partly explains why I found myself here, seated in a cordoned-off side room at Zeta, a plush, dusky, high-ceiling downtown night spot — holding a booze-filled pineapple and wearing a blindfold along with headphones hooked to a specially programmed iPod.

All the while, someone was spraying my face with what smelled like Hawaiian Tropic suntan oil.

Ladies and gentlemen, meet the world’s most elaborate cocktail garnish. The Tiki, the drink I ordered, is one of four sensory cocktails to make their debut this month at Zeta. They join au courant classics like a Ping Pong and Clover Club on the deliciously freewheeling cocktail menu, which also features a martini served on a bed of smoldering tea leaves and a bourbon-and-Coke “ice cream cone” forged in liquid nitrogen.

The sensory cocktails work like this: order the daiquiri, and you’re tucked into a semiprivate spot where you sip your drink blindfolded while listening to 18 minutes of Cuban music on an iPod. All the while, a waitress spritzes you with a cigar mist made by simmering crumbled cigars in water and simple syrup.

The idea, said Grant Collins, Zeta’s consulting mixologist, is “to heighten the link between the drink and the experience. Listening to the music makes your mind drift, and the blindfold heightens your sense of smell.” And the smoky mist? It’s a sensory trick to make you think you’re in Havana. Blind and piercingly alone, but still, you know, in Havana.

Mr. Collins cribbed his inspiration from Heston Blumenthal, the chef of the Fat Duck, a restaurant near London. That’s where Mr. Bluementhal created a seafood dish served with an iPod loaded with ambient ocean sounds.

Besides the Tiki, Zeta offers a sea breeze, with Blumenthalian wave sounds and a sea spray that leaves salt on one’s lips, and a martini equipped with a 1950s Rat Pack soundtrack. That last one is designed to evoke New York City, the capital of the cocktail experience — but where the virtual cocktail hasn’t arrived.

The question, Mr. Collins said, is whether all this makes your drink taste better.

For this drinker, the answer was, eh, not so much. I’m not sure that I even registered tasting it, overwhelmed as I was by the lab-rat sensations of being sequestered and sensitized, not to mention spritzed. Then again, meditation isn’t my bag — not even cocktail meditation.

“You have to almost will yourself to be transported,” Mr. Collins advised. “For us, it’s about creating the right environment for that to happen.” To that end, Mr. Collins toyed with using a heat lamp, to replicate the warmth of the tropical sun. But that idea was dropped. “Too many danger points,” he said."

Genius.

Zyr Vodka Food Pairing

From Luxist's Deidre Woollard:

"I've been to plenty of wine pairing dinners but what about a dinner based around vodka. The Zyr Vodka Maker dinner at WIld Thyme in Southampton, NY on May 16 offers an entire meal that uses the vodka infused with a variety of flavors. It starts with hors d'oeuvres paired with a classic martini; followed by a martini of scallop ceviche paired with cilantro and jalapeno infused Zyr; curry seared Ahi tuna with a cucumber peanut relish with is paired with a peanut infused Zyr; American red snapper with white asparagus spears, brown butter and pistachio paired with Zyr infused with lemon zest; seared duck breast and foie gras with peppered melon and black olive vanilla sauce paired with an aged infusion of cantaloupe and pepper Zyr martini; a sorbet of wildflower blossoms; and finishes with a caramelized banana and chocolate spring roll with roasted almond ice cream paired with something they call a banana transfusion, a puree of banana blended Zyr digestif. This unique meal costs $85 and the phone number for Wild Thyme is 631-204-0007."

Sounds delicious... but wouldn't it be so much better with some nice cognac or tequila?

Music 'can enhance wine taste'

Fascinating article from the BBC that could influence some of our sampling techniques and lead to talkability.

"Playing a certain type of music can enhance the way wine tastes, research by psychologists suggests.

The Heriot Watt University study found people rated the change in taste by up to 60% depending on the melody heard.

The researchers said cabernet sauvignon was most affected by "powerful and heavy" music, and chardonnay by "zingy and refreshing" sounds.

Professor Adrian North said the study could lead retailers to put music recommendations on their wine bottles.

The research involved 250 students at the university who were offered a free glass of wine in exchange for their views.

Brain theory

Four types of music were played - Carmina Burana by Orff ("powerful and heavy"), Waltz of the Flowers from The Nutcracker by Tchaikovsky ("subtle and refined"), Just Can't Get Enough by Nouvelle Vague ("zingy and refreshing") and Slow Breakdown by Michael Brook ("mellow and soft")

The white wine was rated 40% more zingy and refreshing when that music was played, but only 26% more mellow and soft when music in that category was heard.


MUSIC RECOMMENDATIONS
Cabernet Sauvignon: All Along The Watchtower (Jimi Hendrix), Honky Tonk Woman (Rolling Stones), Live And Let Die (Paul McCartney and Wings), Won't Get Fooled Again (The Who)
Chardonnay: Atomic (Blondie), Rock DJ (Robbie Williams), What's Love Got To Do With It (Tina Turner), Spinning Around (Kylie Minogue)
Syrah: Nessun Dorma (Puccini), Orinoco Flow (Enya), Chariots Of Fire (Vangelis), Canon (Johann Pachelbel)
Merlot: Sitting On The Dock Of The Bay (Otis Redding), Easy (Lionel Ritchie), Over The Rainbow (Eva Cassidy), Heartbeats (Jose Gonzalez)
Source: Montes wines

The red was altered 25% by mellow and fresh music, yet 60% by powerful and heavy music.

The results were put down to "cognitive priming theory", where the music sets up the brain to respond to the wine in a certain way.

"Wine manufacturers could recommend that while drinking a certain wine, you should listen to a certain sort of music," Prof North said.

The research was carried out for Chilean winemaker Aurelio Montes, who plays monastic chants to his maturing wines.

Mr Montes said: "It was therefore a natural extension to link with Heriot Watt and to scientifically determine the impact that music has on how wine tastes."

Previously, Professor North conducted supermarket research which suggested people were five times more likely to buy French wine than German wine if accordion music was played in the background.

If an oompah band was played, the German product outsold the French by two to one."

Engulf the Senses

Hotels are dabbling with using smells to create spaces in their lobbies... great idea. Would be awesome for some of our brands or in bars... especially given the smoking ban.