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Tony Conigliaro, preparing the Champagne No. 5 Cocktail

Tony's one of the U.K.'s pioneering mixologists and consultant to restaurants and many others, and decided to create a cocktail inspired by Chanel No. 5, using food-grade versions of the five primary aromatic compounds that scent that perfume -- ylang-ylang, May rose, sandalwood, jasmine and (something else), combined as essences and dropped onto sugar cubes, which were then used to make a Champagne cocktail.




Given my aversion to most perfumes, I found I liked this strange but exotic cocktail a lot more than I thought I would

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Taken on July 20, 2007