Hermès’s Ambre Narguilé, one of my favourite perfumes, is the namesake of this cocktail. A sweet and spicy blend of cinnamon, honey, and rum opens this oriental gourmand scent. At the heart, one finds floral and smoky notes of orchid, tobacco leaf, and roasted sesame, while the base settles into rich amber and musk. Inspired by the hazy warmth of Middle Eastern hookah lounges, the perfume evokes a cozy, indulgent atmosphere filled with sweet smoke, dried fruits, and spiced resins.
I sought to capture the essence of the perfume in a cocktail by studying its aromas and Gas Chromatography–Mass Spectrometry (GC/MS) data. The drink employs an Old Fashioned–Vieux Carré framework, with aged rum and cognac as the base. Bénédictine, honey syrup, smoke bitters, and lapsang souchong tea bring to mind honeyed tobacco. Apple brandy, apple bitters, and cinnamon smoke suggest the warmth of a cinnamon-apple pie. A touch of Pedro Ximénez sherry enhances the honeyed and fruity layers.
Ambre Narguilé is a masterpiece in its sweet amber expression. To echo this spirit, I created an edible amber accord using a 10:1 ratio of benzoin and labdanum, rounded out with vanilla, cinnamon, and tonka bean. Finally, I finish this concoction with tinctures of roasted sesame oil and ambrette seed.