Infusion -- a new fragrance

[beans]

This originally appeared in the NYT in late January....

eeeks!! A fragrance? Why not?

Infusion is not actually gin, but is based on the same 10 botanical elements used in the 18th-century recipe that flavors Bombay Sapphire, which includes Italian juniper, Spanish lemons and Moroccan coriander. Apparently you don't get the Welsh lake water that the gin is made with. When I thought about it, I realized that most other spirits, like the big brown liquors, whiskey and bourbon, or Cognac, probably wouldn't work. You would smell like an unflamed crepe suzette.

clickety here