This fresh scent perfectly captures the aroma of lime zest, quinine and rosewater.
Just after my 21st birthday, my friend Wendy took me to a busy bar in downtown Chicago for my first grown-up drink. I remember standing at the bar, scanning the menu and trying to decide what to order. She suggested I order a Tanqueray and tonic. While I’ve changed up my brand of gin, the G & T has been my fallback cocktail ever since.
I’ve never grown tired of the aromatic contrasts a simple gin and tonic presents. There’s floral and spicy gin, the watery scent of quinine mixed with the bright bitterness of the freshly squeezed lime.
I was instantly transported to that first bittersweet sip, when I sniffed this Gin & Rosewater perfume by Tokyo Milk. We were browsing through Flutter, an artful shop on Portland’s Mississippi Street that carries an eclectic mix of vintage clothing and jewelry, toys, pretty beetles in resin and whatever else catches the owner’s eye.
With its juicy brightness and seductive rosewater notes, this Gin & Rosewater perfume makes for an instant pick-me-up, even if it’s nowhere near happy hour.
This past weekend, I flew up to Sandy, Oregon — a little town 30 minutes outside Portland — for my friend Isabel Cruz’ 50th birthday celebration. Isabel and her former husband Bill Tosheff recently purchased a 60-acre farm, which was the setting for the birthday bash.
One of the many surprises of the weekend was meeting Jason French, the chef from the popular Portland restaurant called Ned Ludd. At first I thought it was an unfortunate name for a restaurant. But it took on an awkward elegance when I figured out that Ludd was short for Luddite. At Ned Ludd they cook everything over wood fires, and that’s exactly what French did for the party.
The first course was Dungeness crab and local chanterelle mushrooms over grilled rustic bread, and it turned out to be my favorite dish of the night. French drizzled the brown bread with Spanish arbequina olive oil, piled on the crab and mushrooms, then squeezed on some fresh lemon to heighten the flavors. I think I’ll be making my own version this weekend.