ALEXANDER
The texture of a cacao-and-cream cocktail translated into scent. Aged-cognac warmth, dried fruit, and bitter orange give way to cacao and dark chocolate, settling into fresh cream, vanilla, amber, and musk for a quiet night.
Alexander translates the texture of a drink built from cacao liqueur and cream into fragrance. It belongs to the Cocktail Collection, a project that reconstructs the aesthetics of the glass as something that unfolds on skin. The aim is to keep the sweetness firm rather than merely sweet.
Aged-cognac warmth, dried fruit, and bitter orange open the composition. The opening is round and dark, but the citrus edge keeps it from turning cloying.
Cacao and dark chocolate hold the center. This is where the fragrance finds its weight: the bitter orange keeps the chocolate grounded, and the sweetness takes on a quieter, more sensual character.
Fresh cream, vanilla, amber, and musk close the scent. The cream softens the chocolate's bite; vanilla, amber and musk add a soft foundation. A quiet evening seems fitting for enjoying the contrast between bitter cacao and the roundness of cream.
The piece comes from a collaboration with Kyoto bartender Minoru Nishida, who shaped the drink's sensibility. The fragrance was built so that something designed for the glass could instead develop slowly as a scent.
