Taking Cocktail-Name Inspiration from Emotive Words

By / 4 months ago / Editor's Blog, Featured / No Comments

It is Sunday afternoon on that rarest of things – a hot Bank Holiday weekend.

BarLifeUK Drinks - Taking Cocktail Name Inspiration from Emotive WordsI thought to myself, why not nip to the shop and buy a newspaper and a couple of beers, then retire to the garden and struggle through the crossword. So I picked up my car keys, popped on some shades, and as I stepped outside, it started to rain.

So far so Britain-typical.

I went to the shop anyway, because I could already taste the beer. As I drove down the lane, the ‘it’s just started raining’ smell was stronger than I’ve experienced in a while, and the word ‘petrichor’ popped into my head. It’s a word I learned recently, and it means ‘the smell in the air when it starts to rain’.

It occurred to me that this would make a great cocktail name. A few years ago on a trip to Iceland, I tasted a liqueur flavoured with birch twigs, and this immediately came to mind. I can imagine some sort of Martini twist with a metallic taste reminiscent of a wet day in a forest. It seems to me that words like petrichor, which encapsulate a sensation or feeling we all know, can serve as emotive cocktail names, as well as inspiring new recipes.

It was still raining when I got back from the shop so instead of doing the crossword, I decided to find some other unusual, emotive words that could serve as recipe or cocktail-name inspiration. This is what I came up with:

Feuillemort: The colour of a dying leaf
Chatoyant: Having changeable colour or lustre, like a cat’s eye.
Moiety: One of two equal parts.
Petrichor: The smell in the air when it starts to rain.
Phosphenes: Blobs of coloured light caused by rubbing your eyes
Frondescence: The time at which each species of plants unfolds its leaves
Apricity: The feeling of warm sunshine in winter
Vorfreude: Intense anticipation of future pleasure
Sillage: A scent that lingers in the air. The impression made in space after something or someone has been and gone
Edulcorate: Make something sweeter in taste, or more palatable. Alleviate severity.
Snowbroth: Slushy water, or very cold liquor
Melichrous: The colour of honey.
Attar: The specific fragrance of roses

Further reading
These websites describe a wealth of interesting and unusual words that may be of use to the bartender seeking inspiration:
Unused Words
Wordables 

Comments

comments

Editor

Andy Ives has over 10 years hospitality publishing to his name and has written for trade magazines such as CLASS and Theme. Most recently he worked as editor of Industry magazine (the Australian version of Theme), bars editor of Australian Bartender magazine, and launched (with Simon) www.4bars.com.au, which is now Australia’s leading bar industry website.

UA-12436062-1