April 2025 91

Kevin Peterson leads an intriguing double life: by day, he is the mastermind behind Sfumato Fragrances, and by night, he transforms his retail store in Detroit into Castalia, a craft cocktail bar where he seamlessly blends the worlds of perfumery and mixology. His journey, which also led to the publication of his book, Cocktail Theory: A Sensory Approach to Transcendent Drinks, stems from a long path of diverse careers, including those as a line cook, auto mechanic, and an engineer with advanced degrees in physics and mechanical engineering.

Peterson’s fascination with the intersection of scent and flavor emerged from his long-standing interest in cooking, eventually evolving into a commitment to perfumery. This path was not merely a career shift but a quest for a creative outlet beyond the analytical realm of engineering. Together with his wife, he built Sfumato and later opened Castalia, where he began to conduct extensive mixology experiments. He meticulously researched combinations of flavors, aromas, and presenting drinks in their ideal forms, all to uncover the "Platonically ideal" cocktail—which seeks the quintessential representation of a drink.

At Castalia, Peterson explores innovative cocktail crafting that emphasizes scientific principles, merging the artistry of mixology with rigorous data collection. His fascination lies in the relationship between scent and taste, propelling him to experiment with flavor profiles and textures. His philosophy incorporates the idea that cocktails should be more than just a combination of ingredients; they should tell a story through their carefully constructed flavors.

Peterson’s insights also include the concept of motifs in cocktail creation. He believes in focusing on specific ingredients to highlight rather than overwhelming the drink with too many competing flavors. His observations have led him to recognize the importance of space and sensation in tasting—how different ingredients interact with various sensory points on the palate and in the aroma.

He adeptly merges the art of perfumery into cocktail crafting, recognizing that aromas have their forms of dynamics—much like top, middle, and base notes in perfume. Peterson discusses how these elements correlate with user experience when sipping a cocktail, creating an evocative journey for the drinker.

Through his bar, Peterson demonstrates that successful flavor combinations can stem from unconventional pairings, such as blueberry and horseradish, challenging the perception of individual ingredients. Part of his expertise involves the careful consideration of presentation, emphasizing the visual aspect of drinks, which engages customers emotionally and sensibly.

As Peterson continues to innovate within this duality of his profession, he aspires to enlighten others about the subtle complexities behind creating a remarkable cocktail experience. His contribution to the beverage world combines empirical research, sensory exploration, and a passion for storytelling—all essential ingredients in crafting memorable drinks. He encourages aspiring mixologists to focus on familiar favorites and gradually expand their horizons, assuring that mastery in cocktail crafting is an accessible adventure.

Sip, swim, repeat. It’s summertime in Palm Springs, and a range of refreshing cocktails are perfect for beating the heat by the pool.

At the recently renovated Royal Sun, visitors can indulge in creative cocktails such as the "North of the Border," which features Serrano-infused agave and sage tequila, or a new take on the classic Bee’s Knees called "Heart of Gold" that combines Barr Hill Honey, Bombay Sapphire gin, and ginger. For those looking for non-alcoholic options, the "Spice of Life" delivers a spicy kick with a tequila alternative, lime, jalapeno, and soda.

The High Moon Pool Bar boasts an all-day menu with delectable options like maitake mushroom pizza with a truffle oil drizzle, carne asada street tacos, and a chocolate chip cookie sundae.

Another great spot, the Drift Hotel Palm Springs, offers resort day passes and hosts a weekly happy hour with tacos from its onsite restaurant, Maleza, accompanied by a local DJ. Their unique NA Pink Margarita, made with alcohol-free tequila, is a refreshing choice.

At the Kimpton Rowan’s High Bar, the "Prickly Pear Sour" stands out as a visually stunning cocktail made with Tito’s vodka, prickly pear syrup, fresh lemon juice, and egg white. It balances sweet and tart flavors perfectly, pairing wonderfully with savory appetizers like tuna poke nachos.

Prickly Pear Sour Recipe

Ingredients:

• 2.5 oz. Tito’s vodka
• 1 oz. prickly pear syrup
• 3/4 oz. fresh lemon juice
• 1 egg white
• 2 dashes Angostura bitters (optional)
• Lemon twist (for garnish)

Instructions:

1. In a shaker, combine Tito’s vodka, prickly pear syrup, fresh lemon juice, and egg white.
2. Dry shake (without ice) for 10 seconds to emulsify the egg white and create froth.
3. Add ice and shake vigorously for 15-20 seconds.
4. Fine strain into a martini glass.
5. Garnish with a twist of lemon peel and optional bitters.

These cocktails epitomize the summer vibes of Palm Springs, making them ideal companions for lounging under the sun.

Bartenders across the United States are creatively reinventing savory cocktails, moving beyond the classics like the Bloody Mary and Dirty Martini to embrace innovative, umami-rich ingredients. In cities such as New York and Los Angeles, the trend is gaining traction as bartenders experiment with components like miso, amaro, and smoked sea salt, reflecting a broader shift in drinking culture.

Tyson Buhler, a bartender at Death & Co. in NYC, notes a natural progression from fruity and sweet flavors toward more savory, umami flavors, especially with the resurgence of sophisticated martinis. The industry’s focus on quality ingredients and refined techniques is bringing ingredients such as seaweed, mushrooms, and soy sauce into cocktails—not merely as novelties, but as essential flavor elements.

This trend is not solely about the novelty factor; it signifies a deeper evolution in consumer taste. Patrons are becoming increasingly adventurous and are looking for distinctive drinking experiences when they dine out. Jen Jackson, the beverage manager for Thompson Restaurants, highlights the increasing variety of pickled vegetables, herbs, and even bacon fat in cocktails, catering to a clientele eager for unique flavors.

Savory cocktails are now finding dedicated spaces on drink menus, making up a more substantial part of the offerings in bars. Bartenders are not hesitating to blend kitchen ingredients with traditional cocktail components, pushing the envelope on flavor combinations that challenge drinkers’ expectations.

Notably, umami flavors, previously underappreciated in the cocktail scene, are now being recognized for their potential to create complex, delicious drinks. Charles Joly, an award-winning beverage designer, emphasizes a trend where ingredients like caramelized onions and roasted garlic are becoming increasingly accepted in cocktail recipes.

Data supports this shift: cocktails accounted for 35% of total spirits value in the U.S. on-premise sector in 2024, a notable increase from the previous year. Additionally, a survey found that there was a 20% rise in demand for savory flavors among consumers in North America, suggesting that drinkers are increasingly willing to explore bold new profiles.

Younger generations, particularly millennials and Gen Z, are leading this exploration. They are drawn to unconventional flavor combinations, often seeking out drinks that double as shareable experiences on social media. Infusing Asian culinary elements—like nori and sesame—into cocktails illustrates the expanded palate of the modern drinker.

Overall, bartenders are carefully crafting drinks that balance the unusual with familiar tastes, ensuring that even adventurous flavors cater to a diverse clientele. The move toward more savory cocktails appears to be not just a fleeting trend, but a permanent shift in the industry’s landscape, reflecting broader gustatory explorations among consumers.