The Licorice Side of Herbs
About a week into the game, and my violet-lavender perfume has developed beautifully, softening and at the same time becoming more extremely sweet and powdery. The vanilla I've used in this particular fragrance is a rare find - a food-grade vanilla absolute extracted with
sugar-cane alcohol as a solvent, making it sweet and rum-y. It's as if the iris and the violet have become more creamy and
The other experiment I've blended August 11th, inspired by the ice cream of the day before, still requires more maturation before I can judge it further. So far all I can say is that I'm really enjoying this odd aspect of licorice-y herbs, a side-track of my attempt to marry lavender and basil together. I've used a methyl-chavicol type basil, which is heavier and spicier, with that licorice aftertaste to it. And than of course tarragon oil to accentuate that and tarragon absolute for the base. I have initially intended to use cocoa absolute at the base as well (as you may recall, it was the basil-chocolate ice cream that is to blame). However, I am finding myself using chocolate in too many situations so I'm going to try to stay away from it at least in one of my developments for the lavender-basil theme. I may need to add more tarragon to the August 11th formula to contribute to the overall underlining herbal sweetness and accentuate the licorice aspect of basil a bit further; and than start another one that would have chocolate at the base, just so I have a point of reference (and don't feel like I'm missing out on anything).
And last but not least - this weekend I have promised myself (and a few other people) to make basil-flavoured chocolate truffles. Cross your fingers for me, I really want this to turn out smashing!