Penhaligon’s has unveiled their very first gourmand fragrance, EQUINOX BLOOM, inspired by the quintessentially English tradition of afternoon tea, and the transitional moment when day turns to evening and when cold winter yields to spring.
Created by Master Perfumer Olivier Cresp, Equinox Bloom plays with an olfactory palette inspired by the delights of high tea, accompanied by the heady bouquet of the first sweet spring flowers.
“During one of my recent visits to London, I enjoyed an incredible brunch in a smart, refined place, where the magnificent atmosphere of the rooms, furnished with opulent floral compositions, ensnared my senses almost at once. While admiring the floral scenery, my brunch included delightful toasts topped with honey and marmalade and these gourmand facets inspired me to bring to Equinox Bloom a trendy, modern inflexion to the generous floral bouquet. To me, this luxurious and abundant refinement reflects Penhaligon´s generosity in fragrances in a perfect way.” – Olivier Cresp, Perfumer.
A subtle, sweet treat from Penhaligon’s, Equinox Bloom plays on the country’s favourite traditions and pleasing transitions – day to night, winter to spring – offering up a delicious and distinctive blend of gourmand and floral infusions to truly delight the senses.
Top Notes: Neroli Bigarade Essence, Violet Leaves Absolute, Chantilly Accord
Middle Notes: Frangipani, Orange Blossom Absolute, Jasmine Sambac Absolute
Base Notes: Ambrox, Benzoin Siam Absolute, Brown Sugar Accord
Equinox Bloom is available now as Eau de Parfum 50ml (€ 139.00) and 100ml (€ 189.00).
And if you are happen to be in Hong Kong, please enjoy Penhaligon’s special afternoon tea at The Four Seasons Hotel.
The hotel’s pastry chef Ringo Chan designed a new selection of treats inspired by the new scent Equinox Bloom, among them jasmine lemon cake pops, rose and pink praline éclair, and aqua sphere and white peach verrine, as well as a selection of afternoon tea buffet items.
The Lounge, G/F, Four Seasons Hong Kong, 8 Finance Street, Central; +852 3196-8820
Photos: © Four Seasons, © Penhaligon’s and © Conor Beary 2016