Steep show. We’re raising our spirits to new heights.
The fashion for aromatising your own alcohol can be credited to two prevailing trends. The one that wants none of your fake flavours, chemical contaminations or superfluous sweetenings, and therefore insists all enhancement processes be done in the home; and the one that has us imbuing drinks with the flavour heft of a five-course meal. To accommodate the trend, the domestic design arena is gaining a new product. Kicked off by Martin Kastner of Crucial Design, who designed his ‘Porthole’ vessel for Chicago’s The Aviary bar, alcohol infusers are proliferating, including the
The spinning ‘Incanter’ carafe by Sempli. Whether it’s to macerate some moringa or permeate your pick- me-up with parmesan or meadow hay, we now have increasingly stylish ways to transform our tipples.