In the July column of the Financial Times Magazine, I talk about the reissued perfume classics we’ve been seeing lately–Balmain Ivoire, Molinard Habanita, and Jacomo Silences, among others.  Titled Past Perfect, the article is my recap of the latest “retro glamour” trend. There are many unromantic reasons why it’s tempting for perfume companies to reintroduce classics (for instance, having the rights to an existing brand), but perhaps we’re really craving more glamour. I certainly do!

“There is a distinctive retro vibe in the air these days. Strolling through the aisles of a local perfume boutique, I suddenly noticed something that I hadn’t seen for years — Ivoire de Balmain. The bottle, a heavy glass square filled with peach-tinted liquid, was different from the original all-white flacon of this 1979 classic, but the perfume itself was recognisably Ivoire. It smelled of clean skin scrubbed with jasmine soap, crushed green buds and a whisper of earthy patchouli. It was softer and sweeter than I remembered it, but I liked its glamorous aura. To read the rest, please click here.”

If I had one perfume wish, it would be for Jean Patou to reissue Vacances as close to the original as possible. It was an exquisite blend of lilac, rose and green sap. I also would have liked for Guerlain Après l’Ondée, my favorite classic, to become available in the parfum form, but that’s already crossing into the realm of fantasy.

What is your favorite classical perfume? What perfume wishes do you have? 

Bolshoi Ballet School, Moscow, 1958, photography by Cornell Capa via 0rchid-thief.livejournal.com.

Andy searches for a perfect fig perfume.

Each year, I anxiously await the summer fig season. For the few weeks when I can get my hands on really good fresh figs, I treasure each bite of the sweet, succulent flesh, and when the season ends, I am ready for the next to come. Luckily for me, I can experience the scents of my very favorite fruit, the fig, through perfumes, which fill my void for the rest of the year. While past trends have left a slew of beautiful niche fig perfumes, Pacifica Mediterranean Fig, an affordable alternative, remains one of my favorites.

The word that comes to mind when I picture Mediterranean Fig’s main accord is sparkling, because when I wear it, I always imagine a fizzy fig mojito. In this case, rim the glass with salt, replace the mint with a generous bunch of crushed, fresh fig leaves, add twists of bergamot and lemon peel in with the lime wedges and sugar, and top with plenty of sparkling water. Set the glass down on the sands of a sunny beach, near a tangle of wet driftwood, and you have Mediterranean Fig.

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Perfumer Jacques Polge has authored or co-authored so many of my favorite Chanel fragrances (Beige, Coromandel, Cristalle Eau de Parfum, Coco) that it always pains me to admit that he has also authored my least-favorite Chanel scent, Chance.  Chance always smells to me as if a brand of lesser and striving quality decided to make something “à la Chanel” in style and came up with Chance.

I understand where marketing was going with this scent—that extremely lucrative twenty-something market must be addressed and not with No. 5.  In its fruit, vanilla, and patchouli trope Chance has the ingredients to appeal to this younger market and from that marketing standpoint Chance was a smart idea indeed; the scent does sell and sell well. I smell it on young girls in the mall, their hair swinging and their limbs tanned, and it doesn’t smell any better to me on them than it does on me.

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I’ve been slowly testing the new Atelier d’Orient quarter, which was launched earlier this season in Tom Ford’s Private Blend collection. While I was enjoying Plum Japonais, Fleur de Chine and Rive d’Ambre well enough, Shanghai Lily stood out the most. I fell for it so hard that on any given day if I don’t have other perfume wearing plans it ends up on my skin. There are a few fragrances from Tom Ford’s Private Blend collection that hit the spot–Champaca Absolute, Velvet Gardenia, Cafe Rose, but Shanghai Lily is quickly becoming my favorite.

I like my flowers with a twist, and Shanghai Lily is a white floral with a dark mood. The jasmine and tuberose are warmed up and cossetted with plenty of spices and dark resins, which is already interesting. But the best part is that nothing about Shanghai Lily is heavy or oppressive. Instead, it sparkles from its gingery top notes to the incense accented drydown.

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I don’t often think of Marie-Antoinette whenever I use orange blossom water, but perhaps I should. By the time the French queen was playing shepherdess in Versailles, the cultivation of bitter orange trees in France was a long standing tradition solely for the purpose of producing this perfumed liquid.  The aromatic distillation of fresh blossoms scented the linens of the nobility. It found its way into Marie Antoinette’s beauty preparations. It flavored madeleines, little French butter cakes that Marcel Proust immortalized in The Search for Lost Time. Relaxing with a cup of Café Blanc or Orange Blossom and Mint Lemonade is a luxury but thank heavens it’s no longer reserved for the royalty.

If you’ve never used floral waters, it might seem that they are best suited for pink girly desserts and incurable romantics. But while I admit to being a romantic, rose and orange blossom waters are remarkably versatile. A mere hint can give a familiar dish a new, haunting flavor, and you only need take a page from traditional cuisines–from Provence to Morocco, to see how diverse the use of floral waters can be. Once you start experimenting, I have no doubt that you’ll invent new recipes.

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