A month ago, I shared with you my craving for ginger and amber, together. Now experiencing the sequel of the same flu (been traveling around the city I hear, with two phases, thankfully the second is less aggressive than the first) - my ginger & amber craving has come a full circle.
In the last three or four days, I have been wearing my second mod for this amber and ginger perfume concept. This ons is so simple it’s almost ridiculous to even consider it a perfume yet. But it works as a skeletal stage for something bigger and better. I hope.
All it has is my amber base no.3, with organic ginger CO2 and an extra boost of styrax added. Since there is already styrax in the amber formula, don’t even consider it an additional element or note... The amber base includes plenty of styrax, plus benzoin, vanilla, tonka bean and two different labdanums. It’s a sheer sweet amber, simple and easy going.
It wears nicely on the skin, even if a little too soft. I would like to see more of a dichotomy between a zingy bite in the opening, and a deep, rich, caramel-like at the base.
When I was searching for images to illustrate this little entry I came across this rice pudding garnished with candied ginger. It instantly reminded me of the ginger gelato I had in Squamish two weekends ago. It was dotted with caramelized ginger galore. And if you found a teaspoonful that did not have ginger in it, it tasted mostly like mastic, the magical resin used to thicken and flavour ice cream in the Mediterranean region. It is the contrast between the cool ice cream and the hot, spicy ginger that I find most intriguing, and perhaps this is what I’m searching for in my amber & ginger perfume. The sharpness of ginger on the backdrop of buttery-smooth amber is what I envision for it.
Something to think about: adding notes of mastic resin tincture. And amplify the ginger so much so, that it would have an unmistakable initial bite, no matter on how much amber it’s lying.