Bistro Waters


I need a savory perfume water on the fly! Six bell pepper specials all day chef! Lime blossom Peartini zhuzhed with nutmeg! Our 2-top VIP just arrived in a pea green coupe!

Top Notes

  • lime flower water
  • coriander seed
  • pear

Heart Notes

  • mandarin
  • bell pepper
  • pea flower

Base Notes

  • basil
  • nutmeg
  • moss water

I came of age working in NYC restaurants. Working in food service forever influences your understanding of the world. You’re literally in “the place to be” in the frenzy of service (8:30 on a Friday night).

It’s electric: yelling orders, laughter, oft shitty music your lame boss makes you listen to on repeat, crazy line cooks, drinking, first dates, possibilities, old friends. The world outside is cut off by the bistro’s walls. Inside, we escape or go inwards to experience the scene, the aroma, the food.

This is a snapshot of a 90s-00s NY Bistro when tourists ordered peartinis, veggies got fancy, & people wore fresh aquatic fumes.-D.S.



Alcohol denat, parfum (fragrance), aqua (water), benzyl alcohol, benzyl benzoate, benzyl cinnamate, benzyl salicylate, cinnamyl alcohol, citral, citronellol, eugenol, farnesol, geraniol, isoeugenol, limonene, linalool


Listen to Bistro Waters

This is how we do NYC Bistro 90s to 00s.


  • When our fume master David creates our fragrances, he sees them in color. The throw of a particular aroma can be described in the colors it implies in the mind of one with synethesia. Vetyer can smell straw like yellow, patchouli, deep red, and so on. David is very enthusiastic about translating an idea from one discipline to another—so music, words, and ultimately color become aromas to wear on skin and in sanctuary.

  • The extract of bell pepper is an entirely new material to the perfumer's palette. It was released by Firmenich in 2021 and gives us a very unique fresh, bitter green heart note. It is vegetal but soft and watery with overtones of Earth.

  • Sweet perfumey citrus that is deeper than orange. Wonderful with flowers, ambers, patchouli, woods.

  • Basil is fascinatingly complex. The more you sniff, the more shades of aroma are observed. Beside its obvious fresh green gourmandness, basil has a strong spicy bite like cloves that make it useful in building accords of flowers like carnation, wisteria, narcissus, and anything frosty like lily.