Monday, March 12, 2018

Paco Rabanne's Invictus Aqua with Nick Youngquest

By Laura Medina

The Paco Rabanne's industry-only launch party for it's new watery fragrance, Invictus Aqua, sure makes up for any Oscar party you missed from the previous week.

The Bloomingdale's and the Macy's fragrance employees that make up the bulk of the fragrance industry had a blast, having their photos taken with the agreeable chill spoke model, Australian former rugby play/model, Nick Youngquest,  
Paco Rabanne's new sea god.

Held in the former Sadie's Restaurant, Paco Rabanne took over the inner courtyard then transformed it into a Temple of Invictus Aqua...

Invictus Aqua Fragrance is a new take on the classic Summer fragrance, clean water spiked with woodsy notes and spiced with citrus.  An easy spritz on an hot Summer day and a sultry night.

It's a continuation of a long line of aquatic fragrances, that used to be exclusively male cologne but it's making a splash among unisex, sugar-free women who want a clean fragrance that's clean and refreshing without the sugary sugar & spice come-on sexuality of most feminine perfumes.

  • It has the marine notes consist of yuzu grapefruit pink pepper on the top notes.  The body scents of sea water, the Marine note and violet leaf.  Ambergris, amberwood, and Guaiac Wood grounds Invictus Aqua. 

     After the pasta and taco dinner (Nick Youngquest is content with sipping a bottle of beer),...

One of the fragrance's ingredients is part of the dessert bar, grapefruit.

Specifically, the fragrance note is represented by the grapefruit bar, instead of the usual lemon bar...

If you can find an excuse for a party, do a fragrance party, use the fragrance notes as basis for your appetizers and dessert and your cocktail.  Now, you got the party started.  Great during sweaty Summer...

  • 5 ounces (1 cup) + 3 tablespoons all-purpose flour, divided
  • 1/8 teaspoon kosher salt
  • 1/4 cup confectioners’ sugar, plus more for topping
  • 4 ounces unsalted butter
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons grated grapefruit zest
  • 1/4 cup fresh squeezed grapefruit juice
1/2 teaspoon fresh squeezed lemon juice 
  1. Preheat the oven to 350 degrees F. In a medium-sized bowl, whisk together 5 ounces flour, salt, and confectioners’ sugar.
  2. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture into an un-greased 8x8 inch pan. Bake for 15 to 18 minutes, or just until golden.
  3. While the crust is baking, prepare the filling. In a large bowl, use an electric mixer on medium speed to beat the eggs, sugar, grapefruit juice, lemon juice, and remaining flour for about 2 minutes or until smooth, scraping down the bowl periodically with a spatula. Stir in grapefruit peel.
  4. Pour the filling over the hot crust, then bake for an additional 20 minutes, or until light brown around the edges and the center is set.
  5. Transfer to a wire rack to cool. Cover and refrigerate for 1 to 2 hours. Dust lightly with powdered sugar, then cut into 9 bars.

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