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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percent appeared first on Global Cosme

Instant Shrub Sparkler with Ball® Canning

This post is sponsored by Ball® Fresh Preserving.

I joined team shrub nearly a decade ago (this Black Raspberry Shrub was the first one I shared on this site). Most commonly made with equal parts fruit, sugar, and vinegar, shrubs can track their lineage back to the Colonial era.

It’s an easy way to preserve small amounts of fresh fruit and transform them into a syrup that is good in cocktails, pan sauces, and tall glasses of sparkling water (my preferred usage).

I’ve been turning to shrubs during this period of social isolation as a way to give myself a treat. During the day, I mostly drink coffee, lactation tea, and water, but when late afternoon rolls in, I like to pull out one of my new Ball® Flute Jars (they make me feel so fancy!), and make myself an instant shrub sparkler.

Sometimes I take the time to make a batch of shrub for the fridge (I prefer the cold process method), but there’s almost always a gap between the time when a batch runs out and I find the time to make a new batch. That’s when my trick for instant shrub comes in.

In the jar I plan on using for my drink, I combine two parts jam with one part vinegar (if you think about it, this roughly mimics the ratios found in most recipes) and whisk them to combine. If I have any tender fresh herbs (like mint or basil) around, I will bruise them and add them to the party for additional flavor.

Now, I want to pause here to say that this technique leaves you with a bit of jam sediment in your drink. If you hate that, you can sieve your jam/vinegar slurry. In my previous, before twins life, I would have done that. But these days, I have approximately 45 seconds to make this from start to finish and so sieving is a thing of the past. Thankfully, I don’t mind the bits.

Once your jam and vinegar is well-combined, give it a quick taste so that you can adjust the balance should it be necessary. Too sweet? Add a touch more vinegar. Too astringent? A little more jam. Just remember that you’re about to dilute your instant shrub with sparkling water, so it’s okay that it is strong.

Finally, add your sparkling water. My seltzer maker and I are inseparable so my water is plain, but if yours comes with a bit of flavor, make sure to choose one that complements the jam you started with.

And that’s really it. On very hot days, I add ice cubes. If you drink alcohol, a splash of aromatic gin would be nice (I’m still breastfeeding my boys, so booze is mostly off the table for me these days). You could also add a drop of bitters if you have some. However, I like it just as described, particularly in these times where we’re all searching for ways to infuse pleasure into our days.

Oh, and just one more thing. I also really like these new because they’re a bit harder for babies to knock over than my traditional drinking glasses (I think it’s the wide base) but not at all precious should one get broken. It’s funny how much my requirements for glassware have changed.

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* This article was originally published here


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