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Orson Salicetti, the club's head mixologist, explained his thinking: "This place is called 'Covet,' so I wanted to make something sensual, exotic, mythological. This is more than just a cocktail. It's an experience."
Salicetti starts by coating the inside of a snifter with his homemade absinthe. Then he flambés the absinthe to bring out the botanical notes of the fennell-based spirit and creates a caramelized coating. He then adds two drops of Iranian saffron oil (valued at $300 a gram) which is swirled around the glass, offering a flowery smell and turning it yellow.
Nearing the climax, a high-end ice cube is lopped off a $40 block and placed in the snifter. "The ice is made by a world-famous ice sculptor. It has a special density. We wouldn't atp tour use anything less," said Salicetti.
If a customer orders the drink, Salicetti is summoned to make it. "I do not trust anyone else to make this drink. It is too special," he said. "It's a true VIP experience for the customer. Everyone who has tried it has loved it."