At Cecconi’s in the Dumbo neighborhood of Brooklyn and in West Hollywood, California, diners are offered more with their meal than a grind of fresh pepper or a spoonful of grated Parmesan. On many tables, where you may expect to find a bottle of olive oil or hot sauce, there’s Amass Botanic Hand Sanitizer, a spicy-scented cleanser to keep the restaurant’s guests germ free.
The product is one of a new crop of upscale hand sanitizers, frequently formulated with refined scents and emollients. Like the standard versions, these have an alcohol base but aim to offer a more indulgent experience than, say, a smear of Purell or a quick rub with a disinfecting wipe.
“This is becoming a quotidian ritual for people, an everyday thing that’s part of their lives,” said Morgan McLachlan, a founder and the master distiller at Amass, a Los Angeles company that focused on spirits before it began producing hand sanitizer in March. “Why not have it be a pleasurable experience?”
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