The Aviation Cocktail, the original "insider" cocktail
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- čas přidán 5. 09. 2024
- The Aviation was created by Hugo Ensslin, head of the Hotel Wallick in New York City sometime in the early 20th century. We don't have an exact date. We do know however that it first appeared in print in Ensslin's book: Recipes For Mixed Drinks (1916).
In the early days of the cocktail renaissance this drink traveled the globe as a "Bartender's Handshake" A drink only well known within the industry and therefore if you ordered it you were considered an insider. Decades later this drink went out of fashion and became an obscure cocktail but never quite disappeared thanks to Harry Craddock, head bartender of The American Bar at The Savoy Hotel in London. Craddock's recipe, though, omitted the creme de violet which in my opinion is a shame and persists on some cocktail menus to this day. Although it isn't asked for very much, The Aviation is making something of a comeback. In this recipe we have gone back to the original and I really think you should try this cocktail. You won't be sorry!
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducated...
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Recipe
The Specs:
2oz (60ml) Gin
.75oz (22.5ml) Lemon Juice
.375oz (11ml) Maraschino Liqueur
.375oz (11ml) Creme De Violette
shake/strain/coupe
Garnish: Luxardo Cherry
I always up the creme de violette. The floral notes and color deserve to be better represented in this beauty.
So did he. I believe standard recipe is 1/4oz of creme de violette and maraschino. I personally go for 1/2oz of both and 1oz of lemon juice. It makes it smoother, more vibrant but requires strongly botanical gin (I use London dry) cause otherwise it can be overpowered by other ingredients.
Yeah I just knock 1/4 off the gin lol. It's almost as if this cocktail is quite....polarising
you could also mix gins and use half empress too
This is my favourite cocktail but I still haven't nailed it. The first time I had it was the perfect cocktail and I'm still chasing those magic ratios. Getting closer, one of those ones where choosing the right gin is critical though
Looks grand, I'll have to give it a shot later!
I know it has citrus and should be shaken, but I really prefer to stir mine to help it keep that pure purple color.
Yeah I always found the stirring gives a clearer presentation, the color is too lovely not to show
@@aklemmentin airation is better than looks
If you’re really dedicated, shake it without the Creme de violette, then add it and stir.
It should be blue
@@martinnqueti8233i find the airation subdues the creme de Violette and bolsters the maraschino in a way that makes the drink less interesting. Plenty of cocktails have really forward maraschino, very few have pronounced creme de Violette
I usually go with Giffard violette syrup and a whole 20mls, more intense flavor. I find that the creme de violette cant stand up very well to the maraschino and the gin.
Use the Bitter truths Violet liqueur to actually have a sky blue color. I always tell everyone that the Aviation should match the sky because why else would it be called that?
For a deeper purple color try Emoress gin which has as one of it’s botanical’s the very purple Butterfly pea blossom.
What about using Violet liqeuer over Creme de Violette?
Just a little nit: it's pronounced "mara SKEE no" (not "mara SHEE no")
Really?!!
@@michaelshay2765 Ya, really.
Ive had pink and blue aviation cocktails. I think i liked it better blue. Is this just due to different brands of the creme de violet or maybe even a colored gin? Yours looks like a grey with a tint of purple. Can you explain the differences in ratio and taste @theeducatedbarfly?