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- Recipe(s!): the Aviation
Before I even get started, it's best that I disclose that this is, currently, my favorite cocktail. It has successfully displaced my prior preference (gin--Tanq 10 / Bluecoat / Plymouth as time went on--martini, dry, straight up, with a twist of *lime*, not lemon), to the tune of something like three a night, when I'm drinking Seriously. With that out of the way, here are several ways to prepare it:
The "Modern"* Aviation:
4 parts gin
1 part maraschino liqueur
0.5 part fresh lemon juice
The Original** Aviation:
4 parts gin
1 part Crème de Violette (preferably Yvette, but good luck finding that)
0.5 part fresh lemon juice
The Perfect*** Aviation:
4 parts gin
0.5 part Crème de Violette (or Yvette, if you can come by it)
0.5 part maraschino liqueur
0.5 part fresh lemon juice
Preparation, in all cases, is to combine the ingredients over ice, shake vigorously for ~ 25 seconds, and then strain into a cocktail glass. The appropriate garnish is a Proper maraschino cherry (which you'll find absent in my pictures above). This is NOT to be confused with the horribly saccharine jarred examples commonly available: rather, fresh cherries should be left to steep in an appropriate volume of maraschino liqueur for at least a week. (Quite possibly, actually having such a cherry would make the Original Aviation my favorite. It doesn't take all that much maraschino to cut the Violette/Yvette.)
My personal preference is, by far, for the final recipe. I've had, exactly once, the Original Aviation made with Crème de Yvette rather than de Violette, and I think I prefer that presentation, but Crème de Yvette is, literally, pure unobtanium anywhere in the world at the moment, so Violette is as close as most of us can get. Should the business making Yvette in small batches now catch a breeze and prosper, I encourage you to substitute that for the Violette in the Perfect version.
* As of the 1930s or so.
** I have it on Good Authorities (yes, more than one) that this is the recipe circa 1919, although I've yet to encounter a cocktail book that lists this recipe. The whole thing is moderately shrouded in the mists of history, as the Proper mixer for this drink is Crème de Yvette, which no one makes commercially these days (it's Crème de Violette plus some herbs, and I have reason to believe that it will again be commercially available soon, if in limited volume).
*** If the world at large is allowed to refer to the adulterous addition of dry vermouth to a perfectly good Manhattan as the "Perfect Manhattan", I'm allowed to use that same adjective in logically similar circumstance here. So there.
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3027 - Reply by Philip, Dec 3, 2008.
I had to go look up Creme de Yvette: http://en.wikipedia.org/wiki/Creme_Yvette
How close is Creme de Violette? And is that even available anywhere?
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693
- Reply by gr, Dec 3, 2008.
Creme de Violette is less picky on the type of violet petals and doesn't have the "vanilla and other spices". I haven't a clue what the original Yvette tasted like (it was no longer made long before I was born, and I doubt any's left at this point), but a micro-distiller (whose name escapes me at the moment) has a recipe and is going to produce some, supposedly. (Apothecary had a tester bottle of it the last time I was in.) I think the Aviation itself is plenty interesting, but that makes it even more interesting still. Possibly, adding a dash of vanilla as if it were a bitter (or, um, vanilla bitters? If anybody makes those) would be worth a try... and I shall! This evening!
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693
- Reply by gr, Dec 3, 2008.
So, I did try the vanilla thing tonight. 0.25 teaspoon is too much, and I'm out of citrus. So I think I like it, but I'll update again tomorrow evening.
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45 - Reply by danpetroski, Jun 11.
I bought a bottle of Luxardo recently and needed a cocktail to fulfill my desire for mixology. I found this post and tweaked the 'modern' version. 3 oz of Hendricks, .75 oz of Luxardo, .75 oz fresh lemon juice. Shaken and garnished with a home made brandied cherry. Aromatically attractive sweet and floral with a tinge of ctric acid which followed through on the mid palate with exquisite sweetness on the front of the palate and supple tartness on the finish. I'll admit the drink needed a little more structure and identity of the gin but it blended very well together. A good first attempt. Looking forward to experimenting again.... thanks for the post.
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693
- Reply by gr, Jun 11.
You should definitely consider picking up some Violette, sir, (see also my recently posted recipe for the Attention), which is lovely stuff, and what the maraschino is a borderline replacement for in the Aviation (although the two do work well together). That said, starting with the maraschino, and given your tasting response above, you should definitely try out the Last Word (equal parts: gin, lime juice, maraschino, and green Chartreuse; I must have posted a more detailed recipe here previously) and its several variations (I like to swap Domaine de Canton for the Chartreuse, it is traditional to swap rye for the gin, let me know here if you'd like further suggestions, but please do play around on your own).
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45
- Reply by danpetroski, Jun 11.
gr, thanks for the quick response - being an East Coaster, it is quite late there.... anyhow. I am not one who feigns new concoctions. So, I just mixed 4:1 Sazerac Rye with the Luxardo and a splash of Orange Bitters in a chilled glass coated with Ricard. All though aromatics are a bit subtle and shy as they are playing with each other in the glass; the Rye trying to show its dominance. In the mouth, it is smooth, a bit sweet with a hint of heat that carries through on a minute long finish. Not a bad drink. I think the nose would benefit from some orange zest and a twist of said fruit. Having fun here. As mentioned in a previous post, I think Snooth needs a dedicated cocktail channel.....
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693
- Reply by gr, Jun 11.
Let's please not get too far into any discussion of my drinking/sleeping schedule: suffice to say that it's only mildly late at the moment, given that I didn't bother to go Out tonight.
I like that as a starting place, with the Sazerac and the maraschino, and I recommend that ("you buy more obscure alcohols" ;^>) you try 2.5:.5:.5 rye:dry vermouth (preferably Noilly or Dolin):Amaro Nonino with a splash (1/8 oz or so) of maraschino, garnish with a lemon twist if you'd like. I came up with that independently, but apparently Heaven's Dog in SF (http://heavensdog.com/ ) is calling roughly the same thing the Upward Dog (yes, it really is That yoga reference; cf, http://cocktailnerd.com/?p=1924 ).
As for this whole Snooth and cocktails thing, have a glance over http://www.snooth.com/talk/topic/tales-of-the-cocktail-2009/ and see if that further piques your interest. Given Snooth's premise (and what I know about startups and the penetration of cocktails' popularity), I'm not sure that it's yet time for more than this subdivision of the discussion forums and the several liquor listings (ratings and reviews), but I have a feeling that your continued interest and patience may be rewarded. It would be a non-trivial design expansion to step outside of wine, but not one that, so far as I know, has been ignored conceptually.
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020 - Reply by Girl Drink Drunk, Nov 11.
Your third recipe is what I've always used for Aviations. It just can't be beat. They're so amazing!
