Articles Tagged: Hugo Ensslin


Cocktail School Lesson 1: The Aviation

aviation with bottles

School is in.

Firstly, the Philosophy of it all.

There’s only a few kind of cocktails just as there’s only a few kinds of sauces in the world. Creme Anglaise, Bavarian Cream, Ice Cream are all essentially different end results of the same few ingredients (eggs, sugar and cream). The same thing for cocktails. For example, if you have Creme De Violette, Gin, Citrus Fruit and Maraschino you have all the ingredients necessary to cast an Aviation. But what happens when you start mixing and matching?

For the first lesson we’re going to take a look at one of my favorite cocktails, the Aviation. We’re going to look at four different ways this cocktail has been executed and modified to help you master the drink inside and outside.

Cocktail 1.1 // The Aviation (1917)

{"@context":"http:\/\/\/","@type":"Recipe","name":"The Aviation","author":{"@type":"Person","name":"Aaron"},"datePublished":"2013-08-31 13:28:48","image":"http:\/\/\/wp-content\/uploads\/2013\/08\/aviation-with-bottles-2.jpg","description":"Hotel bartender Hugo Ensslin is credited with the variation on the gin sour that we know as the Aviation. The tome that it appeared in: \"Recipes for Mixed Drinks\" was among the last major cocktail recipe guides published before prohibition.The recipe entailed therein endured a long period for which one of the primary flavoring ingredients: Creme De Violette was unavailable, perhaps in part due to a typo by Harry Craddock in his 1930 cocktail book.

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