Articles Tagged: Moonlight Cocktail

Cocktails

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:\/\/schema.org\/","@type":"Recipe","name":"The Aviation","author":{"@type":"Person","name":"Aaron"},"datePublished":"2013-08-31 13:28:48","image":"http:\/\/theginisin.com\/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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Cocktails

Variations on the Aviation: Moonlight Cocktail

Maybe I was a bit harsh on Gary Regan’s Aviation without Creme De Violette. But here is my favorite variation, and a cocktail that I actually like better than the Aviation in general.

The cocktail recipe comes from a Gary Regan piece in the San Francisco Gate.

1.5 oz gin .5 oz. Cointreau .5 oz.Creme De Violette .5 oz. Fresh squeeze lime juice

This is an exquisite cocktail. The lime is sharper than lemon and I think a more complimentary flavor with gin in the first place. The Cointreau provides a more focused counterpoint. Where I think the cherry flavor of Maraschino is buried in an array of complex flavors, the Cointreau is cleanly and clearly orange. The large quantity of Creme De Violette (and slightly smaller quantity of gin) accentuates the flavors mixed into this drink. A sharp juniper forward gin I think is the best compliment to these ingredients. Shake briskly with ice to really blend the flavors together.

Sometimes I don’t know how to express it. Something is going on here: something delicious, something fantastic. I highly recommend this cocktail.

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