1/14/2024 0 Comments Aviation cocktailIf you like cocktails made with gin, let’s also try Gin Tonic, Paradise, Tom Collins, Heidi, Bramble, Negroni, Gin Fizz, French 75, Tuxedo, Dry Martini. Remove the ice from the cup and pour the cocktail, filtering with the strainer and savor the taste of heaven. The Aviation Add all ingredients to an ice-filled cocktail shaker Shake until well mixed Strain into a chilled coupe glass Garnish by dropping a Luxardo. Cool a glass with 3 ice cubes, put another 4 in the shaker, pour the gin, lemon juice, maraschino, crème de violette and shake for 30 seconds. Smooth Squeeze the juice of ripe lemon and strain it. Add more of the violette liqueur and less Maraschino if youre a sucker. The ¾-ounce portion of lemon juice is the hot days version, a bit more. This cocktail will be loved by everyone, herbal, fresh and well balanced. ¼ oz maraschino liqueur (Luxardo) ¼ oz crème de violette (Rothman & Winter) Shake with ice, strain into a well-chilled cocktail glass. 1.5 cl of Crème de Violette (if you can find it) 2 oz London Dry gin (Plymouth or Bombay Dry) ½¾ oz fresh lemon juice.Ingredients for making the Aviation cocktail When you bring your nose to the glass, close your eyes and let yourself be titillated by the sweet delicacy of this drink, with the resinous tones of gin that intertwine with flowers, citrus returns and the sensual sweetness of maraschino. The Aviation cocktail was first published in 1916 in Recipes for mixed drinks by Hugo Ensslin, head bartender at the. This makes the Aviation a unique cocktail for its charm and flavor. ![]() ![]() ![]() Shake until thoroughly chilled, strain into a coupe glass, and garnish with a. Unfortunately, given the scarce availability of Crème de Violette, the cocktail is almost always prepared “straight,” but if you can, get yourself a bottle and put it in the safe. Add the gin, lemon juice, maraschino liqueur, and crème de violette to a cocktail shaker filled with ice. The original recipe dates back to 1916, when Hugo Ensslin, barman of the Wallick Hotel in New York, expertly mixed gin, maraschino, fresh lemon juice and Crème de Violette, a violet liqueur with an enchanting scent that gives the drink a bluish color of great charm.
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