Shake or stir? (Stick around for my color theory lesson 🤓) Cheers to you and your aviation! ✈️ TIME STAMPS Intro: 0:00 The Booze: 1:11 The Recipe: 2:58 Sips: 5:25 Color Theory: 7:05 🥂
I love a man that gets into his Multi-Tasking. Science AND Art & Cocktails Dos. That is also why Hospital scrubs are green. I adore this Channel. Thanks for being here.
As a 25 year barman, I build mine by placing the crime de violet in the chilled coupe and pouring the shaken cocktail over it. Maintaining the bright color and saving time.
I just recently discovered this cocktail when the wife and I went out for our anniversary. It was shaken. I know because it was cloudy. Tasted good, good enough that I bought some Creme De Violette for our home bar. I searched for recipes and found this video. I’ve been stirring them at home but I had a similar thought as yours. The weather here has been hot and we’ve been on a Daiquiri kick but I’m going to try your method on the next aviation I make.
You're by far my favourite bartender on RUclips or anywhere else. You just seem really nice, and every recipe of yours I've ever copied is always better than every other recipe I've tried. You just understand flavours and balance well.
Agreed, Josh, and in this difficult time, as we all navigate a pandemic (I'm a psychologist so I have never had such a rush of people to help, with massive anxiety and stress) someone who is clearly very nice, is a treasure to watch, and learn from. Very calming!
@@christinecamley That's great to hear, I think hobbies like having a little home bar and things like that can help keep people busy during these crazy times. I'm sure you are super busy with clientele, but I'm glad there are people like you ready and willing to help.
@@JoshChristiane Hi Josh!! Thanks so much for the kind reply! It means a lot!! Hobbies can make such a big difference in coping in tough times. Being able to follow along, learn, and connect with others, makes things feel more normal - I hate that word - but you know what I mean! I love my work! Be well!! Much care!!
Truth be told, I’ve been stirring my Aviations for a long time precisely for the same reason. In fact, I used to bartend at a bar in FL and I was taught to do it stirred. Clearly the color is far more vivid stirred, but the flavors are more pronounced. When shaken it’s almost as if everything blends in so well that it’s difficult to distinguish the different types of booze. When stirred one is almost like layers that allow the different types of booze to be tasted. The Aviation is my favorite cocktail and truth be told I’ve never had a bad one. That being said I do prefer it stirred.
The Aviation is perhaps my all time favorite cocktail. I try to always use Empress 1908 Gin for two reasons. First and foremost, its one of my favorites Gins, so hey why not use it for one of my favorite cocktails? But also, the Empress 1908 Gin has this fantastic violet color. I think this makes up for the color loss when shaking the cocktail and allow you to still aerate the fresh citrus. On occasion, I will also add a dash of St. Germain liqueur so enhance the floral vibes of the Violette and the Empress (which is a very floral gin)
What’s to stop you from shaking everything but the Creme de Violette and then adding to mixing glass and stirring in the Violette? It’s an extra step but this could be the best of both worlds. 🧐
You bring up a good point. I’d certainly give it a shot. I don’t know how the flavor of the creme de violette would incorporate when added after dilution, but it could be the answer. Maybe splitting up the creme de violette and shaking half while stirring in the other half after dilution. Appreciate the comment!
@@stovex0r i think the big problem here is the aeration, not just the dilution. If you add a non aerated creme de Violette to the shaken drink it may be dense enough to sink? Idk, just brainstorming
I have found the best way is to dry shake everything apart from the creme de violet and single strain into a mixing glass containing ice and creme de violet. Then just a matter of stirring. this way it gets aerated, keeps its colour and has no problems with double dilution.
I’ve been a bartender for 12 years and just found your channel today. It’s a slow, snowy lunch shift on a Monday and your channel is exactly what I need. You’re great.
Why not do a little of both? You could omit the Violette till after the shake, and pour to your mixing glass, add the Violette, then stir. This may get the color you are looking for as well as round out the citrus.
I was sent here from a slightly more buttoned up Anders Erickson in his "3 cocktail recipes to try this spring!" video. This looks like a promising channel! ;-)
This is my absolute favorite cocktail. It seems to forge a new 'compound' from the ingredients. I've switched out the gin many ways and it always works and delivers a slightly different, but always agreeable, cocktail. Unfortunately, it's a home brew because I find most bars either don't have the ingredients or don't know how to make it. [I was impressed with Anders' ability to both shake and stir at the same time. That's talent.]
We made this to celebrate England's 2-1 win over Denmark in Euro 2021, just an excuse as I have been looking for one to make this since I bought all the ingredients. Delicious, a great balance between sweet and sour. I used Pennsylvania Blue Coat gin a local gin from Phoenixville PA. I did stir it and love the color. Great drink, will be finding many excuses to make this again.
Love your videos and thanks for explaining the ingredients thoroughly. A lot of guys on RUclips assume that we know exactly what the ingredients are and I end up exiting to google to figure out what they are since im pretty new at making cocktails.
I think the rule of shaking when there is citrus involved is such bullshit. I had a cocktail from a friend of mine “who works at a different bar” with grapefruit and lemon juice,Campari, cognac, amaretto and some angostura, and the depth of flavour and colour you get in the stirred version is is amazing. Yet when shaken the same drink is just a mush of the flavour that’s is almost too easy to drink. You end up losing the sprits in all the air and zest and thus the drink almost has an identity crisis. The stirred version is clearly an aperitif and the bitter/sweetness with the zest works far better together. Don’t follow the “rules” people make up you can make almost anything work.
Hi Anders! Sorry if I'm not focused on the cocktail but, as an italian guy, i'd like to tell you that the correct pronunciation of "maraschino" is "maraskeeno" and not "marasheeno" 😂 You will forgive me for my english, possibly worse than your italian! 🤭 Anyway, awesome channel, i already stole your recipe for the Prescription Julep and It won't be the last!!
Made this last night for guests in smoky Tahoe. The perfect drink for the occasion. BTW, I’ve been stocking my cabinet with all the brands you show for various drinks. If they’re not paying you, they should!
It would be a bit tedious but interesting to try shaking all ingredients besides the violet, then stirring it in at the end. Maybe best of both worlds?
There's a gin that uses Butterfly Pea Blossom as one of its botanicals it lends a great indigo/violet hue to really bolster the Crème de Violette in the cocktail. But I'm sure I'm not the only person to have suggested that.
I am very fond of gin, especially the new American styles coming out like Uncle Val's, but when my gin buddies (called The Gin Blossoms) got a bottle of the brand of gin named "Aviation" we all disliked it. We tried it chilled, on the rocks and in G&T and never like a one. Do we think we should have made and aviation with it? Generally I don't buy ingredients that I don't like on their own. P.S. I'd love a video on bartending techniques, from the most basic like stirring and shaking and maybe one on storage, such as what should and should not be refrigerated. Cheers!
Anders you are fantastic, so engaging! I'm glad I came across your channel-- I have a love for drinking cocktails but more recently for learning to make them. You have a new subscriber and hopefully one day a customer at your bar!
My favorite one is served at my husband’s restaurant in Atlanta during the fall/winter…it replaces the maraschino with St. George spiced pear, I believe it is stirred, and it’s served in a lowball glass on a big ice cube. That’s how I make them now!
I've been shaking aviations for a while now (exact same recipe, by coincidence) and have found that bumping up the creme de violette just makes it cloying and syrupy, even if you adjust the maraschino to compensate. Guess I'll try stirring!
I chose stirred and started with a Luxardo cherry at the bottom in a bsp pool of it’s own syrup and poured the cocktail carefully onto the cherry so as not to disturb the ‘red dawn’ effect. In a flared martini glass this was absolute heaven or highway to the danger zone, depending on your altitude. Thank you Anders, thank you Az. 💜
Love you're channel. I've done this comparison with these two versions of an Aviation many times at many bars. What I've found is most bar patrons prefer the shaken version. It's more refreshing, less floral and the balance just seems better between all those disparate flavors. The stirred version also On a personal level I love the grayish purple hue achieved by shaking. Reminds me of foggy autumnal mornings.
Having tried both I can’t decide cause as a cocktail it works really well shaken. But for personal preference I like the depth you get when the spirits aren’t bruised to fuck. You drink it slower and get to really taste a lot of the drink. I think you can’t rly decide a winner here. It’s always gonna be down to whatever your favourite is.
I had two aviations at two different high-end cocktail bars - both very different. At home I realized I like 1/2 oz of the violette otherwise I get too much maraschino. Fun to play around with builds!
Anders, love the videos. Not sure where you live, but if you are able to procure some Empress gin, it will enable you to shake the cocktail, and not lose the colour you're looking for. The gin is made in Victoria, BC and contains butterfly pea blossom (among other things) that give it a natural purple colour - and it tastes incredible.
If you use The Bitter Truth Violet Liqueur it will make it it’s intended Sky Blue hue that was probably originally intended by Enslin. In my recipe I only use a barspoon and a half so as not to impart the dreaded hand soap taste to the cocktail. I also do a barspoon of simple syrup to boost up the drink since Luxardo finishes dry. This is my favorite cocktail
Great vid, thanks! So stirred Aviation is basically peaceful cohabitation of different groups in their own ancestral places, and shaken Aviation is the Kalergi Plan. Think I'll go for stirred.
I made this with Monin creme de Violette as its all thats really available in Germany, and though it looks dark in the bottle, you can hardly see any colour change even when stirred... great vid though. I do like the Last Word better!
Hi Anders! We are fairly new to your channel but have already learned so much! Aviation is one of my fiancés favorite drink. When we make it home, it separates for some reason towards the last half of the drink. Any tips on how to avoid this?
Thanks for this video, which I ran across about a month after it came out. Not that anyone cares, but my personal preference is to use half the amount of creme de violette and twice the amount of maraschino liqueur (and I also prefer lime juice to lemon juice). The result doesn't look very purple but instead looks like what you see out the window of a plane when flying through clouds. The result also deemphasizes the creme de violette, which is an improvement as far as I'm concerned.
7:00 Miley Cirus has entered the chat: YOU GET THE BESSSTTT OF BOTH WORLDS! Sorry, i couldn't help myself... I'll see myself out 😂 GREAT learning video, BTW.
This is still my favorite drink you've put out and what got me hooked on the channel. It's also the reason I can drink gin. Thank you again and keep them coming.
So, here’s the PROBLEM with a “unique” cocktail like the “Aviation” - after you’ve made it, WTF are you supposed to do with the rest of the violet liqueur? 🤔 It’s such a UNIQUE, distinct taste that a little goes a long way. Aside from the “Aviation,” I can’t name another cocktail that features it. Then what? 😳
When making an Aviation, I strongly prefer the Giffard creme de violette over the Rothman & Winter creme de violette. Why? Well, they are both excellent products, and both have what I believe to be a "true" violette flavor profile. However, whereas the Giffard product renders an Aviation with a lovely purple-ish blue cocktail, the Rothman product makes an Aviation with a distinctly cloudy blue-ish dark gray color, close to what Anders got with his shaken version in the video. I find this color unappealing for a cocktail. Similarly, the Tempus Fugit liqueur de violette renders an electric pink Aviation -- usually not what a guest is expecting. The Tempus Fugit product is also technically not a "creme," but a liqueur because of its somewhat lower sugar content by volume. That said, the next time I make an Aviation for a guest, I am going to stir it because I like the less cloudy appearance of Anders' stirred version of the drink.
I'm glad you tried the side-by-side! It's incredible how different the results are from shaking vs stirring a cocktail. Happy you found it helpful! Cheers!
I got this when I went out one night that had a dash of lavender bitters and it took this cocktail to another level. I'll never make this cocktail without it again.
If you can get your hands on a bottle of Empress 1908 gin you could possibly eliminate the crème de violet. Empress 1908 is a beautiful violet/indigo gin that gets it’s Color from butterfly pea blossoms.
I don’t own a public bar and so I’m not gonna buy a big bottle of the violet stuff for 1/4 oz in a drink. Is there a substitute that will fool my friends and wife? Thanks, Tom KC3QAC
So I tried this today with creme yvette deliciuse liquer (violets liquer) , paolo lazzaroni maraschino liquer, Bombay sapphire gin, and ai can’t get that color any suggestions?
Ok, I went to great length to get Creme De Violette, the Bitter Truth version. Added to the Maraschino liquor (I’m using De Kuyper), it’s purple, like yours, but otherwise nice. That isn’t a blue sky, more like a stormy one!
It's an Easter cocktail. If you want to make it very purple either steep your gin in butterfly pea flowers or use Empress 1908 Gin. The blue in the flower and gin turn purple in citric acid.
Hello anders I am a young bartender from Germany and I got an video idea can you explain, what topics, juices and syrups is fitting god for what Spirit, like you commonly using a rich demarara Syrup for whiskey :) greetings
I'm curious what you are doing different when shaking since I use these exact same ingredients (well, except for the brand of gin) and shake mine and they turn out perfectly light purple.
hey man love your channel and vids, I see myself going back to cocktails again hahaha been more wine and chamoagnes/spumante/prosecco.... one variation ive found, is shake everything, and then add the violet, you get that hue still, and the citrus has been well shaken....also maybe try empress gin, I love the indigo color of that one, and its so smooth, my favorite gin is monkey 47, though, which adds some more flavorful gin to the indigo empress, and maybe the indigo may help keep the purple color after shaking?
I just don't see the point in shaking every drink with citrus involved. I shake a citrus foward drink, but just because there's some in it? That's silly.
Maybe my taste buds aren't up to muster, but when I make an aviation with those proportions, all I taste is lemon and gin. I use half an ounce of both the creme de violette and maraschino liqueur, and I shake to take the edge off the lemon. The brand of creme de violette matters, too. The only brand available in my area is The Bitter Truth, and that is much more blue than purple, so the cocktail ends up being a translucent sky blue color. Since we're already going for floral notes, I usually add a few drops of orange flower water or a bar spoon of elderflower liqueur for some complexity. I usually serve it in a Nick and Nora glass because it fits, but next time, I'll try a coupe to see if the extra surface area enhances the fragrance.
The "There is citrus in it so you ought to shake it" escapes my logic. I eat lemon raw together with the zest. It is A: more tasty with the zest on. B: Its wasteful to throw away something that has the most vitamins of a plant. Which means by shaking it, you just ruined the drink for me. The correct way of serving an aviation is to ask the customer if he wants it to be intense or mild. And then make it according to his/her specifications. If they ordered the aviation, they will know why you ask.
New to your content but have been enjoying it very much. Sorry if this has been covered already, but is your wall clock perpetually set at 5pm [cause it’s 5 o’clock somewhere, and that somewhere is here]?
Can't wait to try this. That's an interesting dilemma. What causes the cloudiness and loss of color when the drink is shaken? Is it the aeration that does it, or does the ice melt more when shaken rather than stirred, causing the diluted color and cloudiness? If it's the latter, I imagine dry shaking the lemon juice, gin and maraschino liqueur together before pouring them into a mixing pitcher with the crème de violette and ice for stirring might help. Unfortunately, I don't have the supplies on hand at the moment to test that theory.
I have never had an Aviation, as a pilot, how did I miss it. But we don’t drink and fly. My rule is 24 hrs before a flight just be be on the safe side.
I ordered the Tempus Fugit bottle but it won't have that gorgeous purple color due to the color of the liqueur, still I am looking forward to trying this.
so im a cook and a cocktail noob, but one of my friends who is very big into the cocktail world and history of classic cocktails. he has alway told me that origenally the cocktail was garnished with lemon peel, but has been popularized to be garnished with a brandy cherry.
I like to throw aviation. It aerates the cocktail and it maintains it's purple hue. Also luxardo maraschino really shines when thrown so only barspoon is enough 😁
Im late to the game on this video and channel to be honest... I discovered you can shake your clears and citrus together and then stir your creme de violette very delicately and you retain that ethereal glow within the purple hue thats highly desired. Ive found it also adds a layer of complexity to the flavor profile as well.
You let the shaken one sit and ice melt…while you stirred. I true test would be same time completion! I doubt the shaken one would be “thinner” if you did it correctly ;)
Shake or stir? (Stick around for my color theory lesson 🤓) Cheers to you and your aviation! ✈️
TIME STAMPS
Intro: 0:00
The Booze: 1:11
The Recipe: 2:58
Sips: 5:25
Color Theory: 7:05
🥂
I love a man that gets into his Multi-Tasking. Science AND Art & Cocktails Dos. That is also why Hospital scrubs are green. I adore this Channel. Thanks for being here.
what about shaking all but the violet liqueur and then add it at the end with a gentle little stir?
@@mathieucelary246 thats what i thought too
Hello, in Italy we pronunce Maraskino🇮🇹👋🍸
Thoughts on using empress 1908 gin? would really add to the purple color. I'm not sure how that would work flavor wise.
As a 25 year barman, I build mine by placing the crime de violet in the chilled coupe and pouring the shaken cocktail over it. Maintaining the bright color and saving time.
I just recently discovered this cocktail when the wife and I went out for our anniversary. It was shaken. I know because it was cloudy. Tasted good, good enough that I bought some Creme De Violette for our home bar. I searched for recipes and found this video. I’ve been stirring them at home but I had a similar thought as yours. The weather here has been hot and we’ve been on a Daiquiri kick but I’m going to try your method on the next aviation I make.
That makes sense
Crème*
@@hafidatoubani4712 good grief
That's what I was thinking.
I love Empress gin, lime juice, rosemary simple syrup shaken. Add a sprig of Rosemary 💜
New favorite RUclips channel, you the man Anders!!
The aviation is my favorite cocktail and I will be stirring for brunch this weekend
i love you videos
Why not shake the drink without the Creme de Violet and then stir it in?
You're by far my favourite bartender on RUclips or anywhere else. You just seem really nice, and every recipe of yours I've ever copied is always better than every other recipe I've tried. You just understand flavours and balance well.
Thank you, Josh! It means so much to hear that. Cheers to you and many more good drinks!
Agreed, Josh, and in this difficult time, as we all navigate a pandemic (I'm a psychologist so I have never had such a rush of people to help, with massive anxiety and stress) someone who is clearly very nice, is a treasure to watch, and learn from. Very calming!
@@christinecamley That's great to hear, I think hobbies like having a little home bar and things like that can help keep people busy during these crazy times. I'm sure you are super busy with clientele, but I'm glad there are people like you ready and willing to help.
@@JoshChristiane Hi Josh!! Thanks so much for the kind reply! It means a lot!! Hobbies can make such a big difference in coping in tough times. Being able to follow along, learn, and connect with others, makes things feel more normal - I hate that word - but you know what I mean! I love my work! Be well!! Much care!!
Same - really enjoying going through the entire catalog!
Truth be told, I’ve been stirring my Aviations for a long time precisely for the same reason. In fact, I used to bartend at a bar in FL and I was taught to do it stirred. Clearly the color is far more vivid stirred, but the flavors are more pronounced.
When shaken it’s almost as if everything blends in so well that it’s difficult to distinguish the different types of booze. When stirred one is almost like layers that allow the different types of booze to be tasted.
The Aviation is my favorite cocktail and truth be told I’ve never had a bad one. That being said I do prefer it stirred.
The Aviation is perhaps my all time favorite cocktail. I try to always use Empress 1908 Gin for two reasons. First and foremost, its one of my favorites Gins, so hey why not use it for one of my favorite cocktails? But also, the Empress 1908 Gin has this fantastic violet color. I think this makes up for the color loss when shaking the cocktail and allow you to still aerate the fresh citrus. On occasion, I will also add a dash of St. Germain liqueur so enhance the floral vibes of the Violette and the Empress (which is a very floral gin)
Hey that just sounds like the "Bella Luna" then! Could you please post your measurements here on how much ml you use? Thank you! 🥂
Ya I was thinking of the same, using Empress and some light St Germain to keep the color and add floral complexity!
What’s to stop you from shaking everything but the Creme de Violette and then adding to mixing glass and stirring in the Violette? It’s an extra step but this could be the best of both worlds. 🧐
You bring up a good point. I’d certainly give it a shot. I don’t know how the flavor of the creme de violette would incorporate when added after dilution, but it could be the answer. Maybe splitting up the creme de violette and shaking half while stirring in the other half after dilution. Appreciate the comment!
@@AndersErickson Is there any reason you couldn't just do a dry shake before transferring everything to the mixing glass?
@@stovex0r i think the big problem here is the aeration, not just the dilution. If you add a non aerated creme de Violette to the shaken drink it may be dense enough to sink? Idk, just brainstorming
**Said the voice of common sense!!
@@0cramoi Shake the creme de violette
Anyone else drinking an Aviation while watching this? 😂
Me !
Me
I’m making one!
I have found the best way is to dry shake everything apart from the creme de violet and single strain into a mixing glass containing ice and creme de violet. Then just a matter of stirring. this way it gets aerated, keeps its colour and has no problems with double dilution.
Reallllyy interesting take
I’ve been a bartender for 12 years and just found your channel today. It’s a slow, snowy lunch shift on a Monday and your channel is exactly what I need. You’re great.
“We’re gonna shake and stir at the same time” Ho-ho! Look at mister ‘Walk and Chew Gum’ over here!
More like pat your head and rub your stomach. Bartender skills at 11 on this chap.
Why not do a little of both? You could omit the Violette till after the shake, and pour to your mixing glass, add the Violette, then stir. This may get the color you are looking for as well as round out the citrus.
Came here to say exactly this.
Couldn't you split the difference? Shake the gin, luxardo, and lemon juice, and then add the Violette and stir it in.
I was sent here from a slightly more buttoned up Anders Erickson in his "3 cocktail recipes to try this spring!" video. This looks like a promising channel! ;-)
This is my absolute favorite cocktail. It seems to forge a new 'compound' from the ingredients. I've switched out the gin many ways and it always works and delivers a slightly different, but always agreeable, cocktail. Unfortunately, it's a home brew because I find most bars either don't have the ingredients or don't know how to make it. [I was impressed with Anders' ability to both shake and stir at the same time. That's talent.]
Use empress 1908 from Canada for your gin. It’s purple in hue!
We made this to celebrate England's 2-1 win over Denmark in Euro 2021, just an excuse as I have been looking for one to make this since I bought all the ingredients. Delicious, a great balance between sweet and sour. I used Pennsylvania Blue Coat gin a local gin from Phoenixville PA. I did stir it and love the color. Great drink, will be finding many excuses to make this again.
Love your videos and thanks for explaining the ingredients thoroughly. A lot of guys on RUclips assume that we know exactly what the ingredients are and I end up exiting to google to figure out what they are since im pretty new at making cocktails.
I think the rule of shaking when there is citrus involved is such bullshit. I had a cocktail from a friend of mine “who works at a different bar” with grapefruit and lemon juice,Campari, cognac, amaretto and some angostura, and the depth of flavour and colour you get in the stirred version is is amazing. Yet when shaken the same drink is just a mush of the flavour that’s is almost too easy to drink. You end up losing the sprits in all the air and zest and thus the drink almost has an identity crisis. The stirred version is clearly an aperitif and the bitter/sweetness with the zest works far better together. Don’t follow the “rules” people make up you can make almost anything work.
I like 1.5 gin, .5 luxardo, .25 creme do violette and .75 lemon. Shaken very hard.
Hi Anders! Sorry if I'm not focused on the cocktail but, as an italian guy, i'd like to tell you that the correct pronunciation of "maraschino" is "maraskeeno" and not "marasheeno" 😂 You will forgive me for my english, possibly worse than your italian! 🤭 Anyway, awesome channel, i already stole your recipe for the Prescription Julep and It won't be the last!!
When I do Aviation Cocktails for myself I like to use pineapple juice instead of lemon, it takes the edge of the Gin better imho (but I do stir it)...
Why not shake everything but the Crème de Violette, then add that too and stir?
I was thinking the exact same thought !
I’ve seen you wear this shirt in a few videos and it always looks so sharp! What brand is this?🤔
Great video! I’ve never tried stirring the cocktail. Now i need to try both side by side! Well done! Cheers!!
Thanks, Rob! It was a fun side-by-side taste test!
Made this last night for guests in smoky Tahoe. The perfect drink for the occasion. BTW, I’ve been stocking my cabinet with all the brands you show for various drinks. If they’re not paying you, they should!
It would be a bit tedious but interesting to try shaking all ingredients besides the violet, then stirring it in at the end. Maybe best of both worlds?
There's a gin that uses Butterfly Pea Blossom as one of its botanicals it lends a great indigo/violet hue to really bolster the Crème de Violette in the cocktail. But I'm sure I'm not the only person to have suggested that.
I am very fond of gin, especially the new American styles coming out like Uncle Val's, but when my gin buddies (called The Gin Blossoms) got a bottle of the brand of gin named "Aviation" we all disliked it. We tried it chilled, on the rocks and in G&T and never like a one. Do we think we should have made and aviation with it? Generally I don't buy ingredients that I don't like on their own. P.S. I'd love a video on bartending techniques, from the most basic like stirring and shaking and maybe one on storage, such as what should and should not be refrigerated. Cheers!
Anders you are fantastic, so engaging! I'm glad I came across your channel-- I have a love for drinking cocktails but more recently for learning to make them. You have a new subscriber and hopefully one day a customer at your bar!
My favorite one is served at my husband’s restaurant in Atlanta during the fall/winter…it replaces the maraschino with St. George spiced pear, I believe it is stirred, and it’s served in a lowball glass on a big ice cube. That’s how I make them now!
I've been shaking aviations for a while now (exact same recipe, by coincidence) and have found that bumping up the creme de violette just makes it cloying and syrupy, even if you adjust the maraschino to compensate. Guess I'll try stirring!
Very interesting results, I may stir up an Aviation now
I chose stirred and started with a Luxardo cherry at the bottom in a bsp pool of it’s own syrup and poured the cocktail carefully onto the cherry so as not to disturb the ‘red dawn’ effect. In a flared martini glass this was absolute heaven or highway to the danger zone, depending on your altitude. Thank you Anders, thank you Az. 💜
Anders cool shirt, where did you get it?
Uniqlo! It may have been online 🤔
Love you're channel.
I've done this comparison with these two versions of an Aviation many times at many bars. What I've found is most bar patrons prefer the shaken version. It's more refreshing, less floral and the balance just seems better between all those disparate flavors. The stirred version also
On a personal level I love the grayish purple hue achieved by shaking. Reminds me of foggy autumnal mornings.
there seems to also be a lot of people that associate floral with soap because they use floral smelling soap.
Having tried both I can’t decide cause as a cocktail it works really well shaken. But for personal preference I like the depth you get when the spirits aren’t bruised to fuck. You drink it slower and get to really taste a lot of the drink.
I think you can’t rly decide a winner here. It’s always gonna be down to whatever your favourite is.
Just made this. Had 2. Feeling fantastic
What a great idea for a video (same cocktail shaken vs stirred) and awesome multitasking! 👍
ya know.. if the taste is better shaken, but the color is better stirred... couldn't you just use Empress Gin and shake so you don't lose color?
I'm pretty sure that because of the pea flower, empress turns pink once you add citrus.
The aeration brings the aroma more to the nose and the olfactory aspects change the flavor even though the ingredients agree identical. Nice vid
I had two aviations at two different high-end cocktail bars - both very different. At home I realized I like 1/2 oz of the violette otherwise I get too much maraschino. Fun to play around with builds!
It's always five o clock in your vids, it's my new time for shaking
Anders, love the videos. Not sure where you live, but if you are able to procure some Empress gin, it will enable you to shake the cocktail, and not lose the colour you're looking for. The gin is made in Victoria, BC and contains butterfly pea blossom (among other things) that give it a natural purple colour - and it tastes incredible.
Nice. This is such a good drink. It survived the test of time for a reason.
Cheers!
Agreed! Glad this one stuck around.
I just double up on the creme de violet. I love the flavor of it.
The Aviation is one of my favorite cocktails…I stir ! It’s delicious ! It’s beautiful !
If you use The Bitter Truth Violet Liqueur it will make it it’s intended Sky Blue hue that was probably originally intended by Enslin. In my recipe I only use a barspoon and a half so as not to impart the dreaded hand soap taste to the cocktail. I also do a barspoon of simple syrup to boost up the drink since Luxardo finishes dry. This is my favorite cocktail
Great vid, thanks! So stirred Aviation is basically peaceful cohabitation of different groups in their own ancestral places, and shaken Aviation is the Kalergi Plan. Think I'll go for stirred.
I made this with Monin creme de Violette as its all thats really available in Germany, and though it looks dark in the bottle, you can hardly see any colour change even when stirred... great vid though. I do like the Last Word better!
Hi Anders! We are fairly new to your channel but have already learned so much! Aviation is one of my fiancés favorite drink. When we make it home, it separates for some reason towards the last half of the drink. Any tips on how to avoid this?
Journeyman I think is a MI company!
Thanks for this video, which I ran across about a month after it came out. Not that anyone cares, but my personal preference is to use half the amount of creme de violette and twice the amount of maraschino liqueur (and I also prefer lime juice to lemon juice). The result doesn't look very purple but instead looks like what you see out the window of a plane when flying through clouds. The result also deemphasizes the creme de violette, which is an improvement as far as I'm concerned.
7:00 Miley Cirus has entered the chat: YOU GET THE BESSSTTT OF BOTH WORLDS!
Sorry, i couldn't help myself... I'll see myself out 😂
GREAT learning video, BTW.
This is still my favorite drink you've put out and what got me hooked on the channel. It's also the reason I can drink gin. Thank you again and keep them coming.
Just tried this...again...but built it with Empress Indigo. More floral and way darker purple.
So, here’s the PROBLEM with a “unique” cocktail like the “Aviation” - after you’ve made it, WTF are you supposed to do with the rest of the violet liqueur? 🤔
It’s such a UNIQUE, distinct taste that a little goes a long way.
Aside from the “Aviation,” I can’t name another cocktail that features it.
Then what? 😳
When making an Aviation, I strongly prefer the Giffard creme de violette over the Rothman & Winter creme de violette. Why? Well, they are both excellent products, and both have what I believe to be a "true" violette flavor profile. However, whereas the Giffard product renders an Aviation with a lovely purple-ish blue cocktail, the Rothman product makes an Aviation with a distinctly cloudy blue-ish dark gray color, close to what Anders got with his shaken version in the video. I find this color unappealing for a cocktail. Similarly, the Tempus Fugit liqueur de violette renders an electric pink Aviation -- usually not what a guest is expecting. The Tempus Fugit product is also technically not a "creme," but a liqueur because of its somewhat lower sugar content by volume. That said, the next time I make an Aviation for a guest, I am going to stir it because I like the less cloudy appearance of Anders' stirred version of the drink.
Ok, it’s CRAZY how different they taste side-by-side. I absolutely prefer the stirred one now. This was amazing, thank you for doing this!
I'm glad you tried the side-by-side! It's incredible how different the results are from shaking vs stirring a cocktail. Happy you found it helpful! Cheers!
I got this when I went out one night that had a dash of lavender bitters and it took this cocktail to another level. I'll never make this cocktail without it again.
This is the video that has inspired me to attempt to make more cocktails. So I made this one, and Oh my! This is good. Thank you.
If you can get your hands on a bottle of Empress 1908 gin you could possibly eliminate the crème de violet. Empress 1908 is a beautiful violet/indigo gin that gets it’s Color from butterfly pea blossoms.
Waaaiit, how did you get Journeyman's? A RUclipsr in my area?! Interesting...
I’ve been using the empress 1908 for this cocktail. Your opinion?
I don’t own a public bar and so I’m not gonna buy a big bottle of the violet stuff for 1/4 oz in a drink. Is there a substitute that will fool my friends and wife? Thanks, Tom KC3QAC
So I tried this today with creme yvette deliciuse liquer (violets liquer) , paolo lazzaroni maraschino liquer, Bombay sapphire gin, and ai can’t get that color any suggestions?
My ratio is 1/2 oz lemon, 1/2 oz luxardo, 1/4 crème de violet, 2 oz gin. Am I wrong?
I was kinda bummed how much I disliked Reynolds gin.. still and Bombay kr Hendricks guy.
Love how you did both at the same time and explored the difference. Awesome!
Thank you! Cheers!
Talk about chewing gum while you walk! I was impressed!
Ok, I went to great length to get Creme De Violette, the Bitter Truth version. Added to the Maraschino liquor (I’m using De Kuyper), it’s purple, like yours, but otherwise nice. That isn’t a blue sky, more like a stormy one!
It's an Easter cocktail. If you want to make it very purple either steep your gin in butterfly pea flowers or use Empress 1908 Gin. The blue in the flower and gin turn purple in citric acid.
I've seen recipes for the Aviation with just "cherry liqueur," not specifying maraschino. Which is better?
Hello anders I am a young bartender from Germany and I got an video idea can you explain, what topics, juices and syrups is fitting god for what Spirit, like you commonly using a rich demarara Syrup for whiskey :) greetings
I'm curious what you are doing different when shaking since I use these exact same ingredients (well, except for the brand of gin) and shake mine and they turn out perfectly light purple.
Recently picked up a bottle of Hayman's Old Tom gin. Would that be a good choice for this cocktail or should I look for a London Dry gin?
Dilution question. Is your coupe truly 5.5oz? So in theory you’re mixing until you get about 2.5oz of dilution added to your 3oz of liquor/juice?
hey man love your channel and vids, I see myself going back to cocktails again hahaha been more wine and chamoagnes/spumante/prosecco....
one variation ive found, is shake everything, and then add the violet, you get that hue still, and the citrus has been well shaken....also maybe try empress gin, I love the indigo color of that one, and its so smooth, my favorite gin is monkey 47, though, which adds some more flavorful gin to the indigo empress, and maybe the indigo may help keep the purple color after shaking?
If keeping the colour is what you want use EMPRESS 1908 GIN , it has an indigo hue.
I just don't see the point in shaking every drink with citrus involved. I shake a citrus foward drink, but just because there's some in it? That's silly.
Maybe my taste buds aren't up to muster, but when I make an aviation with those proportions, all I taste is lemon and gin. I use half an ounce of both the creme de violette and maraschino liqueur, and I shake to take the edge off the lemon. The brand of creme de violette matters, too. The only brand available in my area is The Bitter Truth, and that is much more blue than purple, so the cocktail ends up being a translucent sky blue color. Since we're already going for floral notes, I usually add a few drops of orange flower water or a bar spoon of elderflower liqueur for some complexity. I usually serve it in a Nick and Nora glass because it fits, but next time, I'll try a coupe to see if the extra surface area enhances the fragrance.
I just made an aviation slushy with empress indigo gin. It's delicious and very purple :)
I use Tempus Fugit for the creme de violette and Empress Indigo for the gin, and you get a super vibrant pink on the color.
Anyone try shaking the other 3 ingredients then stirring in the creme de violette? Best of both worlds? Haha.
How can you destroy all that beautiful purple? It's unthinkable.
Are they mutually exclusive? Shake the shaken ingredients. Stir in the rest. Voila, shaken and stirred.
How do you feel about a layered Aviation?
We shake everything, but add the Creme de Violet to the glass afterward, sinking it to the bottom.
The "There is citrus in it so you ought to shake it" escapes my logic. I eat lemon raw together with the zest. It is A: more tasty with the zest on. B: Its wasteful to throw away something that has the most vitamins of a plant. Which means by shaking it, you just ruined the drink for me. The correct way of serving an aviation is to ask the customer if he wants it to be intense or mild. And then make it according to his/her specifications. If they ordered the aviation, they will know why you ask.
New to your content but have been enjoying it very much. Sorry if this has been covered already, but is your wall clock perpetually set at 5pm [cause it’s 5 o’clock somewhere, and that somewhere is here]?
Exactly 👍
It’s a little gin heavy for me. I think I’m gonna up the other ingredients about a quarter of an oz. One of my favorite cocktails.
Can't wait to try this. That's an interesting dilemma. What causes the cloudiness and loss of color when the drink is shaken? Is it the aeration that does it, or does the ice melt more when shaken rather than stirred, causing the diluted color and cloudiness? If it's the latter, I imagine dry shaking the lemon juice, gin and maraschino liqueur together before pouring them into a mixing pitcher with the crème de violette and ice for stirring might help. Unfortunately, I don't have the supplies on hand at the moment to test that theory.
noooooo that color wheel is super wrong, the opposite of yellow is blue... and the opposite of Red is Cyan...
I have never had an Aviation, as a pilot, how did I miss it. But we don’t drink and fly. My rule is 24 hrs before a flight just be be on the safe side.
I ordered the Tempus Fugit bottle but it won't have that gorgeous purple color due to the color of the liqueur, still I am looking forward to trying this.
so im a cook and a cocktail noob, but one of my friends who is very big into the cocktail world and history of classic cocktails. he has alway told me that origenally the cocktail was garnished with lemon peel, but has been popularized to be garnished with a brandy cherry.
I like to throw aviation. It aerates the cocktail and it maintains it's purple hue. Also luxardo maraschino really shines when thrown so only barspoon is enough 😁
Im late to the game on this video and channel to be honest... I discovered you can shake your clears and citrus together and then stir your creme de violette very delicately and you retain that ethereal glow within the purple hue thats highly desired. Ive found it also adds a layer of complexity to the flavor profile as well.
You let the shaken one sit and ice melt…while you stirred. I true test would be same time completion! I doubt the shaken one would be “thinner” if you did it correctly ;)