I make Aviations every week for a small group of board gamers, now known as the "Aviation Club". Everyone's favorite recipe: 2 ozs gin (Aviation gin works perfectly), 1/2 oz fresh lemon juice, 1/2 oz Maraschino liqueur, 1/4 oz Creme de Violette, shaken. When adding the Luxardo cherry, I don't wash off the syrup, just swirl it into the drink for sweetness without adding sugar. Love the vid!
@@tucopacifico ironically “Spirit Island” is my favorite board game of all time, so I have to bring spirits to the island in the form of cocktails of course
It never occurred to me to try an Aviation without the Violette - as I've been reluctant to buy a bottle of the Creme de Violette because of the low usage. But now I'll definitely try the Harry Craddock version, it is great to learn something from your videos once again. Also, love the subtle blue touches on the outfit to compensate for not having a super blue cocktail, per se. :)
It may just be good marketing but I prefer using Aviation Gin in an Aviation. The higher ABV and more subtle juniper flavour gives more room for the maraschino and violette. Totally agree with adding the sugar syrup.
Water Lily is now our favorite as well, but beware the type of viollette can make a big difference in taste (e.g. Rothman and Winter Crème de Violette vs tempus fugit liqueur de violette don't us Creme Yvette)
Hell yeah! Been waiting for this for months and months! Whenever I run a trial shift for a bartender I always ask them make an aviation! If someone can balance this drink, then they truly understand balance
My spouse was a brand manager at Jell-O many years ago. She suggested introducing blue Jell-O to the existing lineup. After several rejections by her manager that “people just don’t like blue”, she commissioned a focus group to confirm or reject, the conventional wisdom. The kids loved it. Blue Jell-O became the top selling flavor. Personally, I think Star Wars (when Luke had blue milk with his Aunt and Uncle) made people want blue drink/food.
The Aviation definitely has a checkered, Love It-Hate It reputation. While the haters Really Do Hate this drink, I Love it. I will admit, I've found myself very hardcore believing the Only way to mix this drink is to stir it. You have convinced me to try it both stirred and shaken. Then let the tastebuds fall where they may.
I definitely agree with your verdict. There are so many gin sours, and while I love Maraschino I don't think it is really enough to set this one apart. The creme de violette adds such an unusual color and flavor, it really makes that drink into something different and special.
I find the violet and maraschino sweet enough on their own, so I think I'd make mine without the extra syrup. However, the lemon juice is where I've got some hot, spicy takes! To me, lemon has -such- a tendency to overwhelm other flavors, that I often find myself knocking it back by like a third or sometimes even a half.
That’s definitely another option, someone else suggested that too! I still like it to be really citrusy and fresh, but dialling it back obviously let’s the delicate floral notes come through more.
We love to garnish our (blue) aviations with a little paper airplane on the side of the glass. It's a nightmare to make when they're flying out of the bar but it looks so stylish!
Thank you for an inspiring history lesson. And I belong to those who hate violet flavour (soapy - exactly!). I don't know what the parma product is, but when I grew up there was some sort of candy pills/tablets which had violet flavour. I just couldn't eat them. We'll see if I'll take the step and do this drink ... 🤔😨 I still appreciate your video, spot on as always.👍
We've been coating the inside of the glass with the maraschino liqueur and then letting it sit in the freezer for a bit. We also put sugar on half the rim of the glass to give the person drinking it a little more control on the sweetness at a personal level. Tried both stirred and shaken and prefer the stirred by a fairly large margin.
One of the most stunning cocktails by taste as well as appearance. The creme de violette used will make or break this drink. I had to order Briottet from three countries away, but worth every cent.
If you want the version without crème de violette, but you still want that lovely colour I recommend Empress 1908 gin. It's from Victoria, BC, and they make it with butterfly pea blossoms to give it a dark jewel-like shade of indigo that shifts and brightens when you add acidity. If you use it for your Aviation you'll end up with a shade between a pink, and a light purple depending on how generous you are with the lemon juice. (I was pretty heavy with the lemon the first time round just to see what kind of shade it would shift to.) Do colour changing drinks taste better? Try it yourself, and find out!
This is my absolute favorite cocktail!!! The Bitter truths Violet liqueur will give you the accurate clear blue sky hue Hugo was going for. I always wondered what El Bart Gun tastes like, it’s in Hugo’s bartenders manual. I only use 2 barspoons of violet and Beefeater in mine. So glad you got to this one
Funny memories of a blue drink...several of us took a friend to dinner and drinks for her birthday...She was laughing and enjoying blue drinks. Her boyfriend was trying to control her good time and we decided to fix him. While the next blue drinks were on the way, we found the Helium tank the bar used for balloons...yep, We all got our lungs full of Helium and went back to the table, instead of happy birthday, we surrounded the boyfriend and sang "Feelings, nothing more than feelings..." to him, in those chipmunk high helium voices. well, he got up, left...our friend laughed and reached for her next blue drink and a good time was had by us all, without the grumpy boyfriend. So now he knows.
A standard in this house. Though the recipe proportions get tweaked fairly heavily depending on the specific gin in use. I've lost my cheat sheet covering which proportions we like with which gin. Looking forward to figuring it out all over again.
Love the Aviation with creme de violette and its a goto for testing new gins. REally love the pink/purple colour when using a pea flower infused gin. Like you I tend to dial the violete back to avoid the soapy taste. I think I will try you tip about using a bit of syrup next time, will use a gomme syrup to try to add a silkier mouth feel. Great information as always! Thank you.
I had a bit of a hard time getting a bottle of Creme de violette a while back. When I finally did , I wasn't that impressed with the Aviation . I'll give you added sugar a go . Nice video , many thanks!
Yes, blue is my favorite color, they do, cuddos to Superman, a lot of blue in his costume, yeah, sugar is good!!! Like the little aroma, really like the 2 drink comparison, blue, blue, blue, yes, I like blue, love your opinions, coming from your experience and knowledge of all things bar and booze, Damn Good Opinions!!! Great video Ms Cara!!!
I think the balance is off because there’s a bit too much lemon juice overpowering the 2 liquors (hence the need for 5ml sugar syrup in your recipe). Also, when you shake this drink the delicate flavour of 5 ml violet and some of the sweetness is lost, at least for me. I would alter your recipe just a tiny bit: - 50 ml Tanquaray gin - 15 ml lemon juice - 10 ml maraschino - 5 ml violet Stirred, not shaken, garnished with cherry but without the lemon twist. Although I agree that it’s necessary to add 5 ml sugar to the shaken version.
All the cocktails I have made I have never had the chance to make the aviation which is super sad to me but this is great will give me the inspiration I need to make this beauty!
Another great video! Definitely one of my favorites and usual go-to drinks. Started without the violette, and thought it was good but not great. Now I use the Bitter Truth violet and it really gives it something to take it to the next level. I also find a dash of lemon bitters helps. Once, before I found the real thing I tried making it with Baits Parfait Amour. It was terrible- soapy and artificial, really undrinkable. I always use a lemon twist with a bit of flame, but I’ll have to try the cherry garnish. Hard to describe the Luxardo flavor. My wife thinks it has almost a smokiness, although that doesn’t quite explain it. Really enjoying a lot of the recent videos!
My personal Aviation is a little diferent, i´m a huge fan of floral flavors so i found this really delicius 2 ozs of Hendricks Midsummer Gin , 1/2 lemon juice, 1/2 Marraschinno, 1/4 Creme de Violette, 5ml of Amarena Cherry Syrup I found that i liked the color when is stirred instead of shaked and before serving i have Absinth in a spray bottle so I spray the inside of the glass 1 time. Sorry my bad English and greetings from Mexico.
Might try adding sugar to my next one, though I guess depends on the CdV you use as some are sweeter than others (I have Briottet). If you love the floral flavour, a Water Lily is a 1:1:1:1 riff on this, I'm unconvinced though!
Briottet is fantastic for Aviations; I only find you're always tempted to use too much because it's so pale compared to others. Best recipe IMO is Simon Difford's and upping the Violette just a tiny bit (might be just me).
I dunno if it's the blue or the Baccarat coupe I serve mine in that makes it taste better but the Aviation is in my top 5. This is the cocktail that turned me from a gin hater to a gin lover. I had to cut the lemon juice WAY down to 7.39 ml (.25oz) 59.15 (2 oz) gin, and 14.79 ml (.50 oz) Marachino and Creme de Violette. Early on following the full recipe, it tasted like alcoholic lemon juice to me so I adjusted it to my taste and love it.
You should try Gaz Regans fav Takumis World Class Aviation. 1 1/2 oz Tanquerey 10, 1/2 oz Gifford Maraschino, 1/2 oz Lemon juice, and a barspoon of Marie Brizzards Parfait Amoure. I think Steve the Bartender already covered it but give it a shot you won’t be let down
I prefer to do the violette version, but I just don’t love the Aviation. I’ll try the sugar trick. I like the Water Lily riff much more though. I’ve even riffed it myself: Using Steve’s recipe, but subbing Blue Curaçao for the Cointreau. Using Rothman & Winter violette, the interaction makes the drink DARK blue like the ocean. Serve it on a large square rock, upended in a tapered rocks glass. Garnish with a Luxardo cut almost in half and broken open. Voila! “The Titanic”
always have wanted to like the Aviation but has always seemed unbalanced when I make one, played with ratios but for some reason never occurred to me to add a little sugar, can’t wait to try it again ... thanks for for doing what you do!
Jealous now. I was in the good OG eatery at Valentine’s. They had creme de violette in a specialty drink on the menu, so I asked for an Aviation...they couldn’t do it. Probably a deficit of maraschino. The martini I ended up with was lovely, but lacked that soupçon of romance...and blue.
I just set up a fun home bar and was so excited to try this cocktail it was the first one I made. I used aviation gin, luxardo, and Rothman & Winter creme De Violette (+fresh lemon juice) and my twist was using very lightly vanilla infused simple syrup. (Cherry garnish) and I loved it so much 💗 Thanks for your take on these!
Did you grow up in with one of those Aunts that when they came to visit the only sweets they had to give you were Parma Violets?and then after dinner you realised they never really worked at the job they were meant to do but still had to sit next to them anyway like I did?
Hello again, thanks for your recommendation under my last comment , I have to say I can’t wait for my non-alcoholic spirits (Rum, Whisky and Vermouth) to arrive
I just made this for the first time (drinking it right now). It tastes sort of like an artificially flavored powdered lemonade (like "Country Time"). It's not bad, but you're right about it having a soapy taste (which to me screams artificial flavor, even though I know it's all natural). I'll be honest, I used a slightly different balance of the ingredients than the proportions you list - because I just went from the first recipe I found online. I'll keep experimenting with different recipes, to see if I can find one optimal for me, but like I say - it's pretty good - even with the artificial/soapy hint. But I bought a 750ml bottle of creme de violet, so I've got lots of chances to get it just right. I'm an aerospace engineer and private pilot myself, so this should be in my cocktail repetoire.
I love the violette flavor so much that I actually up it a bit compared to the other ingredients. Other than that I was pleasantly surprised by how similar our recipes were. 45 ml gin 7.5 ml maraschino 7.5 ml violette 20 ml lemon juice 1 generous dash of sugar syrup
i ve been watching many of your videos and evertyhing looks delicious and you make me thirsthy all the time!!! so I ve just opened a bottle of wine but now its very difficult to understand hahah im italian and my english is very rusty. anyway i ll keep watching! :) cheers
Not related to the recipe or what she about the drinks themselves but... How well does her outfit match the profile and appearance of the drink?! Love these videos, great content!
I would personally disagree with washing the maraschino syrup off the cherries. I find this is a wonderful way to sweeten the drink while keeping with the drink's intended flavour profile, because that syrup complements the maraschino liqueur perfectly (better than simple syrup does). Just place the cherry and a small amount (about 2 ml) of the syrup in the bottom of your coupe glass BEFORE you pour your shaken cocktail. Try to avoid pouring the cocktail directly onto the cherry which will disturb the syrup. The maraschino syrup is very dense and will mostly just stay at the bottom of the glass, but as you sip your drink it will slowly incorporate itself into the cocktail more and more. The last gulp with the cherry gives an extra sweet finish to a drink that, as you said, can be fairly dry.
Totally fair enough, I don’t like the last syrupy swallow haha but that’s the great thing about cocktails - everyone can tweak them to their own tastes!
Forget adding the 1/6 of simple and just bump the Violette to 1/3 and be done with it... I do 1/3 of both the Violette and the Maraschino and it works wonderfully... Great video... (Also the only time you would need to add some Sugar is if you are using the Tempus Fugit that you mentioned as that is not a 'Creme'... So you need to add the extra sugar...)
Thanks pal, glad you like the video! I don’t like upping the violette as it gets too floral and soapy which is why I do the sugar for a little sugar without extra flavour 😊
Interesting, again never seen in any bar I have gone. Definitely not a pilot drink, 24 years of flying, never seen it in the bars. There were alot of bars too.
For me Creme de Violet is the main actress, supported by gin (how about collins Gin instead of syrup?) and Maraschino. I. Do. Not. Like Blue Curacao, so .... are there some other blue drinks????
Have you thought of substituting sloe hin for part of the gin? I'm not sure if the plumb flavor would work, but it would add some sweetness and a little more purple color as well.
Really a cocktail to order at the bar (at least the first time trying it), creme de violette is not something that will be used that much to warrant buying it imho. (unless you have unlimited storage).
Thank you for making this video! I like to pass the lemon juice through a coffee filter before adding it to the shaker. I feel that it gives the Aviation a more rounded mouth feel. Thoughts about this?
I bought a bottle of creme de violette to try this drink about a year ago. I used a popular recipe from the Internet, and the first thing I decided was that the creme de violette overpowered the drink, and not in a good way. But I had this lifetime supply of creme de violette (i.e., one 750 ml bottle) and decided to experiment. On successive nights (to keep a fresh palate), I kept making the drink with less and less creme de violette until I came to the following recipe for a Nick and Nora sized cocktail: 40 ml gin (Aviation Gin in this case), 10 ml maraschino, 2.5 ml creme de violette, and 10 ml lime juice (not lemon, which is too sour for me in this drink, and the use of lime makes sugar syrup unnecessary). This version doesn't have a violet color but instead looks like the inside of a cloud outside an airplane window. In this version, the creme de violette is just a whisper at the back of the palate, and that beats tasting like a mouthful of grandma's fancy violet-scented soaps. Later, when I saw Ensslin's original recipe, I realized that I had come close to duplicating it. Apparently, people were over using creme de violette -- perhaps because, like me, they were concerned their first bottle would be more than a lifetime supply. So I can't blame Hugo Ensslin for Aviations that taste bad because they have too much creme de violette. As for Harry Craddock, he probably thought that an Aviation made with too much creme de violette is worse than one with none at all. And creme de violette may have been seen as expensive for an ingredient that most customers won't taste after their first drink.
Doubtful that the cherry represents a bomb, as the drink's creation pre-dates the US's entry into WWI. It is, however, very similar to how the pilot's head would appear in an open-cockpit airplane of the day.
I think it really depends on the person- I had this aviation at a classics+tiki bar and I loved the violet flavour, but all my friend got was soapy floral. Obviously it still requires balance, butI feel like if you don't like the flavour of violet you shouldn't be drinking aviations lol.
My thought was that the violet color was linked to the color of aviation fuel - av gas -- a high octane pure fuel. A cocktail that packs a punch - not unlike a French 75.
It in my opinion The Aviation is not balanced at all unless a little simple syrup is used. I find if you add a full bar spoon you can use an equal amount of Creme de Violet and if it’s sweet enough the drink won’t taste like soap!
I’ve had two bartenders make the Aviation per this video but they don’t get the blue tint. Kind of a grey/green tint. Is this like Breaking Bad? Must be near 100% pure to turn blue? :) What do you think the issue is? BTW… Thank you. I really enjoy your channels or both the cocktail recipes and the spirits knowledge and selection. Cheers!!!
Absolutely! Absinthe and pastis are good for introducing in small quantities, check out the Corpse Reviver no 2 and Sazerac: ruclips.net/video/5EYOEb8mbsw/видео.html ruclips.net/video/YF-5cj3tmHE/видео.html
For those who prefer without the Violet but like the color, try with Empress gin!
I make Aviations every week for a small group of board gamers, now known as the "Aviation Club".
Everyone's favorite recipe:
2 ozs gin (Aviation gin works perfectly), 1/2 oz fresh lemon juice, 1/2 oz Maraschino liqueur, 1/4 oz Creme de Violette, shaken.
When adding the Luxardo cherry, I don't wash off the syrup, just swirl it into the drink for sweetness without adding sugar.
Love the vid!
Board games and cocktails are the way to go
@@Iamwrongbut indeed
@@tucopacifico ironically “Spirit Island” is my favorite board game of all time, so I have to bring spirits to the island in the form of cocktails of course
The Aviation is what got me interested in cocktails.
Finally tried it today at a respectable bar near me. Definitely a good cocktail
I could listen to you talk about drink history and cocktails all day, love the channel!!
I am in the 'stirred' boat for this one, just to maintain the clarity, colour, and botanical integrity.
"bruising" gin doesn't really do anything other than make it cloudy.
It never occurred to me to try an Aviation without the Violette - as I've been reluctant to buy a bottle of the Creme de Violette because of the low usage. But now I'll definitely try the Harry Craddock version, it is great to learn something from your videos once again. Also, love the subtle blue touches on the outfit to compensate for not having a super blue cocktail, per se. :)
Fashun dahling 😉
It may just be good marketing but I prefer using Aviation Gin in an Aviation. The higher ABV and more subtle juniper flavour gives more room for the maraschino and violette. Totally agree with adding the sugar syrup.
Water Lily is a great derivative of this drink - similar recipe, with orange liqueur rather than maraschino
I was literally just about to say this. Regarding Cocktails is my favorite resource right now. 👍
Have to try that!
Water Lily is now our favorite as well, but beware the type of viollette can make a big difference in taste (e.g. Rothman and Winter Crème de Violette vs tempus fugit liqueur de violette don't us Creme Yvette)
Hell yeah! Been waiting for this for months and months! Whenever I run a trial shift for a bartender I always ask them make an aviation! If someone can balance this drink, then they truly understand balance
Great test.
My spouse was a brand manager at Jell-O many years ago. She suggested introducing blue Jell-O to the existing lineup. After several rejections by her manager that “people just don’t like blue”, she commissioned a focus group to confirm or reject, the conventional wisdom. The kids loved it. Blue Jell-O became the top selling flavor. Personally, I think Star Wars (when Luke had blue milk with his Aunt and Uncle) made people want blue drink/food.
💙
I absolutely love violet so I cannot imagine making an Aviation without it.
You're an excellent teacher!
Oh, yes she is!!!
The Aviation definitely has a checkered, Love It-Hate It reputation. While the haters Really Do Hate this drink, I Love it. I will admit, I've found myself very hardcore believing the Only way to mix this drink is to stir it. You have convinced me to try it both stirred and shaken. Then let the tastebuds fall where they may.
Let me know how you get on!
I think Cara has cracked it dropping a bit of sweetness in
I definitely agree with your verdict. There are so many gin sours, and while I love Maraschino I don't think it is really enough to set this one apart. The creme de violette adds such an unusual color and flavor, it really makes that drink into something different and special.
A very good point.
One of my all time favourites!
I find the violet and maraschino sweet enough on their own, so I think I'd make mine without the extra syrup. However, the lemon juice is where I've got some hot, spicy takes! To me, lemon has -such- a tendency to overwhelm other flavors, that I often find myself knocking it back by like a third or sometimes even a half.
That’s definitely another option, someone else suggested that too! I still like it to be really citrusy and fresh, but dialling it back obviously let’s the delicate floral notes come through more.
Agreed
What a well reasoned and thought out approach. Thank you
Some more great cocktail history
I put simple syrup in mine too. A must.
We love to garnish our (blue) aviations with a little paper airplane on the side of the glass. It's a nightmare to make when they're flying out of the bar but it looks so stylish!
Thank you for an inspiring history lesson. And I belong to those who hate violet flavour (soapy - exactly!). I don't know what the parma product is, but when I grew up there was some sort of candy pills/tablets which had violet flavour. I just couldn't eat them. We'll see if I'll take the step and do this drink ... 🤔😨
I still appreciate your video, spot on as always.👍
Yup those are the ones!
We've been coating the inside of the glass with the maraschino liqueur and then letting it sit in the freezer for a bit. We also put sugar on half the rim of the glass to give the person drinking it a little more control on the sweetness at a personal level. Tried both stirred and shaken and prefer the stirred by a fairly large margin.
HOOOOOORAY!
Thanks Cara and co!
I know what I'm doing next weekend.
One of the most stunning cocktails by taste as well as appearance. The creme de violette used will make or break this drink. I had to order Briottet from three countries away, but worth every cent.
If you want the version without crème de violette, but you still want that lovely colour I recommend Empress 1908 gin. It's from Victoria, BC, and they make it with butterfly pea blossoms to give it a dark jewel-like shade of indigo that shifts and brightens when you add acidity. If you use it for your Aviation you'll end up with a shade between a pink, and a light purple depending on how generous you are with the lemon juice. (I was pretty heavy with the lemon the first time round just to see what kind of shade it would shift to.) Do colour changing drinks taste better? Try it yourself, and find out!
I just can't imagine Violette having much taste. I'd try your version of. Thank you Cara 😉
This is my absolute favorite cocktail!!! The Bitter truths Violet liqueur will give you the accurate clear blue sky hue Hugo was going for. I always wondered what El Bart Gun tastes like, it’s in Hugo’s bartenders manual. I only use 2 barspoons of violet and Beefeater in mine. So glad you got to this one
Funny memories of a blue drink...several of us took a friend to dinner and drinks for her birthday...She was laughing and enjoying blue drinks. Her boyfriend was trying to control her good time and we decided to fix him. While the next blue drinks were on the way, we found the Helium tank the bar used for balloons...yep, We all got our lungs full of Helium and went back to the table, instead of happy birthday, we surrounded the boyfriend and sang "Feelings, nothing more than feelings..." to him, in those chipmunk high helium voices. well, he got up, left...our friend laughed and reached for her next blue drink and a good time was had by us all, without the grumpy boyfriend. So now he knows.
A standard in this house. Though the recipe proportions get tweaked fairly heavily depending on the specific gin in use. I've lost my cheat sheet covering which proportions we like with which gin. Looking forward to figuring it out all over again.
Love the Aviation with creme de violette and its a goto for testing new gins. REally love the pink/purple colour when using a pea flower infused gin. Like you I tend to dial the violete back to avoid the soapy taste. I think I will try you tip about using a bit of syrup next time, will use a gomme syrup to try to add a silkier mouth feel. Great information as always! Thank you.
Outstanding! Way to go blue!
I had a bit of a hard time getting a bottle of Creme de violette a while back. When I finally did , I wasn't that impressed with the Aviation . I'll give you added sugar a go . Nice video , many thanks!
Yes, blue is my favorite color, they do, cuddos to Superman, a lot of blue in his costume, yeah, sugar is good!!! Like the little aroma, really like the 2 drink comparison, blue, blue, blue, yes, I like blue, love your opinions, coming from your experience and knowledge of all things bar and booze, Damn Good Opinions!!! Great video Ms Cara!!!
I bought some Mr. Black because of this channel and I LOVE it! But, I need more recipes that use it! Maybe some more Mr. Black? Thanks!
Haha we had to give everyone a break from Mr Black content but we’ll get back on it at some point I’m sure!
Any recipe using coffee liqueur, you love Mr Black, just adjust the amount for your own taste, cheers, Tim!!!
Try using empress Gin, comes built in blue. Fav here
I have really enjoy the Aviation. I have all the ingredients on my shelf. Cheers!
I think the balance is off because there’s a bit too much lemon juice overpowering the 2 liquors (hence the need for 5ml sugar syrup in your recipe). Also, when you shake this drink the delicate flavour of 5 ml violet and some of the sweetness is lost, at least for me.
I would alter your recipe just a tiny bit:
- 50 ml Tanquaray gin
- 15 ml lemon juice
- 10 ml maraschino
- 5 ml violet
Stirred, not shaken, garnished with cherry but without the lemon twist. Although I agree that it’s necessary to add 5 ml sugar to the shaken version.
Interesting, I think I’d miss the spritzy texture from shaking but I’ll give it a go!
Way to go David, love seeing people adjust recipes to make it their own, I will try yours too, Cheers!!!
All the cocktails I have made I have never had the chance to make the aviation which is super sad to me but this is great will give me the inspiration I need to make this beauty!
Another great video! Definitely one of my favorites and usual go-to drinks. Started without the violette, and thought it was good but not great. Now I use the Bitter Truth violet and it really gives it something to take it to the next level. I also find a dash of lemon bitters helps. Once, before I found the real thing I tried making it with Baits Parfait Amour. It was terrible- soapy and artificial, really undrinkable. I always use a lemon twist with a bit of flame, but I’ll have to try the cherry garnish. Hard to describe the Luxardo flavor. My wife thinks it has almost a smokiness, although that doesn’t quite explain it. Really enjoying a lot of the recent videos!
When you have time, check out her older videos, have learned a lot from her, Great videos!!!
It’s Blurple... great channel 🍸
My personal Aviation is a little diferent, i´m a huge fan of floral flavors so i found this really delicius
2 ozs of Hendricks Midsummer Gin , 1/2 lemon juice, 1/2 Marraschinno, 1/4 Creme de Violette, 5ml of Amarena Cherry Syrup
I found that i liked the color when is stirred instead of shaked and before serving i have Absinth in a spray bottle so I spray the inside of the glass 1 time.
Sorry my bad English and greetings from Mexico.
Might try adding sugar to my next one, though I guess depends on the CdV you use as some are sweeter than others (I have Briottet).
If you love the floral flavour, a Water Lily is a 1:1:1:1 riff on this, I'm unconvinced though!
Briottet is fantastic for Aviations; I only find you're always tempted to use too much because it's so pale compared to others. Best recipe IMO is Simon Difford's and upping the Violette just a tiny bit (might be just me).
I dunno if it's the blue or the Baccarat coupe I serve mine in that makes it taste better but the Aviation is in my top 5. This is the cocktail that turned me from a gin hater to a gin lover. I had to cut the lemon juice WAY down to 7.39 ml (.25oz) 59.15 (2 oz) gin, and 14.79 ml (.50 oz) Marachino and Creme de Violette. Early on following the full recipe, it tasted like alcoholic lemon juice to me so I adjusted it to my taste and love it.
Oh yes, c-dude, you get it, cheers!!!
@@little_billy Cheers, mate! It's a great cocktail, isn't it?! The colour enticed me, the flavour profile hooked me.
Thanks Cara. Love the video. Let’s all have an Aviation / purple :-)
Parmaviolet...such a scot5ish thing! 😂👍🏴
You should try Gaz Regans fav Takumis World Class Aviation. 1 1/2 oz Tanquerey 10, 1/2 oz Gifford Maraschino, 1/2 oz Lemon juice, and a barspoon of Marie Brizzards Parfait Amoure. I think Steve the Bartender already covered it but give it a shot you won’t be let down
I prefer to do the violette version, but I just don’t love the Aviation. I’ll try the sugar trick.
I like the Water Lily riff much more though. I’ve even riffed it myself: Using Steve’s recipe, but subbing Blue Curaçao for the Cointreau. Using Rothman & Winter violette, the interaction makes the drink DARK blue like the ocean.
Serve it on a large square rock, upended in a tapered rocks glass. Garnish with a Luxardo cut almost in half and broken open. Voila! “The Titanic”
always have wanted to like the Aviation but has always seemed unbalanced when I make one, played with ratios but for some reason never occurred to me to add a little sugar, can’t wait to try it again ... thanks for for doing what you do!
Hope it helps Doug!
Got a kick out of see this I just made it last Thursday for the first time. It was pretty good.
Jealous now. I was in the good OG eatery at Valentine’s. They had creme de violette in a specialty drink on the menu, so I asked for an Aviation...they couldn’t do it. Probably a deficit of maraschino. The martini I ended up with was lovely, but lacked that soupçon of romance...and blue.
Romance and Blue is a good cocktail name actually...
I just set up a fun home bar and was so excited to try this cocktail it was the first one I made. I used aviation gin, luxardo, and Rothman & Winter creme De Violette (+fresh lemon juice) and my twist was using very lightly vanilla infused simple syrup. (Cherry garnish) and I loved it so much 💗 Thanks for your take on these!
Sounds delish!
I think Maraschino is everything....but not tasting like cherry :D
nope - and now i want a Hemingway Daiquiri
@@chickrepelant I do aswell. however i never managed to properly recreate it how I once drank it in a bar.
If you stir it, instead of shake, the color comes out better (less grey)
Did you grow up in with one of those Aunts that when they came to visit the only sweets they had to give you were Parma Violets?and then after dinner you realised they never really worked at the job they were meant to do but still had to sit next to them anyway like I did?
😂
Oops, I think you said Harry Esslin when finishing up the violet one… but really fantastic video, I learned a lot! Can't wait to make this someday :)
That Aviation is crying out for some American Aviation gin. No, I'm kidding. It still looks really tasty.
Hello again, thanks for your recommendation under my last comment , I have to say I can’t wait for my non-alcoholic spirits (Rum, Whisky and Vermouth) to arrive
Yes, Rum!!!! Sorry
I just made this for the first time (drinking it right now). It tastes sort of like an artificially flavored powdered lemonade (like "Country Time"). It's not bad, but you're right about it having a soapy taste (which to me screams artificial flavor, even though I know it's all natural). I'll be honest, I used a slightly different balance of the ingredients than the proportions you list - because I just went from the first recipe I found online. I'll keep experimenting with different recipes, to see if I can find one optimal for me, but like I say - it's pretty good - even with the artificial/soapy hint. But I bought a 750ml bottle of creme de violet, so I've got lots of chances to get it just right. I'm an aerospace engineer and private pilot myself, so this should be in my cocktail repetoire.
It definitely should!
I love the violette flavor so much that I actually up it a bit compared to the other ingredients. Other than that I was pleasantly surprised by how similar our recipes were.
45 ml gin
7.5 ml maraschino
7.5 ml violette
20 ml lemon juice
1 generous dash of sugar syrup
That’s the thing, when we’re the one drinking it then always tweak to your own palate!
Using Creme Yvette instead of Creme d'Violette produces a really balanced and super tasty version of this one. Maybe for your next iteration of it ;)
i ve been watching many of your videos and evertyhing looks delicious and you make me thirsthy all the time!!!
so I ve just opened a bottle of wine but now its very difficult to understand hahah im italian and my english is very rusty. anyway i ll keep watching! :) cheers
Not related to the recipe or what she about the drinks themselves but... How well does her outfit match the profile and appearance of the drink?! Love these videos, great content!
I would personally disagree with washing the maraschino syrup off the cherries. I find this is a wonderful way to sweeten the drink while keeping with the drink's intended flavour profile, because that syrup complements the maraschino liqueur perfectly (better than simple syrup does). Just place the cherry and a small amount (about 2 ml) of the syrup in the bottom of your coupe glass BEFORE you pour your shaken cocktail. Try to avoid pouring the cocktail directly onto the cherry which will disturb the syrup. The maraschino syrup is very dense and will mostly just stay at the bottom of the glass, but as you sip your drink it will slowly incorporate itself into the cocktail more and more. The last gulp with the cherry gives an extra sweet finish to a drink that, as you said, can be fairly dry.
Totally fair enough, I don’t like the last syrupy swallow haha but that’s the great thing about cocktails - everyone can tweak them to their own tastes!
I like your version with less Creme de Violette which can overpower the rest of the drink. Good job!
Oh yeah, almost forgot, the addition of a little simple syrup really makes the drink sing.
Forget adding the 1/6 of simple and just bump the Violette to 1/3 and be done with it... I do 1/3 of both the Violette and the Maraschino and it works wonderfully... Great video... (Also the only time you would need to add some Sugar is if you are using the Tempus Fugit that you mentioned as that is not a 'Creme'... So you need to add the extra sugar...)
Thanks pal, glad you like the video! I don’t like upping the violette as it gets too floral and soapy which is why I do the sugar for a little sugar without extra flavour 😊
Interesting, again never seen in any bar I have gone. Definitely not a pilot drink, 24 years of flying, never seen it in the bars. There were alot of bars too.
For me Creme de Violet is the main actress, supported by gin (how about collins Gin instead of syrup?) and Maraschino. I. Do. Not. Like Blue Curacao, so .... are there some other blue drinks????
empress gin
Have you thought of substituting sloe hin for part of the gin? I'm not sure if the plumb flavor would work, but it would add some sweetness and a little more purple color as well.
It could definitely be a fun sub for a sweeter style drink 😊
Really a cocktail to order at the bar (at least the first time trying it), creme de violette is not something that will be used that much to warrant buying it imho. (unless you have unlimited storage).
These look amazing. Are there any other popular blue cocktails?
Corpse Reviver No Blue 😉 you can substitute in blue Curacao for regular in a lot of drinks!
@@BehindtheBar There is also the Yale cocktail - basically an aviation with Creme de Violette with dry vermouth substituting for lemon juice
Ryan Reynolds is crying right now
Haha he’ll get over it.
Thank you for making this video! I like to pass the lemon juice through a coffee filter before adding it to the shaker. I feel that it gives the Aviation a more rounded mouth feel. Thoughts about this?
We always strain the lemon juice on the bar but that’s more of a longevity thing and making sure it doesn’t get stuck in the speed pourer!
I bought a bottle of creme de violette to try this drink about a year ago. I used a popular recipe from the Internet, and the first thing I decided was that the creme de violette overpowered the drink, and not in a good way. But I had this lifetime supply of creme de violette (i.e., one 750 ml bottle) and decided to experiment. On successive nights (to keep a fresh palate), I kept making the drink with less and less creme de violette until I came to the following recipe for a Nick and Nora sized cocktail: 40 ml gin (Aviation Gin in this case), 10 ml maraschino, 2.5 ml creme de violette, and 10 ml lime juice (not lemon, which is too sour for me in this drink, and the use of lime makes sugar syrup unnecessary). This version doesn't have a violet color but instead looks like the inside of a cloud outside an airplane window. In this version, the creme de violette is just a whisper at the back of the palate, and that beats tasting like a mouthful of grandma's fancy violet-scented soaps.
Later, when I saw Ensslin's original recipe, I realized that I had come close to duplicating it. Apparently, people were over using creme de violette -- perhaps because, like me, they were concerned their first bottle would be more than a lifetime supply. So I can't blame Hugo Ensslin for Aviations that taste bad because they have too much creme de violette.
As for Harry Craddock, he probably thought that an Aviation made with too much creme de violette is worse than one with none at all. And creme de violette may have been seen as expensive for an ingredient that most customers won't taste after their first drink.
You hear about the Aviation. You buy creme de violette. Then you wonder "what the hell do I do with this bottle now?"
True tbh. Always something I end up running out of in the bar cause you never expect to get through the bottle...
Make more aviations, A C, cheers!!! And drink one for me
Our bar uses an atomizer on the glass, for adding Creme de Violette.
I 100% like the purple-drink. Is the cherry supposed to look like a bomb?
Doubtful that the cherry represents a bomb, as the drink's creation pre-dates the US's entry into WWI. It is, however, very similar to how the pilot's head would appear in an open-cockpit airplane of the day.
where does the casino cocktail fall into this? you know more than me (also a cocktail tender), im simply curious. thanks for your awesome videos!
Pretty similar except for the orange bitters really!
@@BehindtheBar was alwayscurious if they had a similar origin. never looked it up
Plymouth is a stratosphere gin
Infuse some BPF into the gin, and you get that sunset sky hue... 😜
I think it really depends on the person- I had this aviation at a classics+tiki bar and I loved the violet flavour, but all my friend got was soapy floral. Obviously it still requires balance, butI feel like if you don't like the flavour of violet you shouldn't be drinking aviations lol.
it's association with floral soaps that ruins it for people.
My thought was that the violet color was linked to the color of aviation fuel - av gas -- a high octane pure fuel. A cocktail that packs a punch - not unlike a French 75.
Your the best bartender
It in my opinion The Aviation is not balanced at all unless a little simple syrup is used. I find if you add a full bar spoon you can use an equal amount of Creme de Violet and if it’s sweet enough the drink won’t taste like soap!
Absolutely agree, a little sugar is key!
So a buddy made one for me where he subbed St. Germaine for the creme de violette.
Yum! Perfect floral alternative.
If you stir the original recipe rather than shake, it'll maintain more of its blueish color.
How about 5ml of Lechee Syruo insted of regular sugar?
Give it a go!
I definitely prefer the one with creme de violet
Adding sugar? Why not just use Old Tom Gin as God and Harry Craddock intended?
I can’t speak for God but Harry Craddock called for dry gin haha! But definitely an option 😊
I’ve had two bartenders make the Aviation per this video but they don’t get the blue tint. Kind of a grey/green tint. Is this like Breaking Bad? Must be near 100% pure to turn blue? :) What do you think the issue is? BTW… Thank you. I really enjoy your channels or both the cocktail recipes and the spirits knowledge and selection. Cheers!!!
Haha! It could just be the brand of violette they’re using, or the quantities. Do they taste ok? If so, doesn’t matter too much haha!
@@BehindtheBar I’ll give it a try at home. Thanks.
I wonder if monin violette syrup can substitute the crème de violette.
(Since I don't know the taste of the original violette liqueur)
I would say so! Just take it really easy cause it’s a more powerful flavour 😊
@@BehindtheBar One thing is Clear. The taste of Aviation is
Propolis(honey medicine) note , and chewable vitamin after taste.
Are there actually any drinks with liquirice in it, or a hint of that flavour??
Ouzo, Pastis, Absinthe, Arak...
Club Car, Sazerac, Toronto, Hanky Panky ...
Absolutely! Absinthe and pastis are good for introducing in small quantities, check out the Corpse Reviver no 2 and Sazerac:
ruclips.net/video/5EYOEb8mbsw/видео.html
ruclips.net/video/YF-5cj3tmHE/видео.html
Wait a radioactive second. WHAT?
?
Maraschino, pronounced MARR-a-SKEE-noh. Now you know ;)
So beauty girl
Why does she look like she's being tickled every 3 seconds?
Nice video, but learn how to say „maraschino“. You are mispronouncing it. Are you bartender??