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The Aviation


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213 replies to this topic

#121 gregbnyc

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Posted 19 November 2007 - 11:42 AM

Does anybody still make the Aviation with applejack? The oldest recipe I could find (1914) lists the recipe as:
3/4 jigger applejack
1/2 jigger lime juice
1 dash absinthe
1 barspoonful of grenadine syrup

I see this recipe in books into the 1930's (sometimes listed at the Aviator).

Is this a different drink?

#122 slkinsey

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Posted 19 November 2007 - 11:51 AM

What recipe is it that you have from 1914? The earliest recipe of which Dave Wondrich is aware (which means, for all intents and purposes, of which all of us are aware) is from Hugio Ensslin's Recipes for Mixing Drinks in 1916. I've never seen an Aviation recipe calling for applejack and absinthe.

Edited by slkinsey, 19 November 2007 - 11:52 AM.

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#123 Splificator

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Posted 19 November 2007 - 12:57 PM

What recipe is it that you have from 1914?  The earliest recipe of which Dave Wondrich is aware (which means, for all intents and purposes, of which all of us are aware) is from Hugio Ensslin's Recipes for Mixing Drinks in 1916.  I've never seen an Aviation recipe calling for applejack and absinthe.

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That would be from Jacques Straub's Drinks; it's clearly a different tipple. Aviation was new at the time, and it should come as no surprise that it spawned more than one cocktail with which to toast it (this may go some distance towards explaining the high attrition rate among early aviators).
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#124 kvltrede

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Posted 14 December 2007 - 04:32 PM

My Aviation is 2 oz beefeater or Tanq, 3/4 oz lemon, 1/2 oz luxardo, 1/4 oz simple (1 to 1).  I like to thow a few dashes of orange bitters to make a Casino.

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Toby, unless I'm asking for a professional secret, how are you making Aviations at the Violet Hour now that you have the R & W Creme de Violette? I had my first true blue Aviation at your place a couple weeks ago and was amazed at how the Violette made one of my favorite cocktails even better. Unfortunately, we weren't seated at the bar so I didn't get a witness its construction or hit up the barkeep for the details.

Thanks!

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#125 Nathan

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Posted 14 December 2007 - 04:46 PM

anything more than a generous dash of violette makes the drink too sweet.

based on Toby's recipe above, maybe he's just replacing the .25 simple with .25 violette?

#126 Alchemist

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Posted 14 December 2007 - 05:05 PM

I just rinse the glass with the R&W. I guess it comes out to about a 16th of an oz. Any more and it is like licking a french whores neck, in a bad way.



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#127 Splificator

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Posted 14 December 2007 - 06:12 PM

There's a bad way?
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There are, according to recent statistics, 147 female bartenders in the United States. In the United Kingdom the barmaid is a feature of the wayside inn, and is a young woman of intelligence and rare sagacity. --The Syracuse Standard, 1895

#128 Alchemist

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Posted 14 December 2007 - 06:50 PM

I'm sorry I wasn't clear. I ment a cheap french whore, using an overabundance of inexpensive eau du tiolette, instead of an expensive french whore dabbing a bit of subtle perfume behind perfect ears.



A DUSTY SHAKER LEADS TO A THIRSTY LIFE

#129 Splificator

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Posted 14 December 2007 - 08:23 PM

My question stands.
aka David Wondrich

There are, according to recent statistics, 147 female bartenders in the United States. In the United Kingdom the barmaid is a feature of the wayside inn, and is a young woman of intelligence and rare sagacity. --The Syracuse Standard, 1895

#130 Alchemist

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Posted 14 December 2007 - 08:46 PM

The only bad way would be inexpertly.



A DUSTY SHAKER LEADS TO A THIRSTY LIFE

#131 WoBuJiDao

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Posted 15 December 2007 - 07:28 AM

I believe the only three producers of Maraschino are Luxardo, Maraska, and Stock.


Bols also makes a Maraschino Liqueur - it's the only one available where I live. To me it tastes like a sweet floral soap, but I still very much enjoy Aviations which make use of it. I can't compare it to Luxardo (I'll pick up a bottle next time I'm in the US) but I imagine it's only vaguely similar.

#132 Splificator

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Posted 15 December 2007 - 04:24 PM

The only bad way would be inexpertly.

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Sir, you speak the language of my tribe.
aka David Wondrich

There are, according to recent statistics, 147 female bartenders in the United States. In the United Kingdom the barmaid is a feature of the wayside inn, and is a young woman of intelligence and rare sagacity. --The Syracuse Standard, 1895

#133 Amarantha

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Posted 31 December 2007 - 08:33 PM

I recently had my first Aviation, at the Bayswater Brasserie. It was lighter and more refreshing than I'd expected. It mostly tasted lemony, but since it wasn't blue I'm assuming they used some form of maraschino rather than the Violette.

I may just have to get some maraschino of my own...
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#134 johnder

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Posted 01 January 2008 - 08:54 AM

I recently had my first Aviation, at the Bayswater Brasserie.  It was lighter and more refreshing than I'd expected.  It mostly tasted lemony, but since it wasn't blue I'm assuming they used some form of maraschino rather than the Violette.

I may just have to get some maraschino of my own...

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A aviation with violette shouldn't be blue, the violette is in such a small amount that it should give the drink a slight pearlescent to it.

john
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#135 slkinsey

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Posted 01 January 2008 - 09:27 AM

I think the level of the blueness depends on which violette is used.
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#136 lostmyshape

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Posted 03 January 2008 - 12:26 PM

The only bad way would be inexpertly.

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Sir, you speak the language of my tribe.

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you guys are my heroes... haven't laughed so hard...

when you use the violette, do you leave out the maraschino?

crap... i can special order the R&W creme de violette from a PA liquor store, but looks like the min order is 3. anyone in the pittsburgh area want to split an order?

#137 Snowy is dead

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Posted 05 January 2008 - 12:06 AM

I was reading a friend's copy of decembers Imbibe magazine the other day and noted that it had several websites for ordering creme de violette. Don't have the magazine, but maybe the article is online.

#138 Friend of the Farmer

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Posted 05 January 2008 - 06:19 AM

I was reading a friend's copy of decembers Imbibe magazine the other day and noted that it had several websites for ordering creme de violette.  Don't have the magazine, but maybe the article is online.

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Regarding the amount of Maraschino, others have noted that it depends on the type used. I'll use 1/4 to 1/2oz of Maraska, but just a teaspoon of Luxardo, the latter can quickly take over a cocktail. Got my Maraska in California from Bev Warehouse in LA - and they also mail order.

The Alpenz website lists a few retail stores that mail order most anywhere. I also just saw the Violette at Morrrell Wine last week, and they've been good with delivering 'relief supplies' into two control states I've been stuck working.

#139 Mayur

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Posted 05 January 2008 - 05:12 PM

you guys are my heroes... haven't laughed so hard...

when you use the violette, do you leave out the maraschino?

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Typically, I'm used to seeing an aviation with the usual drink proportions (2 oz. gin, 1/2 oz. lemon juice, about a teaspoon of maraschino) and then a barspoon of violette floated on top. But yeah, it's typically in addition to, rather than replacing, the maraschino.
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#140 Nathan

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Posted 07 January 2008 - 09:42 AM

the maraschino is essential...proportions used vary widely.

#141 plk

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Posted 18 January 2008 - 08:28 PM

I tried these proportions in an aviation, and ugh. Too much violette. Way too perfumey.

2oz Gin
1/2oz Lemon Juice
2tsp. Maraschino
1tsp. Creme De Violette

I tried to fix it with more gin and lemon juice, but I still feel like I'm at the opera and breathing in three different kinds of heavily-applied perfume. I'd suggest 1/4 or 1/8 teaspoon instead.

#142 Alchemist

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Posted 19 January 2008 - 11:01 AM

Maybe with these proportions the drink name changes to A Parisian Bordello.



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#143 plk

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Posted 20 January 2008 - 12:10 AM

Hehe, Parisian Bordello, indeed. I could see the description now: "a popular though ultimately undrinkable cocktail, the Parisian Bordello will infuse your lungs with the scent of a dozen Can-can dancers."

So I made it again tonight for our cocktail party, and two drops is perfect for one Aviation. When I was mixing three at once, I used 1/4 teaspoon (for a recipe that tripled all the other ingredients), and that was right at the limit of what I would say is acceptable. You could definitely smell it and taste it, but it didn't stick in your throat like the aftermath of a clove cigarette.

I have to say, for anyone interested in buying this brand of Creme de Violette, go in with a friend or two and divide up the bottle, because IMO the bottle size is much too big for home use. One bottle is far more than I can imagine using in my lifetime, and I really like this drink.

Edited by plk, 20 January 2008 - 12:49 AM.


#144 MaxK

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Posted 22 January 2008 - 03:32 PM

PLK, which brand of Maraschino are you using? Perhaps the "funk" of Luxardo keeps the violette from overpowering. I haven't had a chance to try mixing with Maraska yet, so I can't really compare.

My usual preparation is:

2 oz Gin
3/4 oz lemon juice
2 tsp Maraschino (Luxardo)
1 scant tsp Creme de Violette

While the Creme de Violette is definitely present, it's not overwhelming. Perhaps the extra lemon juice cuts through?



Hehe, Parisian Bordello, indeed. I could see the description now: "a popular though ultimately undrinkable cocktail, the Parisian Bordello will infuse your lungs with the scent of a dozen Can-can dancers."

So I made it again tonight for our cocktail party, and two drops is perfect for one Aviation. When I was mixing three at once, I used 1/4 teaspoon (for a recipe that tripled all the other ingredients), and that was right at the limit of what I would say is acceptable. You could definitely smell it and taste it, but it didn't stick in your throat like the aftermath of a clove cigarette.

I have to say, for anyone interested in buying this brand of Creme de Violette, go in with a friend or two and divide up the bottle, because IMO the bottle size is much too big for home use. One bottle is far more than I can imagine using in my lifetime, and I really like this drink.

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#145 Friend of the Farmer

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Posted 22 January 2008 - 04:00 PM

Luxardo funk/intensity can be a factor, but could also be the gin selection, and I'd suspect the latter.

I've used more CdV in my proportions (somewhere upthread) as I typically prepare the Aviation with either Aviation Gin (making a botanical garden drink), Reisetbauer Blue (though now out), Bluecoat or often Beefeater. To my palate these have stonger botanical notes that (if I get it right) harmonize with the CdV floral. With Plymouth, which I otherwise adore, the CdV and Maraschino stand out too much, and Bombay/Sapphire ruins it as it does too many a drink.

That said, much of my last CdV bottle went into Arsenic & Old Lace/Attention/Atty variations as we're testing some of the new absinthes and revisiting the pastis. Suppose that deserves its own thread...

#146 plk

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Posted 22 January 2008 - 06:30 PM

I'm using the Maraska "Original" Maraschino and Tanqueray Rangpur gin.

#147 slkinsey

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Posted 22 January 2008 - 06:36 PM

Well, there's your trouble right there. Maraska doesn't have the same funky intensity as Luxardo. More to the point, Rangpur is a an unusual citrus-forward/juniper-in-the-back gin that I wouldn't think works well for an all-around mixing gin as regular Tanqueray does.
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#148 plk

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Posted 22 January 2008 - 06:47 PM

Ah, well I can certainly get a different gin, but I'm stuck with the maraschino since it's a new bottle.

#149 slkinsey

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Posted 22 January 2008 - 07:50 PM

Maraska is a good maraschino, but it's a bit mild compared to Luxardo. This explains why the CdV was taking over the drink.
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#150 Lan4Dawg

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Posted 10 April 2008 - 03:50 PM

I had to go and find this thread since I finally found a source for Cr de Violette. I could not remember if there was a receipt given for the Aviation w/ CdV and luckily (!) my question was answered.
For the good news (at least here in Georgia): Quality Distributors now carries R&W products including their Creme de Violette. Quality also handles Marie Brizzard products and they have assured me that they are going to be more aggressive w/ the MB than the last distributor. Savannah Distributors now has Luxardo products and that should make Maraschino liqueur--as well as the other items they carry--much more available.
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