Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

The Aviation


  • Please log in to reply
217 replies to this topic

#181 Hassouni

Hassouni
  • participating member
  • 2,135 posts
  • Location:DC Area/London/Beirut

Posted 01 June 2014 - 10:08 AM

Got a cream whipper?



#182 Kerry Beal

Kerry Beal
  • participating member
  • 9,869 posts
  • Location:Ontario, Canada

Posted 01 June 2014 - 10:17 AM

I do indeed - but still find I get stronger quicker infusions with the ultrasound.  



#183 brinza

brinza
  • participating member
  • 466 posts
  • Location:Pittsburgh

Posted 02 June 2014 - 10:08 AM

Absolutely no luck finding Magellan.  But my grandson won his ballgame 7-2.

I don't know if you are close to the PA border, but there are several stores around Philly that have it in stock.  BTW, I love Magellan, not because of the novelty of its color (though it makes a lovely, eye-catching Martini), but I find it to be a very good tasting gin.


Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

#184 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,609 posts
  • Location:New Jersey USA

Posted 03 June 2014 - 02:50 PM

I now have Magellan on order from the local store.  Possibly it will be in tomorrow.


Edited by JoNorvelleWalker, 03 June 2014 - 02:53 PM.


#185 DerekW

DerekW
  • society donor
  • 265 posts
  • Location:British Columbia, Canada

Posted 07 June 2014 - 12:07 AM

I do indeed - but still find I get stronger quicker infusions with the ultrasound.  

More information on your tools and process please Kerry? I've done my Googling and read around. What worked well or otherwise for you?



#186 Kerry Beal

Kerry Beal
  • participating member
  • 9,869 posts
  • Location:Ontario, Canada

Posted 07 June 2014 - 03:59 AM

Still in progress - I'm just getting over a cold that has not allowed me to taste anything for about a week.  A bit frustrating as we are preparing for a Big Green Egg eggfest today and I'm not sure how my sauces taste.

 

My Ultrasonic cleaner is around 15 litres if I'm not mistaken - it's called a Kendal - bought on e-bay fairly reasonably.   I leave stuff in jars and ultrasound them in the jars in a water filled chamber.  



#187 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,609 posts
  • Location:New Jersey USA

Posted 11 June 2014 - 10:18 PM

My evening was shot down.  Through a tragic failure of logistics I found myself at midnight with a liter of Magellan and but a single lemon.  Alas, I am my own quartermistress and have no one else to blame.

 

However I must say the Magellan is pretty good.  Sampled neat Magellan is easier going down than Bombay dry, even if it is ever so slightly higher proof.  As long as the lemon holds I've been flying with the following:

 

2 oz Magellan

1 oz lemon juice

2 teaspoons maraschino

1 teaspoon liqueur de violettes (Tempus Fugit)

 

 

At this rate the liqueur de violettes should serve for many missions.  But the maraschino level is dropping rapidly.  Not sure about the landing gear.

 

Now, one may ask about the color.  Magellan is blue.  They say the blue color is from iris, though the bottle mentions "certified color".  Interestingly as I read the regulations, in the US added certified color (i.e. FD&C Blue #1 or Blue #2) does not have to be declared on the label for gin.

 

When mixed into an aviation with the liqueur de violettes, the color is a fog bank, pale gray with zero visibility.  Not the result for which I had been hoping.

 

But it could be worse.  At least I got in a couple solid sorties before running out of lemon.


Edited by JoNorvelleWalker, 11 June 2014 - 10:20 PM.

  • Rafa likes this

#188 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,609 posts
  • Location:New Jersey USA

Posted 13 June 2014 - 09:05 PM

Now that lemon is again in good supply I continued with my experiments in aviation.  The first change I made was to double strain the lemon juice.  With the final filter being a fine Japanese tea strainer.  This in impractical.

 

Anyhow the second change was to reduce the lemon juice below the Ensslin ratio.  Then I prepared and contrasted aviations made with Bombay dry and with Magellan:

 

2 oz gin

3/4 oz lemon juice

1/4 oz maraschino

1 teaspoon liqueur de violettes (Tempus Fugit)

 

 

For taste I preferred Magellan, though I must say the Bombay dry version was quite good.  As for color, Bombay dry won hands down, with the beautiful pale dawn sky.  Magellan, a pretty blue in the bottle, makes for a gray and overcast aviation.  This is undoubtedly due to the yellow lemon juice.  Until I can obtain a centrifuge I am stuck.  Sadly, from what I have read Dave Arnold's ager-ager method does not do much for color.  Color is somewhat better in a coupe than in a V glass.

 

Furthermore (after testing yet again) I can affirm Ensslin's ratios are indeed correct.  I cannot improve upon them.

 

 

 

Edit:  Sorry!  Ensslin calls for equal measure of violet and maraschino.  I actually prefer slightly more maraschino.  I was thinking of the ratio of lemon juice to gin.  Many peanuts to go before I sleep.


Edited by JoNorvelleWalker, 13 June 2014 - 09:11 PM.


#189 Hassouni

Hassouni
  • participating member
  • 2,135 posts
  • Location:DC Area/London/Beirut

Posted 14 June 2014 - 08:02 AM

I think a lot of people prefer more Maraschino than Violette. 1 teaspoon of the latter is really quite enough.



#190 Rafa

Rafa
  • participating member
  • 672 posts
  • Location:New York

Posted 14 June 2014 - 02:32 PM

I think many people feel about violette the way Churchill, Hitchcock, et al. felt about vermouth in Martinis.
  • Yojimbo and ChrisTaylor like this

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#191 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,609 posts
  • Location:New Jersey USA

Posted 14 June 2014 - 05:16 PM

I have nothing against a cold, refreshing glass of gin although I'm not sure I'd call it a martini or an aviation.



#192 Adam George

Adam George
  • participating member
  • 496 posts
  • Location:Horsham - UK

Posted 15 June 2014 - 06:24 AM

2.5oz Gin
0.5oz Maraschino
0.5oz Lemon
0.25oz Bitter Truth Violette

Lemon twist, discard.
Sky blue.

I prefer to balance this drink like a nuanced "Martini" than a full blown sour.

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#193 Kerry Beal

Kerry Beal
  • participating member
  • 9,869 posts
  • Location:Ontario, Canada

Posted 15 June 2014 - 08:34 AM

Still in progress - I'm just getting over a cold that has not allowed me to taste anything for about a week.  A bit frustrating as we are preparing for a Big Green Egg eggfest today and I'm not sure how my sauces taste.

 

My Ultrasonic cleaner is around 15 litres if I'm not mistaken - it's called a Kendal - bought on e-bay fairly reasonably.   I leave stuff in jars and ultrasound them in the jars in a water filled chamber.  

Ok - so today the experiment continues.

 

IMG_1279.jpg

 

I realize that I made my tincture with 92% ETOH which should have been with 85 proof.

 

IMG_1277.jpg

 

I did an aqueous extraction of both the chopped pieces of root and the powder after I poured off the alcohol.  

 

IMG_1275.jpg

 

While thinking about colouring - I realize that I have a ready source of the perfect colour growing all around my house right now.  

 

IMG_1276.jpg

 

So a little extract of iris flower should make a perfect colour.  

 

I tasted the Creme de Violette I have in the house now - damn that stuff is bitter and sweet at the same time.  



#194 Hassouni

Hassouni
  • participating member
  • 2,135 posts
  • Location:DC Area/London/Beirut

Posted 15 June 2014 - 08:36 AM

I will be the first to admit my naïveté: how does an ultrasonic cleaner help the infusion in the jar? 



#195 Kerry Beal

Kerry Beal
  • participating member
  • 9,869 posts
  • Location:Ontario, Canada

Posted 15 June 2014 - 10:00 AM

The ultrasonic cleaner disrupts the structure of things - if you put a piece of tinfoil in there - it will be full of tiny little holes when you take it out.  So kind of drags those flavour molecules right out of where they are hiding.  Also works to speed age booze (but don't tell Capm Jimbo or we'll never hear the end of it!)


  • Rafa likes this

#196 Kerry Beal

Kerry Beal
  • participating member
  • 9,869 posts
  • Location:Ontario, Canada

Posted 16 June 2014 - 06:39 AM

So here are the results of my Creme de Violette trial - real stuff on the left, mine on the right.  Mine is not quite the same colour (but it is more purple than it appears in the picture) - will have to try some artificial colour and see if I can match it.  My iris probably aren't quite the right shade of violet.  

 

They taste pretty similar - mine a bit more violet like, theirs a bit more bitter.  

 

IMG_1280.jpg

 

Decided to make a couple of tiny Aviations to see how they compare - never fear I'm not drinking at 9 am!  Tasting however.  So mine gives more violet flavour to the drink (used Adam George's ratios) and of course a different colour.   

 

IMG_1283.jpg

 

Know what - I still don't really like an Aviation.  Will have to figure out some other cocktails to try my potion in that I will like.  


  • DianaB likes this

#197 Adam George

Adam George
  • participating member
  • 496 posts
  • Location:Horsham - UK

Posted 16 June 2014 - 07:44 AM

Amazing colour, Kerry.

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#198 Kerry Beal

Kerry Beal
  • participating member
  • 9,869 posts
  • Location:Ontario, Canada

Posted 16 June 2014 - 08:09 AM

Made a tiny batch with chef rubber gel colours - will mix a cocktail later to see how it's colour shows up.

#199 Kerry Beal

Kerry Beal
  • participating member
  • 9,869 posts
  • Location:Ontario, Canada

Posted 16 June 2014 - 10:27 AM

IMG_1284.jpg

 

Here's the latest colour - a bit dense in the small quantity I made - will dilute it out in the larger quantity and I think it will be almost perfect.  Did cheat a little - this 'cocktail' has creme de violette and lemon - but I replaced the gin and maraschino with water.  



#200 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,609 posts
  • Location:New Jersey USA

Posted 16 June 2014 - 11:05 AM

So here are the results of my Creme de Violette trial - real stuff on the left, mine on the right.  Mine is not quite the same colour (but it is more purple than it appears in the picture) - will have to try some artificial colour and see if I can match it.  My iris probably aren't quite the right shade of violet.  

 

Kerry, your batch appears to be about the same hue as Tempus Fugit.



#201 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,020 posts
  • Location:San Diego, CA

Posted 17 July 2014 - 10:50 AM

A gin-heavy Aviation with St. George dry rye gin, Luxardo maraschino, R&W violet liqueur. I think it might be the best Aviation I've ever had. The violet was just an accent and the different elements highlighted the malty character of the gin beautifully.

 

14671085574_8bf54a5e4a_z.jpg
 


  • Hassouni and Rafa like this

#202 Hassouni

Hassouni
  • participating member
  • 2,135 posts
  • Location:DC Area/London/Beirut

Posted 17 July 2014 - 11:40 AM

What ratio? The color is beautiful



#203 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,020 posts
  • Location:San Diego, CA

Posted 17 July 2014 - 12:44 PM

I used:

 

1 2/3 oz gin
1/3 oz lemon juice
1/3 oz maraschino liqueur
1/6 oz violet liqueur

 

Similar ratio to what Adam had posted upthread.



#204 Hassouni

Hassouni
  • participating member
  • 2,135 posts
  • Location:DC Area/London/Beirut

Posted 17 July 2014 - 01:01 PM

50ml, 10, 10, 5?



#205 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,020 posts
  • Location:San Diego, CA

Posted 17 July 2014 - 02:01 PM

That's right. Much easier in metric!



#206 DianaB

DianaB
  • participating member
  • 49 posts

Posted 27 August 2014 - 01:45 PM

Anyone tried this?

http://aviationgin.com

#207 Adam George

Adam George
  • participating member
  • 496 posts
  • Location:Horsham - UK

Posted 27 August 2014 - 02:29 PM

'salright.

The bottle is cool, too.

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#208 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,020 posts
  • Location:San Diego, CA

Posted 27 August 2014 - 03:13 PM

I have tried it too. Cardamom and lavender notes. Although it's very nice, I did not feel compelled to buy a bottle. Instead, I got the coffee liqueur and the aquavit made by the same company, House Spirits.

 

There is some discussion of this gin in the thread about New Generation Gins.

 

 

 



#209 Craig E

Craig E
  • participating member
  • 40 posts

Posted 27 August 2014 - 04:36 PM

Last week I made a very enjoyable Aviation using Solveig gin (not mentioned in that thread). It has a cool bottle too!



#210 tanstaafl2

tanstaafl2
  • participating member
  • 717 posts
  • Location:Atlanta, GA

Posted 28 August 2014 - 08:03 AM

'salright.

The bottle is cool, too.

 

The new bottle is certainly a step up from the original plain wine bottle style they used to use. I like the gin as a light refreshing summer option that isn't overly juniper dominated.


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2