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A Spontaneous Libation for your Consideration

Aviation Cocktail

Posted by Dan. Created by Hugo Ensslin, Hotel Wallick, New York, NY.
2 oz Gin (London Dry)
1 oz Lemon juice
2 ds Maraschino Liqueur
2 ds Crème de Violette
Instructions

Shake. strain, up.

Notes

Ensslin's recipe is 2 parts London Dry gin, 1 part lemon juice, 2 dashes each Maraschino and Creme de Violette, with no garnish. Ted Haigh, in Vintage Spirits and Forgotten Cocktails has this as 2 1/2 oz gin, 3/4 oz lemon juice, and 2 or 3 dashes of Maraschino - it omits the creme de violette, which is a transcription error from Ensslin to the Savoy Cocktail Book. This can be made more floral with more violette and sweeter by reducing the lemon juice.

Curator rating
4 stars
Average rating
4 stars
(106 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

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Recent Discussion

  • Re Sister Mary, 2 hours ago Brooks.todd@gm… commented:

    Increased tequila to 1.5 oz and reduced St. G to 1/5 oz for better balance.

  • Re Clown Car, 2 days ago drinkingandthinking commented:

    You are a madman Mr. Yarm... ★★★★★

  • Re 1919, 2 days ago bza commented:

    It's absolutely the 7 year.

  • Re South Park Sling, 2 days ago drinkingandthinking commented:

    Tastes wonderful, but I sure would like to get mine to look like that picture... my color was amber from pineapple - not much red in the ingredients...

  • Re 1919, 6 days ago Shawn C commented:

    Presumably the 7yr as that is the only one I have ever come across. It is the basic Old Monk. Unless stated otherwise in a recipe, assume this is the one.