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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)

Shake. strain, up.


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.

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4 stars
Average rating
4 stars
(100 ratings)

From the Knowledge Vault

In Memoriam: Sasha Petraske (1973-2015)

August 21, 2015. I'm sure most of you have heard of the untimely death today of Sasha Petraske, founder of Milk and Honey in the Lower East Side and eventually London, The Varnish in Los Angeles, Dutch Kills on Long Island, and a few other important bars around the world.

Though I never got to meet the man, or even, I’m ashamed to say, drink in one of his bars, I feel a great deal of sadness at his passing. Sasha was one of the earliest adopters of modern craft cocktails in this country, and we all owe him a debt. He advocated for so many things that drinkers around the world take for granted: good ice, attention to detail, measuring pours, and professional demeanor as a standard for bartenders.

When Milk and Honey opened, no one else was doing what he did. The entrance was hidden to the public. He did no advertising. There was a code of conduct, mainly for gentlemen. He enforced the dictates of polite society and a time long gone by on a crowd of people more used to Alabama Slammers as the pinnacle of the drinking experience - yes, Dale DeGroff has a contemporary recipe in The Craft of the Cocktail.

Here’s a great video  with a short interview and a drink – the Bee’s Knees.

Sasha was just married a few months ago to Georgette Moger. He had moved to Hudson, New York to work as a consultant. If you’re out tonight, or feel like a cocktail at home, please join me in raising a glass to Sasha Petraske.

Zachary Pearson, Editor

Recent Additions

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Recent Discussion

  • Re Tin Can Telephone, 2 days ago yarm commented:

    I believe we were using Regan's Orange Bitters back then at that bar, but I didn't record that in my blog so I didn't put it there. Also, most craft bars in Boston in 2013 were using Regan's especially with the ease in ordering them from the same distributor that sold us Peychaud's and whiskey.

    Also, I uploaded the recipe because Shawn loves it so much (I think I invented it and served it to 2 or 3 guests at most).

  • Re Tin Can Telephone, 2 days 5 hours ago Shawn C commented:

    This is a fun one to try because the end result is somewhat unexpected, at least to me, and the drink is a pleasant sip. The Laird's apple flavor is hidden or transformed, but a moderate chocolate note emerges, even when using Cinzano sweet vermouth (vs. Cocchi Vermouth di Torino which often produces a chocolate flavor). I can't say I have noticed chocolate in Benedictine before, but some describe a caramel or fudge flavor in tasting notes for Benedictine, so there is some similarity/basis for it. I used Salers which is dry and provides the purest/simplest gentian expression in the cocktail. Since the orange bitters were not specified, I used the Death & Co. equal parts Fee's/Regan's/Angostura mix to cover all the bases.

  • Re The Federal Buffalo Stamp, 3 days ago yarm commented:

    Via online flashcards: -- Rocks glass
    4 pieces ginger
    0.75oz lemon juice
    0.75oz maple
    2oz bourbon
    -- Candied Ginger

    Also the name is "Has Mahmood"

  • Re A Roman Holiday in Kentucky, 6 days ago bkemp1984 commented:

    Me likey.....though I did use rye, Gran Classico, and Chinchón, a Spanish anisette.

  • Re Lady Sniper, 6 days ago Artur B commented:

    Interesting at first but weird bitterness in long finish.