This is a play on the 150+ year old Sazerac, and while first made with brandy, rye stepped in after a late 1800s phylloxera disease killed a French grape crop. This variant splits the base, and uses crème de banane for a surprising twist.
After a freezing evening of astronomy, I thought “Fire in the Orchard” this would fit the bill. Created at No 9. Park in Boston, the fire comes from Del Maguey single-village origin mezcal, while apple brandy and pear liqueur supply the fruit. Lemon and agave give balance to the mezcal’s smoke.
Indeed not the simplest tiki classic (pictured with ingredients at left); this is one of a handful of tiki classics with its namesake glassware. I haven’t picked up any Fogg Cutter mugs yet (we don’t have room for much more glassware!), but it sure is lovely.
Add a half handful of crushed ice, shaking until ice is mostly dissolved, then strain into a tiki mug over fresh crushed ice, then fill with fresh crushed ice.
So here’s #ryanreynolds Aviation Gin in an Aviation cocktail. Love the herbal notes from the Rothman & Winter Creme de Violette balanced by the tart lemon and sweetness via Luxardo maraschino liqueur. Way too easy to drink. Tragically this lovely crystal glass gave its life shortly after these pics. This is essentially the classic recipe, but I added the bitters for some additional botanical notes.
At my friend Susie Fellman’s suggestion, I’ll have to try substituting St-Germain Elderflower liqueur (referred to in the industry as ‘bartender’s ketchup’) in place of the simple syrup. #aviationgin #luxardo #rothmanandwinter #bittercube #stgermain #cremedeviolette
Aviation
Time:
5 minutes
Difficulty:
Simple
Ingredients
2 oz Plymouth Gin
¼ oz Creme de Violette
1 tsp Maraschino Liqueur
0.75 oz Fresh Lemon Juice
0.50 oz Simple Syrup (1:1)
2 Drops Bittercube Bolivar Bitters
1 Cherry (as garnish)
Directions
Add all ingredients to shaker, add ice then immediately shake for around 15 seconds.
