Interest in club culture also leads to interest in drinks served at parties. Professional bartenders appeared on the expanses of the country, who can make any of hundreds of cocktails without peeping into the recipe book. Esthetes appeared in the drinks, knowing well what should be included in them, and determining the accuracy of prescribing compliance to taste. Aviation has not passed by the attention of both categories of specialists - a cocktail with a festive appearance, delicate taste and exquisite aroma. Fans of such drinks must have tried it and agree with a similar opinion.
Aviation: A Cocktail with History
The composition celebrated its centenary five years ago. It was first served to clients by Hugo Enslin in 1911; he described the preparation and indicated the ratio of ingredients five years later in a collection of cocktail recipes.
However, in 1930, the Aviation cocktail underwent changes: due to the fact that violet liquor was on the list of scarce goods, it was deleted from the list of components in the new recipe, authored by Harry Craddock. At the same time, the drink lost a huge part of its charm: the sky-blue color, for which it received a name, and the harmony of taste - the cocktail became sour.
In the fortieth year, another bartender Patrick Duffy returned the liquor to the composition, but this did not correct the situation, since it was still impossible to get Crème de Violette. So until 2007, when its release began again, a real Aviation cocktail was unrealistic to try.
By the way, in its original form, it is included in the list of drinks of the International Barmen Association (IBA).
Recipe and preparation
When it comes to the Aviation cocktail, there are two types of recipe: modern and correct. The violet liqueur with the romantic name Crème de Violette is still difficult to buy even in the States and advanced Europe. But for persistent lucky ones, we will first give the development of Hugo Enslin:
- Two parts of a good gin.
- One part of freshly squeezed juice of liqueur and liqueur "Maraschino".
- Half dose of the desired Crème de Violette.
- Cocktail cherry or lemon twist for decoration.
However, the modern Aviation cocktail is more accessible for execution. The recipe in this case will look like this:
- Gin (again quality) - 3 \ 5 of the total.
- "Maraschino" - one part.
- Lemon juice is one part.
The preparation is the same in both cases: ice is poured into pieces in a shaker, drinks are poured, citrus is squeezed. The cocktail is shaken, with a strain, poured into a glass and decorated.
In some cases, people try to make an Aviation cocktail, replacing gin with vodka. In our opinion, this is a mockery of the recipe, and the output is anything but what Hugo Enslin intended at the time.
Component Collections
If you are so lucky that you managed to get Crème de Violette, not only Aviation cocktail is available to you. The composition of its components allows you to prepare other drinks - with slight changes in the recipe.
- The Luna cocktail is prepared in the same way as Aviation, only Maraschino is put out of brackets.
- “Moonlight” has a similar composition, however, “Marskino” is changing to orange “Cointreau”.
- “Cream Yvette” exactly repeats the composition of “Aviation”, but is complemented by spices.
Have a nice evening with tempting drinks!