Can the Aviation be saved? | How to Drink
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- เผยแพร่เมื่อ 19 ส.ค. 2021
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Aviation:
In shaker
.75 oz. or 22 ml. Lemon Juice
.5 oz. or 15 ml. Maraschino Liqueur
.25 oz. or 8 ml. Creme De Violet (Giffords)
2 oz. or 60 ml. London Dry Gin (Tanqueray)
Add ice and shake
Garnish with Cherry at bottom of glass
Strain into glass
Aviation Variation 1:
Same spec as above with an added bar spoon or two of simple syrup
Field Landing
(Aviation Variation 2):
.75 oz. or 22 ml. Lemon Juice
.5 oz. or 15 ml. Maraschino Liqueur
.25 oz. or 8 ml. Creme De Violet (Giffords)
1 bar spoon of Simple Syrup
.25 oz. or 8 ml. Yellow Chartreuse
2 oz. or 60 ml. Gin (Monkey 47 Dry Gin)
Add ice and shake
Garnish with Cherry at bottom of glass
Strain into glass
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Aviation: • Aviation | How to Drink
Aviation Revisited: • Aviation Revisited | H...
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Created by: Greg - แนวปฏิบัติและการใช้ชีวิต
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I had never even heard of creme de violete??? Before this video. It sounds lovely. I wish that site were able to ship to Michigan. I would buy several bottles.
If you've never watched your videos with subtitles, you should have a look....."if your not to into the flavour of 'crime too violent'"
Recently discovered you videos and really enjoying them.
Thanks
Ya know...I don't mind the commercials when the guy himself writes and directs the thing. Makin' the cha ching. Nothin' wrong with 'dat.
Here's one for you to try that I came up with years ago when I was bartending, it's a riff on the aviation that I called the Twickenham Belle.
1½oz London dry gin
½oz St. Germain
¼oz Cointreau
½oz lemon juice
2 dashes lavender bitters (I used Scrappy's)
Shake and strain into chilled coupe.
Dont know if it makes it a different drink but
3/4 oz creme de violet
2 oz vodka (not a fan of gin)
1/4 oz simple syrup
3/4 - 1 ounce lemon juice
shaken
garnish with lemon peel and cinnamon
strained into a coup
Greg: I don't believe in waste.
Also Greg: spills liqour in slow mo for a living
I refused to give a thumbs up to this 'cause it was at 69 likes.
I am (emotionally) a child ...
Now's your oppertunity, it's back down to 68
It’s not waste, it’s just flavour for the beavers when the bar top gets thrown out.
I just posted the same thing, saw yours, deleted mine and upvoted yours...
He licks it up between shots
"I used to shoot five videos a day, how did I do that?"
by being drunk as fuck on camera. Go back and watch some of those early episodes. Things were wild.
It was a whole different show back then.
There was a time when men were sophisticated, mature and intelligent. This is a fine example of our present downturn. The inability to convey a thought without dropping an F speaks volumes.
@@321southtube who's to say a man can't be all you said, and vulgar when there's no need not to be? Grammatically correct and contextually apt usage of "curse" words is actually a potential indicator of high intelligence. additionally, there's a time and place for everything, and you're not the judge of those "when's" and "where's"🤷♂️
@@321southtube you are on a youtube video, commenting on a thread about a man getting absolutely sauced on camera while trying to make a mixology video. . . sophisticated, mature, and intelligent arent things you should expect in this regard.
And i can think of much better examples of our present downturn than vulgarity in the written word.
@@321southtube if this show were a real tavern I’d slide you down bar, you nerd.
Lol not gonna lie I miss the ones when he did 5 in a day, those 4th and 5th episodes were gold because he was so apple sauced
LOL Greg is not as young as he use too be
@@tspooner01 tell that to a functional alcoholic
@@tspooner01 Spoken like someone who doesn't get drunk every day for years.
@@tspooner01 interesting theory but deeply incorrect
The truth is he still records these in mass, but he can now hold his liquor better.
"I used to do 5 a day, I don't know how I did that." You were sloshed by the third one, Greg.
I started making the Aviation using Rothman's Creme de Violette, but since it has become available I'm a real fan of using Creme Yvette. (It does make the drink pink, rather than blue.) Yvette is violet-based, but also includes berries, honey, orange peel, and vanilla. This adds more complexity, and a little more sweetness.
I bet replacing the marachino with st germain would work nicely
The best aviation I've ever had actually used a combination of violette and yvette, I've yet to experiment with it myself but it acheived the correct color for an aviation while still getting those lovely berry sweet notes from the yvette, the drink was super tasty. In the best way possible, it had jolly rancher vibes, while maintaining complexity
Then it’s not an aviation anymore.
@@MrPaperTigerr its a riff on the aviation
@@MrPaperTigerr it is possible to build off of an excellent cocktail. Getting stuck on this idea of every cocktail can't be changed is creating it's own issues.
"if I point my mind"
I"m just imaging Greg has a mind palace for booze and he moves around like an acolyte of Dionysus
What an amazing comment
A college friend of mine back in the mid 2000s liked these. His solution to the lack of sweetness was to add a splash (He never measured anything) of concord grape juice to the mix along with a dash of the violette. It preserved the color while adding, in his words, "A sort of wine-note that I like."
Just a thought.
A variation that has been picking up steam in NYC at the bigger name cocktail bars has been a sort of hybrid between an aviation and a water lily, keeping the original aviation spec (roughly) but adding triple sec to balance some of the tartness. PDT and Dead Rabbit come to mind that serve this version by default.
Doubke Chicken Please has also found an alternative way to mute the tartness: clarified milk. This version, while incredibly smooth, does somewhat mute the flavors a bit. That said, the result is absolutely fucking poundable, like you could chug that shit, it's unreal.
I also had a phenomenal version that used Empirical spirit's Symphony 6 instead of gin as the base spirit, and added a splash of Dolin Blanc at Drink in Boston.
I don't know if the "soap" flavor of violet is a cilantro like genetic thing, but I suspect it's more likely a strong association instead. Flavor biases are heavily association based, after all. Many western culture people associate violet scent with hand soaps due to violet scented (especially liquid) soaps being common, so that flavor becomes "soap like."
For me personally, same goes for the flavor of fresh ginger--for some reason I associate it with hand soap or body wash, so it always reminds me of soap when I taste it. For years I thought it was similar to cilantro genetic thing, but then I forced myself to analyze it and realized the flavor _itself_ is fine and not soapy at all, but the mental association is too strong, so I think of liquid soap when I taste it.
Similarly, I have some friends from India who absolutely can't stand jasmine tea, because jasmine is a decorative flower they use in some scented basins... That tea consequently tastes off, as if someone's been using left over basin water. Like accidentally spilling your potpourri into a drink.
Ah like people from Europe when they try root beer. Wintergreen is used in cleaners there.
I do often wonder if in a couple generations we're gonna get a similar abandonment of vanilla, because of how often it shows up in hand lotions and candles. Like, there's gonna be kids who have no memory of flower water toiletries at all, but for whom a vanilla latte smells like gramma's bathroom, right?
2050: vanilla is dead, long live rosewater!
@@jessielefey I can see that happening for the few people that somehow never encounter vanilla in foods. It is quite ubiquitous though... Although there may be cultures where it isn't as common? I wonder if for them it already tastes like a hand cream or something :D ...like eating shea butter or something :P
I think, in general, that association works if you at first encounter a scent as exclusively a non-food item (like ginger for me, violet for a lot of people in general, etc.).
@@jessielefey Yet another reason to push back against all these hygiene products that are given fruity or spice scents! I don't want my shampoo to smell like a desert and I don't want my food to develop an association with bathroom smells!!
One word - fabuloso. I used this to clean our shower once, undiluted. Now lavender doesn't just taste like soap, it smells like soap too. I literally don't enjoy lavender at all anymore.
Any chance we can get you to do an episode with Max Miller from Tasting History on his new show Drinking History? I feel like we'd get some cool background on some fun drinks with ya'll
he mentioned on stream that he has spoken with max miller about a possible collab
In Rochester NY we have a local distillery that makes a Lilac Gin and it makes for an absolutely fantastic aviation with the rest of the specs the same (in my opinion at least)
That's exactly what I used when I made them last month. :) Next I want to pick up the Lockhouse Sakura Gin we have here in Buffalo NY and see how that works.
Rochester gang
I've run into Lavender Gin. That plus a touch of simple syrup would really knock this drink out of the park for my wife (if she wasn't growing a tiny human).
I'm close by. What's the distillery?
@@lateral1385 Black Button
This was the drink that originally got me into cocktails and I'm so happy this episode came out
same! this and the Ramos Gin Fizz.
@@paulinedavis8372 Your arms must be like steel cables.
Me too.
same!
@@HeyItsMrE Its only a sometimes drink! Though I just got back from Nola and missed my opportunity to have one!
Greg we all remember what five episodes a day looked like. Like a lot of fun.
The Aviation is one of my absolute favorite cocktails of all times. To balance the acidic taste, instead of adding sugar I usually reduce the lemon juice to half on ounce.
I use Empress 1908 gin and meyer lemons. The drink is super purple instead of pink-ish (YMMV depending on your CdV) and the lemons are sweeter and lend to the juniper flavor better.
I use empress a lot, it really isn't that great of a gin but by golly it looks amazing
@@The56CREW I love the flavor of Empress, but I'm very into tea. Can't say I'm enough of an expert in what makes a gin quality to comment on that, but I love the tea and herbal flavors in it.
@@PwntVision hey man that's the only part that's actually important! Cheers 🍻
My wife makes hers the exact same way. Purple gin for the win.
It's pretty entertaining to watch this with closed captions on and seeing Crème de Violette get translated as "a crime too violent." I feel like that pretty much sums up the opinion of people who greatly dislike the Aviation.
Aviation is actually one of my absolute favorite cocktails of all time, and needs no improvement imo. I actually add a little extra violette, because I truly adore florality in cocktails!
People who hate this are insane. 2oz Beefeater, 3/4 oz lemon juice, 3/8 oz maraschino, 3/8 oz rothman winter Violette. This drink is a ripper. Tart and floral. One of my favorites as well.
@@Dmoralize Thank you for using Beefeater. The most "gin" tasting of dry gins, and a workhorse in the bar. Your ratios are exactly how I make my Aviations.
I’m the same. Can’t agree more
I can appreciate that people think it's "Soapy" - I know this because I love it so much, that I've played with the ratios so aggressively that I have made some truly ridiculous drinks....
One thing I'd encourage is throwing an Egg White in there... It enhances the "Cloud-i-ness" of the Aviation!
I always cut the lemon juice back to .5 oz
Amateur cocktail enthusiast: I have the 'cilantro tastes like soap' gene and still love violette. The Aviation is my husband's favorite cocktail of all time and he usually has me double the violette. Probably half of the drink requests that I get from people at my home bar are for an Aviation, so this episode is particularly fascinating. I'm always looking for another excuse to break out the chartreuse and absinthe...
To me, violet tastes like purple jelly beans. Thanks for the tip to double the amount.
Very similar drink to the aviation, but using green chartreuse: the last word. Might be a good use for your excess chartreuse :)
Aviations are one of my favorite drinks, I let my lemons sit out for a couple weeks so the skin gets hard, the juice is much sweeter and less tart that way. Also its not the most common herb but if you have access to lemon basil you can make a simple syrup with it, drop the lemon juice to .5 oz and put 1/4 oz of lemon basil simple in the drink. Much easier to drink, adds herbal flavor, cuts the acidity and you get a much more complex lemon flavor. Its awesome.
Let them sit out somewhere at room temp?
Recommendation: make the coffee that genera W.R. Monger requests at the end of monsters vs aliens
I would agree, but only BWGs would enjoy it
Man, what a coincidence! Just made an Aviation and sat down to enjoy it when a notification popped up announcing this episode of how to drink! Actually use ½ once creme de violet in mine, as I really like the taste. Maraschino cherry I have as a side snack as I feel the the sirup discolors the cocktail to the point it is unappetizing.
Have no yellow chartreuse at hand… but could experiment with absinthe next time.
Thanks for the vlog and your continuing effort to enlighten us on How To Drink 🖖
Cara Devine recommends washing the syrup off the cherry before dropping it in the bottom of the drink, which I've done a few times and seems to work well
I use the Death & Co recipe, but because I misread it the first time, I also use 1/2 oz of the Creme de Violet. It is probably my favorite cocktail at this point… maybe competing with the Margarita Negra?
I bump up the creme de violette to 1/2 oz as well. Have to have a good one, though.
I'm weird and rinse the cherry off so there's no concern about the syrup tainting the drink.
Ok, update: made the Aviation with the Absinthe (Pernot) variation. Wend easy on the Creme de Violette and washed my Maraschino cherry as advised by Ian. Results: first off, the cherry still discolors the Aviation to a grayish dark turquise :-/ so will stick to having the cherry’s as a side dish :-). The Absinth is not verry upfront, but then I was perhaps a bit restrained measuring it. I do find the hint of anise interesting but there is a trade-off to the freshness of the original. Will keep this Absinthe version in my notes as it seems to grow on me (sipping whiles writing this)… Keep safe, stay healthy!
I never knew any of my grandparents, but I imagine this cocktail is what a really nice grandma would taste like, if she were a cocktail. It's always been my favourite cocktail, and a test of a good bar if they have creme de violet on hand.
Awh 💙
I still make these a lot for myself and my wife actually. One of our favorite gin cocktails. Our favorite part is the tartness of the lemon. The Luxardo is so sweet already, as long as you balance the luxardo you can get it to a very good tart/sweet place.
Looking back through your vids, I'm surprised to see that a "How to Fix!" series isn't already a thing 'cause it seems like a fun very natural fit!
this channel is the most sincere and relaxing thing i can find on youtube
The monkey makes PHENOMENAL G&T's... I can't bring myself to serve it any other way. It's soooooooo good! I do love an aviation, and I'll definitely be trying your improved version.
My wife loves this cocktail, and has for years. Here's the spec she likes, and my preferred spec, which is *so easy* to remember:
.5 oz. -or- 15 ml. Lemon Juice
.5 oz. -or- 15 ml. Maraschino Liqueur
.5 oz. -or- 15 ml. Creme De Violet (Giffords, as you use)
2 oz. -or- 60 ml. Plymoth Gin
My ratios dial back the lemon (0.75 oz. is a *lot* of lemon) and dial up the sweetness (my wife and I both love Creme De Violet). Using Plymoth instead of a London Dry also adds to the complexity factor in a way that I find most other gins can't. Plymoth is sweet-ish on the palate compared to most gins out there. Could you dial back the Creme De Violet? Of course you could, but I agree with your assessment that it's "part of the cocktail".
In any case, very cool that you re-visited this cocktail. I will probably play around with the Yellow Chartreuse variant, as that spirit is one of my faves.
This is exactly how I do it as well.
This is the same thing I do. I can still see the call for a little simple syrup, but then it would be even more drinkable and probably a little dangerous
Tried that one and ended up upping the Creme de Violette and dwindling both Maraschino and lemon juice. I'll likely move toward a ration of both lemon juice and Maraschino being equal to the amount of Creme de Violette I put in. Not huge on having either of those two prominent in the drink.
Greg! Use less lemon juice :) I do mine with a 1/3oz of lemon, 1/4 of Mar, and a 1/4oz of violet. Fill in the rest with a nice gin. That it is a very light blue and doesn't require any additional sweetness and the balance is very nice.
Recommendation: Nukashine from Fallout 76
- Primary ingredients are corn and razorgrain (which I'm assuming is a I guess feral version of wheat), maybe start with a lot of whiskey
- Another ingredient is mutfruit (it's never clarified what mutfruit is a mutated version of, but considering the other actual tree-fruits we see or at least know of, apples, pears, there is mention of peaches and oranges as well as limes, as well as there being a distinctly different "crunchy" mutfruit, I'd assume the standard mutfruit is some kind of mutated plum or peach). Maybe some kind of peach or plum liquor.
- The final main ingredient is nuka-cola quantum, a bright blue glowing soda with a medley of fruit flavors. Maybe go heavy on some kind of mixed berry or blue-raspberry soda. Mountain Dew, Faygo, or Fanta are potential candidates for the flavor as well as color
- For the glowing aspect, maybe add some of that glitter-liqour.
- One of the noticeable effects of Nukashine, you get black-out drunk and you end up in a random location; maybe do actual moonshine instead of whiskey, alternatively just put a shit-ton of booze in it. Something with more of a kick.
- Oh, one more ingredient that seems more optional in a real-life version for obvious reasons. nuclear material, the game implies it's some kind of radioactive waste, so maybe not a good idea. Something more sour or tart might give that sort of toxic vibe, mostly because I'm thinking of Warheads (the thematically appropriate sour candy) and the primary ingredient that makes them so acidic tart is citric acid, that's what the powdery coating is made out of; Warheads have a PH level of about 1.6, which for those of you unaware of how the PH scale works, lemon juice is about 2 and stomach acid is about 1. A lot of lemon and lime juice could work, you can also buy powdered citric acid and get the kick straight from the artificial source.
This is one of my favorite drinks! I prefer it with 1/2 an ounce of simple, my dad prefers it without any simple. It’s kinda fun using Empress 1908 Gin to play with the color and change the overall taste of the drink.
You could add some lemon juice to that if going sour side and turn that blue back purple
Love love the Aviation. It doesn't need to be saved in my opinion.
Just wanted to say a quick thank you for giving me a great passion for mixology through your awesome channel! Been watching your videos for almost a year and a half now and I’m constantly learning more from you and I just wanted to say I appreciate what you do and please keep up the amazing work!! 🍸🙏
I discovered this cocktail in a bottle at my grocery store a couple weeks ago. I thought "screw it, why not? I've never had one before." And I loved it! Stoked to try making one at home
I've never had a bottled cocktail I thought was good except for a bottled Old Fashioned. What brand was your bottled Aviation?
Monkey 47 is a big Gin in my house super excited to see it come out on this show finally, it is actually a German gin funny enough.
I've always loved flower-based flavors and the Aviation is one of my favorites because of it! There used to be a place in Seattle that made a variation on it called the Captain Handsome with absinthe for the glass, lime, and limoncello, which seems to be the same direction you were going in here!
My French teacher (from France) in college actually taught me about the violette liqueur, we just mixed a bit with white wine, like a kir. Delicious. Thanks for featuring this!
Zeitgeist! My visiting cocktail friend and I happened to independently rework our favorite ratio just last night. We hit on dialing back the maraschino to 1/4 oz and adding 1/4 oz of St. Germain - adds extra sweetness, smooths out that funkiness, and amps up the floral notes a bit. Definitely more balanced, to our palates, but we also tend to like them on the tart side anyway...
The Aviation has been my White Whale ever since I first got into cocktails. Conceptually, I adore it, but every time I've had one made for me at a bar, even some of the BEST bars on the east coast, I always got this like... it's gross, but I get that "expecting milk and tasting root beer" effect, where my brain didn't know what to do with that color and that flavor together. When I make it myself, I do a 1.5 oz gin, .5 oz lemon juice, .5 oz maraschino, .5 oz Creme de Violette (Rothman's or Bitter Truth), .25 oz simple syrup, and egg white. I actually leave out the cherry garnish and give it a lemon twist and a few dashes of orange bitters. The egg white REALLY makes the whole thing come together!
The whole Creme de Violette thing is so funny, too. I'll drink it half-and-half with some seltzer or even just on the rocks, but my wife makes a poopy face like you wouldn't believe if she gets too close to the bottle :D
This is one of my favorite drinks! The best gin I've had for this drink is Back River Gin from Maine which has some spicy notes that make it more complex. I also add a bar spoon of absinthe.
We have experimented quite a bit on aviations and found just simply using Roku Gin with the base recipe does wonders. It's so good, we have one or two a month now.
Honestly, I still really like this drink, but normally I use a sweeter, old tom gin to help with the tartness... admittedly, I use old tom as my standard instead of London dry, purely because of my sweet tooth. Questionable tastes can lead to happy accidents, I suppose?
I think I need to try this out. I Broker's in mine specifically because it's a little lighter on the juniper and slightly more floral. Gonna have to break out the Hayman's.
Had an aviation once where they actually used a bit of pisco in it. Honestly best one I’ve had
You piqued my interest enough that I'm picking up a bottle of pisco. Thank you, stranger.
Hey! I'm from Perú! THAT I can afford! Nice tip! But Yellow Chartreuse? Impossible in this economy (Perú is having it tough). I'll try it, thanks!
I'm from Chile and I never thought of this. Do you remember if the pisco was in addition to the other ingredients or replacing something?
I love to use honey syrup in an aviation or a bit of creme de violet in my bees knees. Feels very thematic. Bees and flowers
Ooh!
This is one of my favorite cocktails to make when I want to impress company. Learned it from you, of course.
I’ve only seen this once in (at a place in CT), but another variation on this drink was to essentially turn it into a spirit forward stirred drink - essentially almost a gin old fashioned with creme de violette. I’m not sure if it’s a take for everyone, but it was tasty
If you actually like the floral elements, upping the creme de violette makes it more purple, sweeter, and more violet-forward. Hendrick's also does a lot to play with the florals and fits better than anything else. I've also made a vodka variant with the Ketel One grapefruit and rose vodka that was really interesting with the rose and violet combo.
I actually upped the amount of Creme de Violette and Maraschino to .75 and dropped the lemon to .5 (ish I don't measure to closely) because it was so acidic and it's now my favorite drink.
Love your channel Greg. I appreciate how you make cocktails and usually do your own spin on them as well.
I made the Field Landing for my step dad since he loves Aviation’s and he loved this version even better. Not a lot of recipes using creme de violette!
Nice episode. My take: It's floral, so roll with it! Go 2-1-1 gin-lemon-creme de violette plus one barspoon of simple. Ends up much more balanced and better color too. Also, stirring instead of shaking yeilds a deeper color as well.
Since I've learned almost all of my mixology from you, I use your specs for the Aviation (my tie for favorite cocktail with the Mai Tai), but I use about ¾ of an ounce of Maraschino instead of the ½.
I think the ¾oz adds enough sweetness to the drink without changing it too much. Plus, I like Maraschino.
Personally, I don't want to change the flavor profile any. I find the Aviation to be extremely unique among cocktails and an absolute joy to sip on.
I have it exactly the same way and it's perfect with the extra maraschino.
I've been in the process of riffing on the Aviation lately, trying to make a variation that's super floral and bright and springlike. I cut my lemon back by a bit, swapped the maraschino for lillet blanc, a dash or two of lavender bitters, and a rosemary sprig garnish. It's real nice so far! Still playing around with subbing the garnish for Rosemary simple, and I definitely am gonna try adding an egg white and 'sunrising' the violette. Cheers!
Update! This ended up being a heavy enough riff that I feel comfortable calling it its own cocktail: Drops of Juniper. Egg white didn't go to plan, and I was pretty unhappy with the color; it's so delicate that shaken it ended up being a pretty sickly grayish-purple that I wasn't that fond of. I didn't wanna add more Violette, since it's already such an intense flavor. I solved the problem by making a small batch of 2:1 simple syrup with a healthy rosemary sprig, and a scoop (2 tbls/3g) of dried Butterfly Pea-Blossom flowers! I pulled, strained and chilled it once it reached a deep indigo color. Final recipe is as follows. If anyone makes it and likes it, please lemme know!
Drops of Juniper:
2 oz Gin Mare
1/2 oz lemon juice
1/2 oz Lillet Blanc
1/4 oz Rothman & Winter Crème de Violette
1 dash Scrappy's Lavender Bitters
1 barspoon of rosemary pea-flower simple
Stir, strain into a chilled coupe. Garnish with a small sprig of rosemary or edible flower.
A lot of people who don’t like creme de violet usually are just people who hate floral flavors. They’re more familiar with florals being a scent, not a taste so they think it tastes soapy. I personally love floral flavors and had my introduction to florals with Rose and orange blossom. If you want to get into florals try mixing these flavors with fruit, it really helps!
It's a bit tongue in cheek but I like to use aviation gin when I make this just plays nice in my head
I've been waiting for someone to say that 😂
I've been wanting to make an Aviation since I first heard of it a couple of years ago. I had found Maraschino liqueur, but not Creme De Violet until a few days ago. I like the drink both with and without Creme De Violet. I even liked a Blue Moon, which has only Creme De Violet. I like tart, so equal amounts Maraschino and Creme De Violet seems about right. BTW, I also love cilantro.
You did it, Greg! This variation is great. I love the addition of the yellow chartreuse. And the Monkey 47 is brilliant. I mean, you could pour M47 into motor oil and I might enjoy it, but still.
However… I might have found an even better option. Empress 1908! This not only LOOKS the part, by adding a second ingredient for color, but the flavor profile is even more nuanced, really accentuating the maraschino. I also used honey syrup instead of simple, which I think complements the honey notes in the chartreuse.
One thing that helps the Aviation out immensely is using Empress Gin; it's already got the purple color and is a bit more sweet and herbal. Using that instead of a dry gin both helps make up for the lack of simple syrup (though I still put in 1/4oz because I prefer sweeter) and gives it the perfect Aviation color. Other things I've done is deliberately add a little more maraschino syrup from the cherries and let that add sweetness, or use a meyer lemon instead, which softens up the tartness.
Can't stress trying it with Empress enough, beautiful result.
I have been debating picking up a bottle of that Empress. I think you've convinced me. Aviations are my favorite cocktails and I love the herbal gins. (I also get generous with the maraschino syrup). I haven't tried it with a meyer lemon though.
One of my favourites. I love stuff that tastes like flowers. I will rep for Turkish Delight all day.
I love using Wigle Whiskey Genever style Gin in the aviation - it’s so much fuller and rounder a flavor than with a London Dry gin. The Aviation is my all time favorite cocktail. Can’t live without it.
Edit: Standard Spec -
2oz Wigle Whiskey Genever Style Gin
1/2oz Luxardo Maraschino
1/4oz Rothmann & Winter creme de violette
3/4oz Lemon Juice
i'd like to add the suggestion of zuidam old style jenever in that
it's dope
@@Dafoodmaster yeah - genever style gin is the way to go for this cocktail for sure
@@Crittbeast though my national pride can't bear calling jenever a style of gin, i agree
I'm 18. I've never had a sip of alcohol in my life. But these videos are so fun I've watched nearly al of them at this point. I dont know why I find this so fun.
Honestly I think the Aviation is an exclusive cocktail, and easily on my favorite top 3 cocktails. I've added my own spin on it by adding a splash of my homemade ginger/rosemary simple syrup. I love it.
This is inspiring! I like aviation in practice (fond of violet + gin), except I actually really don't like cherries so I always skip the maraschino. Definitely like with more aromatic, and with absinthe :3
I am one of those for whom cilantro tastes like a mixture of soap and burnt plastic, but I love violet flavour. It is quite common here in Sweden in candy and lozenges. You can even get lozenges that taste like violet and salty licorice, which strikes me as a very Swedish combination.
I have yet to have an Aviation or creme de violette at all but I definitely want to try it at some point.
Also what you said about the standard spec not having enought sweetness is not unique to this drink. That is why people started adding a sugar rim to Sidecars, because it is simply just not a very good balanced recipe to begin with. I am very sensitive to citric acid so I always have to adjust old sours recipes in order for them to be palatable.
As a fellow violet-loving Swede, I quite enjoy a good Aviation! Proper Creme de Violette is not available from Systembolaget from what I've seen, so that stopped me from trying this drink for a while, but The Bitter Truth's Violet Liqueur (nr. 86474) has worked out quite well for me since I found it!
I also love the violet flavour (probably since I'm also Swedish then) but have always had the problem with the original aviation recipe being to tart and also a bit bitter on the back end. For me the recipe by David Kringlund here on YT finally gave me the balanced Aviation I always hoped for. The amount of gin is halved and both liquors upped so it's totally unconventional proportions but amazingly balanced without being cloyingly sweet, at least to me.
Since you are the only one mentioning soap. Here are my 2 cents.
It tastes like soap, because USAmerican's only know violet, lavender, certain herbs as soap. So it tastes like soap because people only know it as soap.
I love these herbs in ice creams, desserts, teas. They are lovely and often very mild.
nice, love these experiments.
i think the monkey 47 makers call their product a black forest gin style.
not sure where i saw it, probably anders erickson, but if you stir the aviation it apparently keeps it blue more. shaking clouds it up and makes it greyish. it would be interesting to see the creme de violet added to the shaken mix, then stirred up. maybe that would be a way to airate the cocktail but keep it blue. you might even need less of it if you just want to keep it blue so it might be better for people who get offended by too much creme de violet. maybe a version with a slight float of creme violet would be cool, too. people would stir it up with their straws like a dark and stormy and create the blue drink on their own.
I love these episode that go deep into the history. Greg’s enthusiasm is awesome.
I love the drink just as it was first made in the beginning of the episode. It's not broken so it doesn't need to be fixed.
Loved this episode, but I really hope we get maybe another "drinks and the news" episode soon
The Aviation is my favorite drink and the cocktail that I built my bar around, and the recipe I always go off of has simple included.
"I used to shoot 5 of these episodes a day, I don't know how I did that." ...
Be honest ... You didn't mind riffing while you were plainly buzzed ...
Luv U Greg !
I've never heard of this drink but think I'll give it a try! (Edit after finishing the video: Maybe call this one the Aviation First Class? )
Just made myself a Field Landing and it has been a while since I've had an Aviation which I recall not enjoying in the slightest, but this variation is really starting to grow on me. Much tastier. Thinking of trying it using some Whitley Neill rhubarb gin next.
Stay tuned
What is in a Field Landing?
@@BrittanyPiperLipstickShotgun The variation on the Aviation that Greg made by adding simple and yellow Chartreuse
@@steelmagnum ah, okay. Interesting. I bought the ingredients for an Aviation, or so I thought. I couldn't find maraschino liqueur, so I bought a bottle that said cherry liqueur, and somehow managed to get something that tastes more like a cherry whiskey. 🙄
@@BrittanyPiperLipstickShotgun Cherry heering by any chance?
@@steelmagnum could be...
just found this channel recently. LOVE IT!!!
Happy Friday! Gotta get myself an aviation soon. Love the double upload this week.
The italicus might be a good option for the aviation as well. Maybe a flavored gin would be a nice option as well?
This is my go-to drink and I'm always playing with the ratios. Though I guess I've always made mine with simple syrup.
Though this video has me considering switching out the maraschino for St Germaine and really lean into the floral profile. Something to experiment with!
I often mix up a gin sour with creme de violette and st. Germaine, along with lemon, simple, and egg white. Yields a very mellow drink but a very tasty one. I don’t think you’d be disappointed with the experiment.
I'm team "no simple syrup," but a big fan of St. Germaine. There's a cocktail called Bella Luna that's totally what you're talking about: I think the formal specs are 2oz gin, 3/4oz lemon juice, 3/4oz St Germaine, 1/2oz creme de violette, 1tsp simple syrup. But, I personally prefer 2oz gin and 1/2oz each of lemon juice, St. Germain, and creme de violette-- which uses more floral sweetness vs. citrus sharpness (and removes the need for extra sugar). I'd be curious to hear what you think :-)
@@haley_ish That was quite close to what I tried (I used 1 oz of lemon and 1/4 of creme de violette) and it was quite good. Next one I'll try closer to your recipe, but so far, so good!
I would also love to try this with Nolet's Silver gin, as it's a lovely dry gin with more floral notes.
Thanks for the suggestion!
@@kylecornman6292 Love sours, so I have to give that a whirl someday.
@@timboerger2240 That sounds excellent! I used Hardshore gin, which is very herbal, and it added some nice balance and complexity. But now that you mention it, I have some Deviation citrus rose gin that would totally lean into the floral citrus flavors. I’ll have to try that next! :-)
I had my first Aviation just the other day! I had never seen it on menus before. And now I have a new found respect for it
It's actually very easy to make an aviation good; you just have to use pink gin. If Hendrick's midsummer still existed I'd recommend that - just a bit of simple syrup and it's the best aviation of my life.
My wife tried this one night at a favorite restaurant years back, and it's responsible for me getting into mixology, simply because I wanted to learn how to make it for her. That being said, I use different specs for this:
2 oz gin
.5 oz lemon juice
.25 oz Creme de Violette
.25 oz Luxardo Maraschino
I've tweaked specs in various ways, and never liked it vaguely as much, because with these proportions, you get a weirdly sparse yet flavorful cocktail, and you can really taste all four components in their own way. Have tried it with simple syrup, and it has absolutely ruined it for me, as it sort of muddles up the middle of things, and you just can't taste the individual parts of the cocktail as well.
This was one of the 1st real cocktails I made when I started trying, and it holds a place in my favorites along side the new york sour once I learned how to balanced drinks.
So, Greg- the real trick to making one of these look nice and getting a better flavor out of the mixture is actually to *not* shake the creme de violette. What I do is shake everything else, and put the violette in the glass ahead of time. I find the color and flavor to be much more vibrant and pleasant that way. We make them all the time at home, and they're wonderful.
Here's an Aviation variant that I spun up for a party that I am a huge fan of:
The Aerial Ace
1.5 oz raspberry infused gin (I used Artanical, a local gin from AR)
.25 oz St. Germain
.25 oz Raspberry Liqueur
.75 oz lime juice
For my standard spec I use something closer to Imbibe's recommendations:
2 oz. London dry gin
.75 oz lemon juice
1 barspoon maraschino
.25 oz barspoon crème de violette
.25 oz simple syrup
The aviation is hands down my favorite cocktail and my go-to when I am craving something familiar! I recently got to try a version of it in Chicago using Bitter Truth's creme de violette and it was awesome!
Ver. 4.2. Bumped the violet up a tad and used some strong, homemade lemonocello & lemon. Very nice!
My wife drinks a lot of Aviations, so I've had some time to play with the ratios. I think .75 lemon is too tart. My favorite ratio is: 1.5oz london dry gin, .5 violet, .5 lemon, .5 marischino. I feel it's the most balanced and really let's you appreciate the violet, which should be the star of the show.
The Aviation is one of the few gin cocktails that I enjoy, not the biggest fan of gin. But I do love this drink and I enjoy Violette.
I created a drink for my bar that took inspiration from this drink and to follow the floral notes and its very creatively called "Camomile Aviation"
- 40ml Method and Madness Irish Gin infused with Camomile Tea
- 15ml Cointreau
- 5ml Lavender Sryup
- 20ml Lemon Juice
Shaken, servued up with a cherry.
The violette is lost but the idea was to push froward other floral notes.
My wife and I love you Greg! We’ve seen all your videos, keep up the great work please and thank you!
Our local bar got a frozen drink machine and started doing frozen aviations and OMG were they amazing. We also didn't feel like buying Creme de Violet, so we have been making these with hibiscus simple syrup and it's lovely.
My brother-in-law made me one of these and it was delightful. He upped the lemon a bit more and used a sweeter gin and it was lovely.
Glad to see the use of Chartreuse to make another take on aviation. Both the yellow and green Chartreuse have a very distinct flavors that I'm glad to find more uses to make them approachable. Makes me think of Sfumato, another intense liquor with even more limited use. Aviation definitely not the place for it, but Sfumato is a fun experience and could get some love with some new twists.
I’ve always enjoyed an aviation, so will definitely try one of these variations. Great video, Thanks!!
I like to make the Aviation with Hayman's Old Tom Gin. The added sweetness of Hayman's interpretation of old Tom kicks up the flavor profile and makes it quite lovely.
I love the video premise and I hope you make more videos modifying drinks, either to improve a bad drink, or just for fun.
Absolutely love your videos! They always make me smile.
Hey, I LOVE the original Aviation cocktail! I also love its tartness!
I know the comment at 10:37 is probably just throwaway, but do take care of yourself, man. HTD is one of the best things on TH-cam, but your health is more important
I love the close-ups 😍
Love the mug you used in the Trade advert.
Literally my favorite drink! Now I use very specific choices for my version. Scant 3/4 Lemmon juice, 3/4 luxardo, 1/2 rothman & winter creme de violette, 2oz Beefeaters. Shaken and strained into a martini glass with a single lux cherrie. I also sometimes add 1/4oz of creme de cacao.
The aviation is mt favorite cocktail. So glad to see a vid on it!
I fell in love with this and it turned me from a Gin hater into a Gin lover. As you said with the acid, I changed it up a little bit. I dialled down the lemon juice to 1/4 oz. With the Crème de Violette I go a hair over 1/4 oz. Another way to try this for a different flavour profile-and a lot are going to shake their heads because of the citrus-is stir it, don't shake it. Nice variation.
You had me at Tanqueray and violet! I love the taste of violets. I need to try this cocktail.
I’m my limited experience, the gin makes this cocktail. Here’s my recipe. 1.5 oz New Amsterdam, 0.5 oz lemon juice, .75 oz Maraschino, .25 oz creme de violet. I Love this cocktail.