Improved Aviation Cocktail
From Stir and Strain on Mar 24, 2013
Amazon is both a pleasure and a curse. When a box arrives on our doorstep, the first thing I think is “Oh crap. How much did we spend this time?”. And then I open up the box and all questions of financial insanity are wiped clean away. Because I got a new cocktail book! My husband was browsing this time around and picked it out due to the crazy techniques in the description he found online. A Japanese take on cocktails, Cocktail Techniques by Kazuo Uyeda instructs the reader on making an ice sphere by hand, and the author’s well-known technique of “hard shaking” to mix cocktails. He thought it would make for an interesting break from the cocktail books I have been reading.
Not very far into this book and I’m already feeling schooled. There is a discipline that Uyeda not so subtly is trying to get across to the reader. Mainly, I should know how to make all great cocktails well first before I try and make my own. Well, hrm. This blog would start to get very boring if I just ran through the roster of drinks you’ve already heard of. One point he makes that stuck with me is that once you can make a cocktail, make it better. That doesn’t mean that you have to go out and re-make the martini, but what I got from this was go out and make it great and to your liking.
Which brings us to the Aviation cocktail.
Personally, I find it boring. With it’s unique blend of ingredients (VIOLET!) there should be more… flavor? Balance? Anything. Taking the cue from Uyeda I decided that I’ve had this enough out and at home that I think I could find a way to improve upon it. In the end I believe, for my preferred tastes, that I have.
2 oz Plymouth Gin
3/4 oz freshly squeezed lime juice
1/2 oz Maraska Maraschino Liqueur
1/4 oz The Bitter Truth Violet Liqueur
1/4 oz Bénédictine
3 drops Miracle Mile Sour Cherry Bitters
2 drops Regan’s Orange Bitters No. 6
The resulting cocktail has more layers of flavor. In short, less boring. They are not loud, in your face flavors, but they balance the drink out considerably. Lime works as a better acid with the floral violet than the lemon did. Adding the Bénédictine and both bitters creates those more complex layers this drink needed, as well as a more pleasant citrus and cherry nose instead of the heavily perfume-y nose it originally had.
So is there a well known drink you’ve had but are not wowed by it? Go ahead and let yourself make it better. You’re the one who has to drink it.