According to David Wondrich's Imbibe!, it was first printed in a 1916 book by Hugo
Ensslin called Recipes for Mixed Drinks. The cocktail has passed in and out of popularity over the past century, and seems to be making a comeback again. I keep hearing about the Aviation Cocktail at the Rum Bar, so I decided to do some research into it and I found the Hugo Ensslin recipe and decided to work with it a bit.
Hugo Ensslin's Avaiation
·
1½ oz. El
Bart gin
· ¾ oz. lemon juice
· 2 dashes maraschino liqueur
· 2 dashes crème de violette , a violet liqueur which gives the cocktail a pale sky-blue color.
· ¾ oz. lemon juice
· 2 dashes maraschino liqueur
· 2 dashes crème de violette , a violet liqueur which gives the cocktail a pale sky-blue color.
As usual I found a way to recreate this recipe using rum. I found that Brugal's Extra Dry Blanco was ideal for the task. The rum is lacking some of the botanical flavor of the gin, so it was necessary to add a dash of Fee Bros. Gin Barrel Bitters to fill the void.
Brugal Avaiator
- 2 ounces Brugal Extra Dry Blanco
- 1/4 ounce Luxardo
- 1/2 ounce Fresh Lemon Juice
- Dash of Blue Curacao
- Lemon Zest
- Dash of Fee Bros. Gin Barrel Bitters
Pour the ingredients into a cocktail shaker filled with ice. Shake well until chilled, and strain into a chilled Martini
Glass, and garnish with a lemon zest
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