I honestly think Ryan Reynolds would find it equal parts hilarious and devastating that you couldn't remember his last name and the only movie that came to mind was Green Lantern.
I was practically screaming "Reynolds" at my phone and then I could feel my face go white when he said "Green Lantern" and just whispered "oh no..." But who knows, maybe Ryan will see this and send Glen some Aviation gin lol
These episodes give us that Mr. Rogers feeling, which is great, including the visitors, but with cocktails instead of hand puppets. I had friends like Jules in the service. EVERYTIME I was cooking up something good, they drifted down the halls of the Bachelor Officers Quarters and into my kitchen, which was fine, but after a while I asked them to at least kick in a little with some ingredients.
Yeah Julies, BRING something to the party! Besides yr chipper attitude, "try anything once", and consistent positive support to mixed drinks that are not always to yr taste!
I love the Crème de Violette. IMO the perfect Aviation is: 2oz Gin (Uncle Val's Botanical if you can find it) 1/2oz Crème de Violette 1/4oz Luxardo Maraschino Liqueur 1/2oz Lemon Juice Don't add a cherry but garnish with a lemon peel if you're feeling fancy.
That original aviation is basically the better known Jack Rose cocktail with a dash of absinthe added. Also, if you do want to source American applejack in Canada, apparently Laird's has distribution in Nova Scotia, for what it's worth. Their bottled-in-bond expression is pretty good, but don't get the product they just call "applejack" which is cut with grain neutral spirits.
The Aviation (gin, maraschino liqueur, lemon, and creme de violette) is probably my favourite cocktail so I was waiting with bated breath for the moment it would make an appearance on this channel. Sad it wasn't a hit, but feel free to send them my way! I usually follow the Difford's amended recipe which uses 1 3/4 oz gin, 1/2 oz lemon and maraschino, and 1/4 oz violette.
@@danielmiddleton8173 You're absolutely right! My friends tend to tease me for the strength and tartness of the drinks I like: I try not to read too much into it! Ha.
I'm with you. They used way too much lemon juice. My recipe calls for 3/4 oz to 2 oz of gin! I also make it with Empress Gin which mellows it out a lot and imparts an amazing color. 1/4 of voilette and half oz of maraschino liquor balances the tartness of the lemon bringing to whole drink into equilibrium. This
A while ago I did quite some research on the case of Cocktails being called Aviation, this wasn't no unusual thing to exist at all right after the aviation era and that's no wonder too since it was such a huge deal to humankind. Those are all major recipes I could find back then : 1911 Aviation Cocktail San Fracisco Chronicle, 09. Jan 1911 Whiskey Italian Vermouth Bitters A drop 1912 Aviation Cocktail The World’s Drinks and How to Mix Them William Boothbys Dubonnet Dry Fino Sherry 1913 Aviation Cocktail A Complete manual for mixed Drinks Jacques Straub Apple Jack Limettensaft Absinth Grenadine 1914 Aviation Cocktail St. Francis Hotel style Rawling’s Book of Mixed Drinks Ernest P. Rawling Irish Whiskey Traubensaft 1916 Aviation Cocktail Recipes for mixed Drinks Hugo Ensslin Dry Gin Zitronensaft Maraschino Créme de Violette 1930 Aviation Cocktail The Savoy Cocktail Book Harry Craddock Dry Gin Zitronensaft Maraschino 1937 Aviation Cocktail Liquid Gems John R. Iverson Sherry Dubonnet 1944 Aviation Cocktail Cocktail Digest Oscar Haimo Gin Maraschino Cointreau Limettensaft 1953 Aviation Cocktail Cocktails et Grand Crus Marcel & Roger Louc Gin Créme de Fraise Cointreau Zitronensaft 1956 Aviation Cocktail The Official Mixer’s Manual Patrick Gavin Duffy Gin Zitronensaft Maraschino Apricot Brand 2010 Aviation Cocktail Jason Kosmas & Dushan Zaric, Speakeasy, Classic Cocktails reimagined, from New Yorks Employees Only Bar Plymouth Gin Zitronensaft Luxardo Maraschino Simple Syrup Angostura Bitters 2017 Aviation Cocktail Le Lion, Hamburg Doppelwacholder Zitronensaft Maraschino Crème de Violette 2019 Aviation Cocktail MIXOLOGY, Adaption nach Hugo Ensslin Dry Gin Zitronensaft Maraschino Créme de Violette Aviation Cocktail Difford’s Variation Dry Gin Zitronensaft Maraschino Crème de Violette Sugar Rim
The Gin plays a huge part in this Cocktail. My Wife and I both enjoy the drink. We use either 'The Botanist' Islay Dry Gin OR Four Pillars 'Fresh Yuzu'. We use Violet Liqueur from 'The Bitter Truth'. My Wife likes the Maraschino Cherry, but I don't.
I love the taste of anything involving violet flowers. it's like childhood as a taste to me. for those who haven't had it it's kinda like floral sweet liquorice but the good kind, often used in old timey candies and stuff. since I'm born and raised in scandinavia I ate quite a bit of those candies, like from Gränna or the fazer viol tabletter. I absolutely love the taste of it and keeping some in your pocket for when your blood sugar gets low is nice too.
I think the modern versions are a fair amount sweeter, they have more maraschino and creme de violette as well as the cherry. This gives the drink either a purple or sky blue hue if they get it right and probably more balanced from what I am getting from your reaction.
We went out to dinner tonight and this was on the cocktail menu. So I took the plunge and ordered one. It was pretty much the same recipe as shown here. The sharpness went very well with the BBQ meat like the acidity in wine does. And because it was not sweet it was not a cocktail for drinking quickly but rather one to be shipped and savoured. Thumbs up.
When I make aviations, I tend to get the violette and maraschino up to 1/2 oz each to balance out the lemon. Creme de violette is really divisive (I’ve seen a lot say it tastes like soap) but I love it.
This. Modern recipes seem to call for .5oz of each lemon, violette, and maraschino, maybe a bit less of the violette in some cases, and i think it makes a better, still quite tart drink. Also gets the color you're looking for. Added sweetness seems to help a good bit, imho. Greg from How2Drink added some simple and yellow chartreuse and that was a pretty neat drink. I'll also suggest a Water Lily as another use for Creme de Violette (equal parts gin/vodka, orange liquor, lemon juice, creme de violette)
I really enjoy watching these old cocktail recipes and the slight changes and adaptations you are making. Fun stuff and makes me want to go to the store and start stocking a bar.
The Aviation is a Daisy, which is a Sour sweetened with liqueur instead of sugar. Before dismissing the drink, try changing the proportions of the sour (lemon juice), sweet (maraschino/crème de violet) and strong (dry gin) ingredients to get the proper balance on the palette. Keep the total liquor volume of the drink to 2 ounces and build around that. My preferred build is: 2/3 oz (20 ml) lemon juice 1-1/3 oz (40 ml) dry gin 1/3 oz (10 ml) maraschino 1/3 oz (10 ml) crème de violet This gives you 1 part sour, 1 part sweet, 2 parts strong and about 1 part weak (water from shaken ice. )
Violet pastilles are wonderful! I haven't seen any of those in years. There used to be a company that sold them in very Victorian little oval tin boxes.
First, it's important to note that an Aviation should be served, as you did, with an authentic Luxardo Maraschino Cherry, not a bright red candied cocktail cherry. I love Aviation cocktails but I've only had them out places. I've just never made the effort to track down a bottle of Creme de Violette. I think to be successful they need a more floral gin. The ones that I have had were not mouth purckeringly sour. Perhaps it's not a widespread cocktail because it's not easy to get right. I'm really curious about the profile for El Bart gin1 I'll keep a lookout for that.
The crème de violette is a divisive ingredient. My preferred ratio is 2 ounces gin, 1/2 ounce lemon, 1/4 ounce each of creme de violette and just a few drops of simple. Even though it has citrus I stir it. I can’t remember what cocktail channel I got the ratios from but both the wife and I keep it in our regular rotation.
I’m not a big fan of gin, and I find this drink too herbal when made with most of them. So, I tried vodka instead and found something I like. I’m looking forward to trying rum in this as well. I have large-ish glasses that I like to fill up, so my recipe makes a large-ish cocktail. Scale down as you like. I often find the lemon a bit too tart, so some simple syrup is sometimes needed to balance this for me: 2.5 oz vodka .75 oz Luxardo .75 oz Crème di Violette 1 oz lemon juice simple syrup to taste (up to .5 oz) Shake and double strain. Garnish with a maraschino cherry.
I get the same feeling from an Aviation. the 1916 version flowery and to tart. I had to add some simple syrup to it. But I agree with both of you. Its not one I would order if I was out.
My first "serious" cocktail of any kind was an Aviation. Like you, I didn't like it, but it was unique enough to get me thinking about and investigating cocktails in general.
A little late on the living room watch party for this episode,l. I sure didn’t think my wife and I would be shouting “Reynolds” at the screen so much when we started this journey, but here we are…
Maybe the fact that there are very different recipes for this coattail, suggests that it was very good, and people kept searching for ways to make it drinkable.
For my taste a modern aviation (Ford's / Nolet / St. George) is very one-note. I've seen a few recommendations on how to liven it up, the easiest being a dash of absinthe and my local bar made one with some lemon oleo saccharum. Both are improvements, but for me the one that actually made it nice was the oleo, added lemon flavor and sweetness without any acid and brought the floral from the gin and violet into balance.
🤣🤣🤣🤣🤣😃brillient. Loved this so much. Remember ryan Reynolds for his worst movie is the ultimate high five. 🤣 i want so much to try 2 off there recepies now.😁😉
Not a fan of this cocktail, but that's because I dislike flowery cocktails. My friend on the other hand, loves them. You really do have to dial back the lemon on this. I think one of the reasons it disappears, from cocktail books is because Violette was nearly impossible to find for a very long time. A few years back, someone came into the bar that I go to with a bottle they had obtained in Japan, and it was the talk of the night! Parfait d'Amour was sometimes used as a sub also.
I was wondering if you were going to make this with Aviation Gin. Maybe an Aviation (the drink) with Aviation (the gin) after a day of Aviation (C-FMVU) one day? Maybe see if there's a cocktail named the Vasectomy and compare it to the one Ryan Reynolds made is Aviation gin a while back.
The proportions used for a contemporary Aviation are very different from these. It should be almost completely transparent... Using far less lemon juice, with an equal amount of Luxardo. This also allows the lovely purple tint of the violet to come thru. Using a less juniper-forward gin also is favorable.
Aviation is one of mine and my partners favourites, but it really depends on the bar/tender. It can be a meh cocktail, but a good bar/tender makes a great one.
@@Lord_Godd You'd be hard pressed to find any Applejack - that's commercially available - that is freeze distilled. It hasn't been made that way (except in somebody's basement) since the early 1800s.
So an improvement is to take out the lemon and replace the absinthe with whisky. Then exchange the gin for Scotch and eat the cherries if you must from a separate bowl of glass. Finally use the ice to chill the glass and throw away before putting the liquid in.
I've tried an aviation cocktail before. One of those pre-made ones in a glass bottle so I can't claim to understand a scratch-built one. it was a little bit sweet and the floral notes were pretty forward. Still, I don't know what Green Lantern's (hah) Aviation Gin would do to the flavour, given the more anise-forward and less-junipery profile.
@@rabidsamfan In colonial times it was made by freezing , and there may yet be some people who make it that way at home; but commercially available applejack is distilled just like any other spirit.
@@minuteman4199 In the context of this book and others that I own from this time period, they are asking for a distilled / aged apple brandy, when they say AppleJack. (they say as much in the notes about ingredients)
haha! i was just about to comment that you should have used Ryan *Reynolds'* Aviation Gin when you mentioned it. did you truly not remember his name and then ONLY remember the movie he particularly hates? 😂
If you get a chance you should check out Anders Erickson’s channel he does feature the aviation on one of his RU-vid episodes. You might like the spin that he takes with it
What is up with that Bacardi flap in the 30's recipe book? Can't say I've ever seem something like that. Is it erratum, or just a recipe they forgot and wanted to add in alphabetical order?
I enjoy the Aviation cocktail, but I cut WAAAAY back on lemon. I use Sly Fox gin, and I've never heard of any of the panapoly of "Other Aviation" cocktails 13:27 any amount of absinthe is too much 😖
I agree that Dillon's gin is a poor fit for most of the gin cocktails I like. It seems to fit with nothing for my tastes. I prefer something with more citrus notes to the gin, like Sapphire, Citadelle or Tanqueray. The Dillon's Dry Gin tastes far too much like a new make whiskey to my palette and less like gin.
I don't see what you're talking about? Unless you misunderstood Julie's comment about me licking the spoon? Julie wanted to lick the maraschino off the spoon... But I'd already licked it clean.
Glen, you didn’t show how much gin you put in the video but assuming your jigger is 1 ounce on one side and 2 on the other, you appeared to have put perhaps 1.5 ounces of lemon juice in each of the first two cocktails. If you then put the same amount of gin, that’s why your lemon was way too strong. Take a look at the video and let us know.
I love the cocktail videos. I really dislike the modern Aviation and CdV in general. It was very interesting to see older drinks with the Aviation name, and no (disgusting) CdV mentioned 😂
I guess that’s part of the whole idea of this segment- to show that the ‘Original’ or ‘Classic’ changes over time to suit changes to taste and availability of products. Nothing is written in stone.
When I first tried the aviation cocktail was the most disappointed I’ve ever n with a cocktail. I was hoping for something that reminded me of Parma violets and it was anything but.
