Interest in club culture leads to andInterest in drinks served at parties. In the vastness of the country there were professional bartenders, who can without peeking into a recipient make any of hundreds of cocktails. There were also aesthetes in drinks, who knew very well what should be included in them, and to determine the accuracy of compliance with the recipe. Both categories of specialists did not pass by "Aviation" - cocktail, which has a festive look, delicate taste and exquisite aroma. Fans of these drinks certainly tried it and agree with this opinion.
Composition five years ago celebrated its centenaryanniversary. For the first time he was served by clients Hugo Enslin in 1911; he also described the preparation and indicated the ratio of ingredients five years later in the collection of cocktail recipes.
However in 1930 "Aviation" -cocktail underwentChanges: due to the fact that the violet liquor was on the list of scarce goods, it was deleted from the list of components in the new recipient 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 sourish.
In the fortieth year, regular bartender Patrick Duffyreturned the liquor to the composition, but this situation did not correct, because it was still impossible to get Crème de Violette. So until 2007, when its release began again, a real "Aviation" -cocktail was unrealistic.
By the way, in its original form, it is on the list of drinks of the International Bar Association (IBA).
When it comes to cocktail "Aviation", the recipeYou can offer two types: modern and correct. Violet liqueur with the romantic name Crème de Violette is still difficult to buy, even in the States and advanced Europe. But for the persistent lucky ones, let us first give the development of Hugo Enslin:
However, a modern cocktail "Aviation" is more available for execution. The recipe in this case will look like this:
Preparation in both cases is the same: the ice is poured into the shaker with pieces, drinks are poured, citrus is squeezed out. The cocktail is shaken, poured into a glass with filtering and is decorated.
In some cases, people are trying to cook"Aviation" is a cocktail, replacing the gin with vodka. In our opinion, this is a mockery of the recipe, and the output turns out anything, except what Hugo Enslin intended in his time.
If you are so lucky that you managed to getCrème de Violette, you are not only available cocktail "Aviation". The composition of the components included in it allows you to prepare and other drinks - with small changes in the recipe.
Have a nice evening with tempting drinks!
