Comments on: Rethinking the Aviation Cocktail http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/ Thu, 02 Sep 2010 19:31:39 -0700 hourly 1 http://wordpress.org/?v=3.0.1 By: The Moonlight Cocktail - Your source for all things nightlife! - TeezYou.net http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/comment-page-1/#comment-115 The Moonlight Cocktail - Your source for all things nightlife! - TeezYou.net Mon, 18 Jan 2010 19:25:52 +0000 http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/#comment-115 [...] doing a bit of light reading on the Aviation cocktail, I came across a drink created by Gary Regan that he dubbed the Moonlight [...] [...] doing a bit of light reading on the Aviation cocktail, I came across a drink created by Gary Regan that he dubbed the Moonlight [...]

]]> By: Kevin http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/comment-page-1/#comment-113 Kevin Fri, 15 Jan 2010 18:59:45 +0000 http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/#comment-113 Yeah, the .5oz of Violette is pretty intense; I wanted to show Regan's recipe as is, but I prefer it with closer to a teaspoon, which still gives it some flavor and a grayish-purple hue. It's interesting to search around for Aviation recipes, and note that nearly all recipes prior to 2007, when Rothman & Winter's Creme de Violette became available in the U.S., exclude the liqueur. Yeah, the .5oz of Violette is pretty intense; I wanted to show Regan’s recipe as is, but I prefer it with closer to a teaspoon, which still gives it some flavor and a grayish-purple hue.

It’s interesting to search around for Aviation recipes, and note that nearly all recipes prior to 2007, when Rothman & Winter’s Creme de Violette became available in the U.S., exclude the liqueur.

]]> By: Marshall http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/comment-page-1/#comment-112 Marshall Fri, 15 Jan 2010 17:09:31 +0000 http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/#comment-112 Two points on the Aviation from my perspective. First, it isn't an Aviation without the Violette. My understanding is once Violette was no longer an available product, recipe book editors/authors simply deleted it from the recipe. Very similar to how rye was replaced with blended Canadian Whiskey or bourbon. Second, be careful with the amount of Violette. While Gaz's recipe is less sour than the 1916 recipe, .5oz of Violette may be too much for most people. It is for me. I like the coloring aspect with a slight flavor nuance rather than a cocktail that tastes like a French whore. :-) Cheers! Two points on the Aviation from my perspective.

First, it isn’t an Aviation without the Violette. My understanding is once Violette was no longer an available product, recipe book editors/authors simply deleted it from the recipe. Very similar to how rye was replaced with blended Canadian Whiskey or bourbon.

Second, be careful with the amount of Violette. While Gaz’s recipe is less sour than the 1916 recipe, .5oz of Violette may be too much for most people. It is for me. I like the coloring aspect with a slight flavor nuance rather than a cocktail that tastes like a French whore. :-)

Cheers!

]]> By: sonhui http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/comment-page-1/#comment-110 sonhui Fri, 15 Jan 2010 04:22:40 +0000 http://cocktailenthusiast.com/2010/01/14/rethinking-the-aviation-cocktail/#comment-110 From a woman's perspective, I prefer the one with the violette. It's slightly sweeter and pretty. From a woman’s perspective, I prefer the one with the violette. It’s slightly sweeter and pretty.

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