AVIATION
(Makes 1 Drink)3 oz Dry Gin (The Botanist Gin is recommended)
1 1/2 oz Crème de Violette
2 oz fresh SOUR lemon juice
1 oz fresh MEYER lemon juice
1 1/2 tsp Agave nectar
1 tsp. Luxardo Marachino liqueur (optional)
Add all ingredients to a shaker full of ice, shake and serve up with meyer lemon wheel.
Spring is the perfect time for such fragrant cocktails.
I got this recipe from The White House Tavern in Aspen, Co. I was there a couple of weeks ago skiing with my Philly peeps and this was a stop on our self-created Aspen restaurant/bar crawl one late afternoon.
I have been a fan of Crème de Violette since I read about it in Jason Wilson's Boozehound and promptly sped to the store to purchase some. This was the first time, excitingly enough, that I have seen it make an appearance on a cocktail menu. I imagine if Crème de Violette were a person, she would certainly wear a flower in her hair and curtsy upon entering a room. It is produced in Austria from Queen Charlotte and March violets, both of which are found in the Alps. How charming, yes?
I like to add small amounts of Crème de Violette to Pellegrino for a floral summer water.
It is also visually beautiful and delicious added to Champagne with a tiny lemon twist.
Since today is St. Patrick's Day and I guess I should be featuring Irish whiskey, or at the very least, some green concoction…..maybe put some green food coloring in this?
CHEERS!
