A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
An American version of a violet liqueur with added ingredients, made from parma violet petals with blackberries, raspberries, strawberries, cassis, honey, orange peel and vanilla. Often thought of as a good violette liqueur substitute but the two differ grately.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Shake all ingredients with ice then strain into a coupe. Garnish with a cherry, preferably brandied. #shake #straight
This recipe differentiates itself from other Aviation’s by adding more lemon and gin and less Creme de Violette.