Monday, July 27, 2015

the last aviator

3/4 oz New York Distilling Perry Tot's Navy Strength Gin
3/4 oz Tempus Fugit Crème de Violette
3/4 oz Campari
1/2 oz Lime Juice
1/4 oz Honey Syrup

Shake with ice and strain into a rocks glass.

After the seminars on Thursday, I decided to get dinner at Angeline. The night before, I spoke to Christine Nielsen at the Pernod Ricard Welcome Party where she was a shaker girl in the Ramos Gin Fizz room. She mentioned that she was now tending bar at Angeline and working with Boston ex-pat Jeff Grndrich, and that seemed like reason enough to fit a visit into my schedule. For a drink the following night at the restaurant, I asked about the Last Aviator since it looked intriguing yet I was skeptical. Christine replied that she doubted it at first too, but it soon became her favorite on the list. I then recalled the equal parts and crème de violette-laden Blooey Blues from Pioneers of Mixing at Elite Bars: 1903-1933 and decided to give it a shot. While the drink started as Jeff's idea, the recipe was a group effort through a few rounds of tasting. I never did ask how close to an Aviation this started with before it took a more Last Word structure.
The Last Aviator proffered a floral and herbal aroma. Next, honey and lime balanced each other on the sip, and juniper, floral, and bitter orange flew through on the swallow. Over time, the balance became a tad sharper when warmer due to the violet, but it was never soapy or off in any other way.

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