wingspan

1 3/4 oz Bombay Sapphire Gin (Tanqueray)
1/2 oz Cocchi Americano
1/2 oz Swedish Punsch (Kronan)
1/4 oz Crème de Violette (Rothman & Winter)
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Tuesdays ago, I spotted a recipe called the Wingspan on Difford's Guide that caught my eye. The drink was created at the Savoy Hotel Bar in London circa 2014 as a cross between the Aviation and the World War II-era Wings (recipe not found) created there. From the menu's ingredients list, Simon Difford interpreted the drink as above, and after making it, I thought that the recipe could be tweaked a little. The Lillet/Cocchi Americano-Punsch aspect reminded me of recipes like the Metexa and Happy Daze, so I gave it a go. In the glass, the Wingspan soared to the nose with orange, pine, and floral aromas. Next, caramel and pear notes on the sip glided into gin, grapefruit, black tea, and soapy floral flavors on the swallow. Overall, the violette was a little much, and perhaps the Cocchi Americano could be bolstered to be more like the Metexa. My proposed recipe:

Wingspan (Fred's suggestion)
• 1 1/2 oz Gin
• 1 oz Cocchi Americano
• 1/2 oz Swedish Punsch
• 1/8 oz Crème de Violette
• 1 dash Orange Bitters
Stir with ice, strain into a coupe glass, and garnish with an orange twist.