Now, let’s return to the world of aviation and Crème de violette.
Here’s another riff on the classic Aviation cocktail, and it comes from Ben Simpson at Motel Bar in Wellington, New Zealand.
Simpson decided to transform the Aviation into a martini-style concoction by reducing the amount of lemon juice and amping up the influence of Crème de violette. The result is a less tart drink with a more pronounced floral aroma. If you’re a fan of martini-style cocktails, this one’s for you.
The name, Ad Astra (meaning “to the stars”), popped into Simpson’s head as he stirred the cocktail with ice using a spoon. The pale purple hue reminded him of aviation fuel swirling off the ice reminiscent of the spinning engines of early aviation-era planes. As a finishing touch, he added a drop of castor oil, which was once used as engine lubricant in those early planes.
Of course, if you don’t have castor oil on hand, you can skip the garnish; it won’t dramatically alter the cocktail’s taste.
This delightful creation was discovered in Difford’s Guide.
Ingredients:
-1 2/3 oz/50 ml London Dry Gin
-1/3 oz/10 ml Maraschino Liqueur
-1/3 oz/10 ml Crème de Violette
-1/6 oz/5 ml Fresh Lemon Juice
Process:
Stir all ingredients with ice and strain into a chilled glass.
Garnish – drop of castor oil.
Drinkware:
Cocktail glass
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