Rosina Ferrario No. 203 pays homage to aviation and the delicate allure of Crème de violette. This Italian riff on the Aviation, a pioneer in its cocktail category, bears the name of Rosina Ferrario, the trailblazing Italian woman who secured her pilot’s license back in 1913, flying the Caproni monoplane under license number 203.
This exquisite libation was crafted by Joerg Meyer for the ‘Brave Cocktails’ section at Sap Bar in Paris, offering a harmonious blend of flavors with an intricate floral aroma.
Ingredients:
-1 1/2 oz/45 ml Grappa
-1/2oz/15 ml Maraschino Liqueur
-1/2oz/15 ml Crème de Violette
-1/2oz/15 ml Fresh Lemon Juice
Process:
Shake all ingredients with ice and strain into the chilled glass.
Garnish – lemon zest.
Drinkware:
Coupe glass
The Rosina Ferrario No. 203 even boasts a variation known as the Aviazione, as suggested by Simon Difford. In this delightful rendition, the proportion of Crème de violette is slightly reduced to 10 ml instead of 15 ml, allowing the aromatic notes of grappa to take center stage.
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