About this episode
The guys shake up a colorful classic created by Hugo Ensslin at the Hotel Wallick in New York City.
AVIATION RECIPE
- 1.5oz/45ml Gin
- .5oz/15ml Maraschino Luxardo
- .5oz/15ml Lemon Juice
- 1 bar spoon Creme de Violette
Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass. Garnish with maraschino cherry.
Recipe via the International Bartenders Association (https://www.iba-world.com/)
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