Oh hi, cocktail lovers. This is a twist on an old classic and my favorite cocktail made with gin. The Aviation was created in London with the use of gin, lemon, and a violette flour liqueur. The gin used for this should be floral- hence Nikle Gin. When I developed Nikle Gin I wanted to make a gin that women would drink- because so many women don’t like gin. Gin can be a beautiful spirit- if you get the idea of Bombay out of your head. Nikle gin is meant to burn your chest like your typical London dry. It’s delicate, smooth, and full of florals and citrus. We call Nikle gin a “California” style gin since we are adding in local lavender and fresh grapefruit peel. 

This drink is served up- in a coupe. A little fun fact about the coupe- the glass was designed after Marie Antionette’s breast. What a perfect glass for this twist on a classic. The twist we’re adding in this is a bit of raw egg white. Egg white will add a smooth velvety top to the drink- similar to a pisco sour. Recipe for the “Classic Aviation” and the “Elevated Aviation” below.

Reminder- Kelly’s in Mountain Run is a great local liquor store and will have all the ingredients you need for great prices. 

Nikle Gin, Creme de Violette, Lemon, Luxardo Cherries, 1 egg white (optional)

2oz gin

¾ oz lemon juice

½ oz creme de violette

½ oz juice from luxardo cherries 

Mix all ingredients into a shaker, add ice, and shake till you hear the ice break up a bit. Pour into a coup and add one luxardo cherry to the glass.

If you want to add in the egg for a nice frothy top you’ll want to do a “dry shake” first. You’ll add all the ingredients plus the white of one egg. Shake it like you mean it for at least 20 seconds. Then add in the ice and shake again for as long as you can but at least 30 seconds. 

Strain over a coup and don't forget your cherry! 

If you make this drink please tag @nikle_k@StrollTanoan