There is a little pizza place over on Bainbridge Island called Bene that we really like, and it just happens to be on our way to the farm so it's really convenient on Friday nights on the way out of town. And.....the food is really good too. The menu is just the right size, not huge, just really good pizza and sides and shared plates.
And to top it off, they have a really good cocktail menu - lot's of cocktails from the days of GOOD OLD COCKTAILS. My favorite there is the Aviation - it's just a heavenly delight! We now make it all the time at home too - and again - I just love it. They also make a drink called the Owen, which my good friend Jim raves about, but I can't get past the Aviation to try it. I'm sure it's good too - but this is my blog - so it's all about the Aviation.
Here you go - this is the old recipe. Many newer versions of the recipe leave out the Creme de Violette because it can be a pain in the ass to find. But my booze friends assure that it is available and you should get some. We have also on occasion subbed in St. Germaine as a float on the top of the drink instead of the Creme de Violette - and it's still delish.
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| Aviation - in Esquire Magazine |
Aviation
Cocktail
2 ounces gin
1/2 ounce
freshly squeezed lemon juice
2 teaspoons
maraschino liqueur, preferably Luxardo
1/4 ounce
Crème de Violette
Lemon twist,
for garnish.
Combine the first three ingredients
in a cocktail shaker filled with ice. Shake to chill well, then strain into a
cocktail glass. Drizzle the Crème de Violette into the glass and garnish with a
lemon twist.
Drink up!
Drink up!
