By Andrew Pollard, Noir Bar, $16
Thu, Aug 13, 2009 (midnight)
Photo: Andrew Pollard
What began as a delicate, feminine sister cocktail to the cigar-lover’s Aviation in the July/August issue of Vegas Magazine has since won the 2009 Bombay Sapphire/GQ Most Inspired Bartender regional competition in Vegas. The Flyer pays homage to Pollard’s favorite, the classic Aviation, which at one point incorporated Crème de Violette. “This particular cocktail is my drink of choice when all I need is one,” says Pollard. “Bar none, one classic that every bartender should certainly know how to make.”
2 oz. Bombay Sapphire
0.75 oz. Luxardo
0.5 oz. Monin
1 oz. Fresh Lemon Juice
Garnish: Homemade violet sugar, candied violets
Homemade violet sugar: Coat alternating strata of freshly-picked violet petals with white sugar in a glass jar. Cover tightly and allow petals to sit in sugar for at least one week. Sift the sugar out for use in cocktails, tea or baking.
Rim a cocktail glass with lemon and violet sugar and chill. Combine lemon juice, syrup, maraschino and gin in a tin over ice, shake vigorously and double-strain into the cocktail glass. Garnish with SweetCrystal Violas from DressTheDrink.com.