Las Vegas Weekly

Sapphire Flyer

By Andrew Pollard, Noir Bar, $16

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.”

Ingredients:

2 oz. Bombay Sapphire

0.75 oz. Luxardo

Maraschino Liqueur

0.5 oz. Monin

Elderflower Syrup

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.

Method:

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.