February 2014 - Aviation American Gin

Monthly Archives: February 2014

The Great Jinggle Off

We are lucky to have some pretty amazing fans. Two of those fans are Emily and Chandler. They’ve both written jingles for Aviation American Gin as submissions for our impromptu #Jingleoff. Check out both of their songs below, vote for your favorite by leaving a comment and submit your own jingle at socialmedia@housespirits.com.

Submission 1 by Emily. You can follower her on twitter at @EmilyTheOtt

Lyrics for Emily’s jingle
Take a fine distiller, add a matchless bartender
Join their unique insights for a flavor to remember
Mix it in a classic, modern, culinary cocktail
On its own, it’s fine to dine; Stands on its own just as well
Aviation Gin,
The spirit of American
With freshness of Pacific Northwest therein
One taste is all it takes
For there to be no mistake–
It’s limitless down to the name!
Aviation Gin.
Orange peel, coriander, and cardamom
Anise seed, Indian sarsaparilla
Juniper and lavendar
Have you tasted a botanical blend so savory?
From beginning to the end
Precisely measured and balanced–
For palate pleasure and prowess. Oh!
Aviation Gin,
The spirit of American
With freshness of Pacific Northwest therein
One taste is all it takes
For there to be no mistake–
It’s limitless down to the name!
Aviation Gin.

Submission 2 by Chandler. You can follow him at @justlionsmusic

To listen, visit his website here.
Lyrics for Chandler’s song

So good to be home in the USA, with all of my friends.
We’re all heading out on the town with a head full of dreams, and a bottle of gin.

Aviation Gin come and let your spirits soar.

Our spirits are high, our spirits are fine with Aviation

Aviation Gin come and let your spirits soar.
Open up a bottle for all the good times in store.

[Aviation Gin–Proudly made in the USA. Drink Responsibly]

All we need is shrub

What is shrub?Besides being a very short tree, another blogger, cocktailvirgin.com explains the cocktail ingredient as this,“Shrub is a fruit syrup fortified with vinegar. It represents the season’s best, preserved and stored without the need for refrigeration.”American shrub was traditionally made from berries infused with vinegar, anywhere from overnight up to several days; afterward the fruit would be strained out and the remaining liquid would be mixed with a sweetener and then reduced to make a syrup. Wikipedia says, “that the sweet-and-sour syrup could be mixed with either water or soda water and served as a soft drink, or it could be used as a mixer in alcoholic cocktails. Shrubs eventually fell out of popularity with the advent of home refrigeration.”

Shrub was introduced as a cocktail ingredient to me by one of my mentors and San Francisco barman, Neyah White. At the time Neyah made shrub syrups at his restaurant Nopa, to share what was fresh and available, seasonal fruits in cocktails at a truly seasonal restaurant.


Vinegar in cocktails? What???

“Vinegar is great as an appetite exciter. Think pickles and olives.” Says cocktailvirgin.com

Also think aperitif, an aperitif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet.

Lastly, bartenders hunger for acid, a balancing ingredient that completes the “sour” element in a classic sour cocktail format of sweet, bitter, water, spirit, sour. Vinegar and shrub syrups can serve as acid in a cocktail without the need of traditional lemon or lime juice.


How do you make a shrub?

“The secret for a good shrub is keeping the sugar and vinegar in balance (akin to lemon and sugar in a Sour, with both the lemon’s citric acid and the vinegar’s acetic acid giving a similar zesty bite to the drink). Neyah prefers that shrubs not be cooked. While cooking is quicker, the end result will be less bright.

For a baseline recipe, use 1/3 fruit, 1/3 sugar, 1/3 vinegar.

A sugar maceration (squeezing fruit flesh through the fingers is acceptable) stage should occur first, followed by hitting it with vinegar afterward.” –cocktailvirgin.com


How does this work as a means to preserve?

“When a shrub ages, it is like an ecosystem. The ambient yeast (yeast on the fruit itself and yeast from the air) turns the sugar into alcohol, and the acetobacter (the bacteria in unpasteurized vinegar) turns the alcohol into more vinegar. Eventually this will stabilize and not turn the whole shrub into fruit vinegar since the bacteria-induced pH change will stall out the yeast’s fermentation process (and thus the bacteria’s acetic acid-producing pathway).” –Neyah White


ALL WE NEED IS SHRUB (Brooke Arthur)









Plum Shrub (Brooke Arthur)

20 plums

32 oz cane sugar

750 ml champagne vinegar

2 oz cardomom

2 oz juniper berries

2 peeled oranges and their juices

pinch of salt

1 basket raspberries


-Pit all the plums and place into a small cambro, add sugar equal parts to plums roughly and raspberries and cover. Let sit for around an hour or until sugar dissolves and it becomes a thick syrup, stirring when needed. Add champagne vinegar and blend with a hand blender until plums are blended. Add all other ingredients, stir and cover for a minimum of a week, better in two. Do not refrigerate, but make sure it is sealed tight.

Strain and bottle.



-Brooke Arthur 2/14/2014


Thanks to Neyah White, Wikipedia, &


The Distiller Files – Making Gin

At House Spirits, the creation of Aviation American Gin’s flavor begins with our selection and treatment of our botanical and spice blend. Choosing an array of ingredients that blend harmoniously into a vibrant gin that works well in cocktails is the first step, but just as important is the way that we extract flavors from these components before we perform our daily distillation. In gin-making there are several ways to extract flavors and aromas from botanicals, but the way that best suits Aviation American Gin is via our “tea-bag” method.
To begin, each day at the distillery begins with us carefully evaluating, weighing and preparing the seven botanicals that go into every batch of Aviation American Gin. In my favorite step, to get at the heart of the juniper flavor we give all the berries a gentle whacking to bruise them slightly. After that, we place our spice blend into large mesh bags that work just like a tea-bag, allowing liquid to flow freely through them. We tie the three tea-bags securely and add them to a tank containing high-proof ethanol.
Ethanol is a terrific solvent, meaning it’s very good at extracting flavors, color, and aromas from most things that it comes in contact with, including our spice mixture. After making sure to fully hydrate our tea-bags in almost-pure ethanol, we allow them to sit overnight. The next morning we remove the bags and pump our now-flavorful green-yellow spice/alcohol tea to our trusty still to make that day’s batch of Aviation American Gin. Through the distillation process, we leave the unwanted color and flavor components of our spice tea behind in the still, collecting only the balanced and delicious flavors of Aviation American Gin. Painstaking? Yes. But worth it? Absolutely. Cheers!
– Andrew Tice, Head Distiller

Cooking with Aviation American Gin Botanicals

Need some inspiration?
If you are like me, I struggle with making new and inventive meals regularly.  I tend to make the same food week after week which can be pretty boring!

This weekend, I was stuck in a rut with my “usuals.” So I started scouring the internet for inspiration.  Suddenly it dawned on me, I am surrounded by creativity at work all the time.  Our tremendously talented bartending partners, Brooke Arthur and Ryan Magarian create delicious recipes everyday using Aviation American Gin. 

So I decided to use one of the ingredient found in Aviation – lavender.  Here are the two recipes I made – main course and dessert.  Bon appetit!


Lavender Lemon Cookies



Lavender Honey Chicken

– Amy Yukas, Marketing Director

Drink Like a President


We are always exploring new ways to celebrate our classic American holidays. This year, for President’s Day, we’ve decided to drink like a president. Since we can’t take the title away from Obama in time for the holiday, we decided to get creative. We’ll be pouring Aviation Rickeys into these glasses walking around yelling “veto” while marching to ‘Hail to the Chief” this coming February 17. How do you celebrate President’s Day?

Bathtub Cleaning Techniques

The term gets bandied about quite a bit, and each person has their own connotation when using it, but the true origin of “Bathtub Gin” is obscured by conflicting references and lore. All indications are that it originated during Prohibition and today it is generally meant to refer to either poor quality, or home made spirits and either of these meanings seem to be close to the mark.
Of course you can’t “make” gin in a bathtub since it is an open vessel and has no means of collecting and condensing spirituous vapor (distillation), but you can mix or compound a beverage that loosely resembles gin, adding ethyl alcohol, water, juniper extract, some sugar and God Knows what else. And this is probably the most accurate and well-documented definition, supported by transcript from Committee of the Fourteen (an Anti-Saloon League organization active from 1905-1932 in NYC). But a bathtub would be a pretty awkward and impractical vessel for such a task, so I would guess you would do it in a bathtub just once then look for a more suitable container.

These days, its probably best to just sip a nice gin cocktail while in the bath.

– Christian Krogstad, Founder

Aviation on TV

Aviation made an appearance on Fox News with Kim Haasarud showing everyone how to serve up some unique winter cocktails. Check it out.

Warm Up with Unique Cocktails

Gin is my Valentine

Get ready to have your socks blown off. Okay, now that you are barefoot in anticipation…. Prepare to try a Valentine’s Day cocktail that will make you fall in love. If you weren’t in love before, YOU WILL BE NOW. So make two; One for you and your sweetheart… or hell, two for you!
Aviation Gin Caribeno
The Coconut Kiss
1 1/2 oz Aviation American Gin
1/2 Cointreau
1/4 Rich simple syrup
1/2 oz Orgeat
3/4 oz Freshly pressed lime juice
Coconut water cubes
1.Pour coconut water into ice cube trays and freeze overnight.
2.In a mixing glass, combine all ingredients.
3.Shake vigorously for 30 seconds.
4.Pour into a double rocks glass and garnish with a mint tip.
5.Fall in love.
– Richelle Thorpe, Professional Gin Lover

V-Day Round Up

There are lots of ways to show someone you care this Valentine’s Day. For us, it always begins with a beautiful cocktail. Here are some of our favorites.




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Finding Your Drink


I am going to share the story of how I found my new go-to cocktail and how I learned to feel more confident ordering at bars.   I have to confess, before working for Aviation, I was not a fan of gin.  And I needed to be.  I could not market a brand or product I didn’t believe in.  So I went to the website and looked at the cocktail recipes.  I looked over each and every recipe – trying to decide what I thought would taste good while also taking into consideration what ingredients I had on hand (thanks to my Aviation American Gin-loving husband it was already in our home bar).  One drink rose to the top, the Bees Knees.  It was so simple to make and with only 3 ingredients, I was cocktail in-hand within minutes.  To my surprise, I absolutely loved it!  I was utterly amazed that 1) I actually did like gin (or at least this gin) and 2) I could make drinks!  I was so excited and made another for my husband and our two gin-drinking pals who were over for a visit.  Everyone was impressed, including me.  I was a vodka-cranberry gal and I never even called out a specific vodka!  That was 2 years ago, and although I have learned a tremendous amount about the spirits industry and different cocktails, this is still one of my favorites.

So how did I learn how to order confidently at bars?  I experimented at home A LOT.  There are still moments when I am intimidated by some cocktail menus, but knowing what I like is the first step to being able to order.   I know I like Aviation American Gin.  I now know I like a balance of citrus and sweet.  I also discovered I like bubbles…so cocktails with champagne or Prosecco or even topped with soda water.

So what are you waiting for?  Find a recipe that looks good to you and make it!  Good luck and I know you will find your next favorite.

-Amy Yukas, Director of Marketing

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