Monthly Archives: February 2014
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 firstname.lastname@example.org.
Submission 1 by Emily. You can follower her on twitter at @EmilyTheOtt
Submission 2 by Chandler. You can follow him at @justlionsmusic
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]
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)
1.5 OZ WESTWARD OREGON STRAIGHT MALT WHISKEY
.5 OZ PLUM SHRUB
1 DASH CARDOMOM BITTERS
GARNISH: SLICE OF FRESH GINGER
(ICE FILLED COLLINS GLASS)
Plum Shrub (Brooke Arthur)
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, &
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?
These days, its probably best to just sip a nice gin cocktail while in the bath.
– Christian Krogstad, Founder
Aviation made an appearance on Fox News with Kim Haasarud showing everyone how to serve up some unique winter cocktails. Check it out.
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.