April 2015 - Aviation American Gin

Monthly Archives: April 2015


The Oceanside is a delicate balance of sweet and crisp savory flavor. Pretending you are lounging on the sand with a salty ocean breeze in your hair  is easy with one of these in your hand.



(recipe by Erik Castro)



  • 2 oz Aviation American Gin
  • 1 oz Freshly pressed lime juice
  • 6-8 Mint leaves
  • 3/4 oz Simple syrup
  • 2 dashes Celery bitters
  • Pinch of Sea salt


  1. In a pint glass, muddle the mint leaves
  2. Add spirits & mixers
  3. Fill with ice & shake vigorously
  4. Fine strain into a chilled coupe, rimmed with salt
  5. Garnish with mint leaf

-Rena Hartman, Aviation Team Member

Cocktail & Cake Pairing

Orange Lavender Bunt Cake

Orange Lavender Bundt Cake and Photo by Oana at Pastry Workshop

There is nothing quite like an after-dinner martini. Simple, classic, and elegant, a martini is the perfect way to showcase the subtle flavors lingering underneath the juniper in Aviation American Gin. Bundt cake is like the martini of desserts; Straightforward and timeless, a Bundt cake is delicious in its own, no-frills glory, but it is also the perfect platform to build upon. If you want to seriously impress the guests at your next dinner party I recommend pairing this enduring yet contemporary Orange Lavender Bundt Cake by Oana’s Pastry Workshop with an Aviation Dry Gin Martini.  Playing off of the same underlying flavors, with the lavender being so quiet it’s almost a suggestion, and the orange peel adding just the right amount of tang, these two are an ideal match. Follow this link to get Oana’s recipe for this sensational Bundt cake.

Aviation Dry Gin Martini

 Oscars Blog 5


  • 2 1/2 oz Aviation American Gin
  • 1/2 oz Dolin Dry Vermouth
  • 1 dash Regan’s No.6 Orange Bitters


  1. In a pint glass, add spirits & mixers
  2. Fill with ice & stir
  3. Strain into a chilled martini glass
  4. Garnish with a lemon disc or twist

Have fun experimenting with orange peel!

-Emilyn Nelson, Aviation Team Member

Low-Cal Favorites for Summer

Summer is coming! That means hotter weather, more refreshing cocktails and probably some bathing suits. We have compiled a list of our favorite low-calorie cocktails to help you stay in shape while still indulging in classic flavors.

Nothing speaks summer like the scent and taste of a ripe mango. We’ve done our best to capture that seductive sweetness with as little calorie intake as possible.

Mango and Soda

Mango & Soda


  • 1 1/2 oz Aviation American Gin
  • 1/2 oz Freshly pressed lime juice
  • 1 oz Looza Mango Nectar
  • 1/4 oz Agave syrup
  • 3 oz Soda water


  1. In a pint glass, add spirits & mixers
  2. Fill with ice & stir
  3. Garnish with a lime wedge

Usually once the heat sets in I start craving green tea instead of coffee. It is lighter in flavor, still packs a punch as far as caffeine is concerned and has great detoxifying properties. Let a Grapefruit and Green Tea Deluxe hit the spot!


Grapefruit and Green Tea Deluxe


  • 1 1/2 oz Aviation American Gin
  • 1 1/2 oz Freshly pressed grapefruit juice
  • 1 oz Green tea
  • 1 oz Soda water


  1. In a collins glass, combine spirits and mixers
  2. Stir for 2 seconds & fill with ice
  3. Top with soda water
  4. Garnish with a grapefruit disc

The simplest way to make a favorite cocktail a bit healthier is to use the diet alternative, granted there is one. One of the best summer cocktails, and by far one of the most classic, is the Aviation’s Gin & Tonic. You can easily cut the sugar back by using light tonic water instead of regular tonic.


Aviation & Diet Tonic


  • 1 1/2 oz Aviation American Gin
  • 1/4 oz Freshly pressed lime juice
  • 4 oz Light tonic water
  • 1 wedge Lime


  1. In a collins glass, combine all spirits and mixers
  2. Stir for 2 seconds & fill with ice
  3. Garnish with a lime wedge

Using soda water in a cocktail is a great way to get refreshing bubbles and hydration while cutting out the sugar. One of our favorite cocktails, low-cal or not, is the Aviation Rickey. With only a teaspoon of simple syrup this is a must have recipe for those hot summer nights.


Aviation Rickey


  • 1 1/2 oz Aviation American Gin
  • 3/4 oz Freshly pressed lime juice
  • 1 tsp Simple syrup
  • Soda water


  1. In a collins glass, add ice, spirits & mixers
  2. Top with soda water
  3. Stir
  4. Garnish with a lime wedge

One of our favorite variations of the Rickey, is an Aviation Cucumber Rickey. This one calls for a bit more sugar than the Aviation Rickey, but if you wanted to keep the sugar to a teaspoon for this recipe it will still be quite delicious.

Aviation Cucumber Rickey

Aviation Cucumber Rickey


  • 2 oz Aviation American Gin
  • 2 slices Cucumber
  • 1 oz Freshly pressed lime juice
  • 3/4 oz Simple syrup
  • 1 1/2 oz Soda water


  1. In a pint glass, muddle cucumber
  2. Add remaining spirits and mixers (through simple syrup)
  3. Add ice and shake vigorously
  4. Fine strain into an ice filled collins glass
  5. Top with soda water
  6. Garnish with a cucumber wheel & a lime wedge

Cucumber really embodies the freshness of summer. Think salads and ice cold cucumber water. Good thing we have another cucumber recipe that is low in sugar. The Watermelon Cucumber Cooler not only has cucumber, but it has the gentle sweetness of watermelon, maybe the most classic of summer fruits. With a pinch of salt, this cocktail is one to ignite all the taste buds and leave you refreshed and relaxed.

Watermelon Cucumber Cooler

Watermelon Cucumber Cooler


  • 1 1/2 oz Aviation American Gin
  • 3/4 oz Freshly pressed lime juice
  • 2 slices Cucumber
  • 3 cubes Watermelon
  • 1 pinch Salt
  • 1/2 oz Simple syrup
  • 1 1/2 oz Soda water


  1. In a pint glass, muddle the watermelon cubes, fine strain and reserve
  2. In a pint glass, muddle cucumber slices
  3. Add spirits & mixers (through simple syrup)
  4. Fill with ice & shake vigorously
  5. Fine strain into an ice filled collins glass
  6. Top with soda water
  7. Garnish with a cucumber slice

Cheers to summertime and all the wonderful things that it brings us!

-Christina Shapalis, Aviation Team Member

Babe Ruth Day

babe ruth

Babe Ruth is an American treasure. He is the kind of treasure that wasn’t perfect, but who exceeded all expectations. He blew the lid off the common perception of baseball, and remains a household name in this country. Known as “The Bambino” or “The Sultan of Swing”, he turned baseball from a slow, low points novel of a game into a home-run heavy, high points show. On the eve of the Roaring Twenties, he changed teams, moving from the Boston Red Sox to the New York Yankees. As if a serious enough rivalry between the two teams hadn’t been well established, the star of all baseball went to the big city.

George Herman Ruth, Jr. was born in Baltimore, and by the time he attended reform school had developed quite the personality. He was commonly described by teachers as “incorrigible”, a term I hope is used widely when I am described posthumously. Let’s be honest, the “Babe” was a temperamental, wild, and tough athlete. He played hard, and didn’t slow down when it came to his free time.

It’s a well known fact that the man enjoyed the drink. And, he enjoyed the bulk of his drinking times in a Prohibition-era America. He joined the Yankees in 1920, the very year Prohibition was enacted in the United States. By 1928 the man was earning $80,000 annually with the Yankees, an unprecedented salary for a professional athlete of the day. He was a keen and forceful negotiator, and a powerhouse on and off the field. Oddly enough, his last year with the Yankees was the first year after the repeal of Prohibition, 1934.

To me the Babe exists as this mascot of Prohibition-era New York City. His attitude and behavior were that of a human that followed his only rules, and his own rules alone. It is storied that during his career with the Yankees he was about the town nearly every single night. It is a mystery to many how he only missed a total of twelve games with the team. Pitcher Waite Hoyt, acquired to the Yankees lineup in 1920, became close with Ruth. Even Ruth’s closest friends could not comprehend how he functioned going at it so hard all the time. The stuff of legend.

My Babe Ruth, the one that exists as I learned about him as a child, is a martini-drinking, steak-eating, amazing athlete. I’m convinced he had a sweet-tooth as well. What I wouldn’t give to go spend a night about the town with that guy.

Babe Ruth Day 2

In honor of Babe Ruth Day, I created this pre-Prohibition style flip, complete with a whole egg and peanuts for the big guy. (It was said Babe ate twelve eggs for breakfast every morning.) I named it “The Ivory Nut” after the baseball of the same name. Alfred J. Reach patented the ivory centered ball in Panama, and suggested it would be better than a cork-centered ball. Reach sold his sporting goods company to Spalding in 1889, but the Ivory Nut, sadly, was never produced for sale.

The Ivory Nut

Babe Ruth Day 4


  • 3 ounces peanut infused Aviation American Gin with honey syrup*
  • 2 ounces Half & half cream
  • 1 whole Egg
  • 3/4 ounce Lemon juice
  • 1 tbsp fine Sugar
  • Chocolate bitters


  1. Combine sugar, cream, and whole raw egg in a shaker
  2. Shake only the sugar, milk, and cream vigorously for at least 30 seconds
  3. Add peanut infused Aviation American Gin, lemon juice, 2 dashes of chocolate bitters, and ice to egg mixture
  4. Shake vigorously for 30 seconds
  5. Strain through a Hawthorne Strainer into a shallow round glass
  6. Drip chocolate bitters in the pattern of the stitching on a baseball
*Peanut Infused Aviation American Gin w/ Honey  Syrup
  1.  Bring 1/2 cup honey and 1/2 cup water to a boil, stir continuously
  2. Take off heat a few seconds after combination has come to a boil, let cool
  3. Combine 3 cups of Aviation American Gin with honey syrup & 1 cup of unsalted but roasted peanuts in a large mason jar
  4. Gently muddle the peanuts until most of them are crushed
  5. Leave the mixture overnight, shake a few times before straining
  6. Strain mixture through a fine cone strainer into a clean jar

Drink for the batter up, and enjoy Babe Ruth Day!

-Rena Hartman, Aviation Team Member

Five Ingredients I Keep Stocked At Home

One of the best things about living in Southern California: the Micheladas. Pretty much every other week we find ourselves making the trek to Chula Vista for killer tacos and the best Micheladas in town. As a result I’ve developed somewhat of an addiction to Clamato and all of it’s deliciously vinegar forward clammy goodness. Turns out it works pretty well in a cocktail too. I’ve found getting to the border might not always be convenient, but you can always hit up the 24 hour burrito place down the street and grab a Flight to Chula Vista. Below are five ingredients I always keep stocked at home to get my Clamato fix.

Flight to Chula Vista

Flight to Chula Vista



1. In pint glass, add all ingredients
3. Fill with ice, stir or gently roll
4. Fine strain into a rocks glass
5. Garnish with a lime wedge and rim with brown sugar & spices


-Jay Henningfeld, Aviation Team Member


History of the Ramos Gin Fizz

Ramos Gin Fizz

The Ramos Gin Fizz is a classic cocktail from New Orleans created in the 1880s by Henry C. Ramos at his Imperial Cabinet Saloon. The drink recipe originally called for 12-15 minutes of shaking to be properly executed and it is storied that during the Carnival at the 1915 Mardi Gras, there was a corps of 35 Shaker Boys, shaking their arms off to keep up with Demand at the Stag, a bar that Ramos purchased in 1907. Ramos reportedly released his closely guarded recipe in defiance of the Volstead Act passing, in hopes that curious drinkers would keep his drink alive. Since then the Ramos Gin Fizz has solidified itself as one of the house drinks of New Orleans, as well as cocktail bars around this world to date. The appeal of this drink, that uses aeration and emulsification to create a rich yet refreshing profile, has reigned as one of the most notable classic cocktails because of its ability to be easy drinking while also allowing the botanicals of the gin shine.

Ramos Gin Fizz


  • 1.5 oz Aviation American Gin
  • 1.0 oz Heavy cream
  • 0.5 oz Lemon juice
  • 0.5 oz Lime juice
  • 0.5 oz Simple syrup
  • 1 Egg white
  • 3 drops Orange Flower Water
  • 1 oz Soda water


  1. Combine all the ingredients, except soda water, in a chilled cocktail shaker
  2. Add ice & shake vigorously
  3. Strain out the ice and shake again without ice
  4. In a chilled Collins glass add 0.5 oz Soda water
  5. Dirty pour the cocktail in the Collins glass over the soda, top with the remaining 0.5 oz of soda
  6. Gently tap the glass on the bar top to allow the carbonation to crown over the rim of the glass

-Trevor Frye, Aviation Team Member

G&T Weather

A gin and tonic is always an easy classic. Personally, the quinine in certain tonics have almost a mineral after flavor that can get to be a little too much after a couple rounds. Substituting in Jack Rudy’s Elderflower Tonic takes the edge off of the quinine to give it a sweeter, more flower perspective. Super simple, super classic.

Aviation & Elderflower Tonic



  • 2 oz of Aviation American Gin
  • 3/4 oz of Jack Rudy Elderflower Tonic
  • Soda water


  1. Add gin & tonic syrup to mixing glass, fill with ice & stir
  2. Strain into collins glass with fresh ice
  3. Top with soda water and garnish with lime wedge

-Zak Nelson, Aviation Team Member


World Gin Awards

World Gin Awards Pic

Aviation American Gin took home a couple more awards from the World Gin Awards, put on by the World Drinks Awards. The bottle itself took home the award for World’s Best Technical Excellence Design and the gin took home a gold rating for its quality. The year 2015 is off to a great start for us and we hope the same is true for you.


-The Aviation Team

Using Orange Peel in Cocktails


Plum Shrub

When most people think of orange peel as an ingredient in a cocktail as a garnish, which is delicious, I like to think of it more in a culinary way. Much like expressing the oils of an orange peel over a perfect gin martini, adding the oils of a peel in with a sugar mixture adds acid and depths of flavor. For those of you who are familiar with the “punch stock,” oleo saccharum, what I have done in the below shrub recipe is very similar with the addition of seasonal fruit. Tastes like summer!

All We Need Is Shrub


  • 1.5 oz Aviation American Gin
  • .75 oz Plum Shrub*
  • 2 dash Orange bitters
  • Soda water
  • Fresh slice of ginger for garnish


  1. Build all ingredients in an ice filled collins glass
  2. Stir, add garnish & straw

Plum Shrub*


  • 20 Plums
  • 32 oz Cane sugar
  • 750 mL Champagne vinegar
  • 2 oz Cardamom
  • 2 oz Juniper berries
  • 2 Peeled oranges and their juices
  • Pinch of salt
  • 1 basket Raspberries


  1. Use equal parts plum and sugar to a quarter less champagne vinegar
  2. Pit all the plums and place into a small cambro, add sugar equal parts to plums roughly and raspberries and cover
  3. Let sit for around an hour or until sugar dissolves and becomes liquefied, stir when needed
  4. Add champagne vinegar and blend with a hand blender until plums are slightly blended
  5. Add all other ingredients, stir and cover for a minimum of a week, better in two
  6. Do not refrigerate, but make sure it is sealed tight
  7. Strain and bottle, no need to refrigerate unless it’s not sealed

-Brooke Arthur, Aviation Team Member

Here Comes the Gin

Bridal Shower

It’s nearing wedding season, which means it’s officially bridal shower season. With love in the air and a few friends ready to tie the knot, I’ll be hosting two bridal showers this season.

My friends know I work for Aviation American Gin which means drink expectations are high. I’m not a professional bartender but I have access to some of the best drink minds in the world and they have given me the keys to easy party cocktails. This wedding season, I’ll be whipping up a few batches of the Kiwi Envy for my brides and their guests.

The cocktail is easy to make ahead of time, looks beautiful and is spectacularly delicious. Seriously, it’s really very good.

Here’s what I did to make a batch for my 8 guests.

Kiwi Envy

Kiwi Envy on bar


  • 16 oz Aviation American Gin
  • 6 oz St. Germain Elderflower Liqueur
  • 32 slices Kiwi
  • 4 oz Freshly pressed lime juice
  • 4 oz Simple syrup
  • Soda water


  1. In a big bowl, muddle the kiwi
  2. Add spirits & mixers (through simple syrup)
  3. Fill with ice & stir for about a minute
  4. Fine strain into a pitcher. Place in the fridge until ready to use
  5. When ready, add ice & top with soda water
  6. Garnish with a kiwi slices

-Kelly Sanders, Aviation Team Member

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