October 2015 - Aviation American Gin

Monthly Archives: October 2015

Cooking with Anise Seed

Anise Seed Cookies
One of my favorite flavors in Aviation American Gin is anise seed. It’s savory and sweet and makes Delicious biscotti (and great gin too!). Last weekend I made myself a Negroni to get into the Italian mood and set out to make some anise seed biscotti based on this recipe.

Anise Biscotti


1/2 cup Butter
1 cup Sugar
2 Eggs
2 teaspoons Anise extract
2.5 cups Flour
1.5 teaspoon Baking powder
1/2 teaspoon Salt
1.5 cups Sliced almonds
2 tablespoons Anise seed
16 ounces Chocolate
Preheat your oven to 325 degrees. Line a baking sheet with parchement paper and set aside. In a bowl, combine butter and sugar and mix until light and fluffy. Add the eggs, one at a time and combine. In a separate bowl, mix flour, baking powder and salt. Add flour mixture to butter mixture and combine. Stir in the almonds and anise seed. Divide the dough into two equal pieces. Shape into 12 x 2 logs. Place on baking sheet, side by side. Bake until edges are golden brown, about 30 minutes. Once done, cool on wire racks until loafs are cool enough to touch. Cut with a serrated knife into 3/4 inch slices. Place cookies back on baking sheet and return to oven. Bake for 6 minutes or until golden brown. Flip cookies over and bake for another 6 minutes. Cool cookies and then dip in melted chocolate. Allow chocolate to cool and harden. 

Celebrating Liqueur Day


National Liqueur Day is tomorrow! In order to celebrate, I mixed up a cocktail using one of my favorite liqueurs, Genepi. You’re probably familiar with Genepi, even if you don’t realize it. It is an ingredient in Chartreuse and Absinthe, and people in the alpine regions of France and Italy have been picking the flowers and infusing alcohol with them for hundreds of years. It’s bitter (it’s in the Artemisia, or Wormwood genus), herbaceous like oregano or thyme, floral like chamomile, yet still rich and buttery.

There are many different producers of Genepi, but one of my favorites is Guillaumette. There is actually a sprig of Genepi in the bottle, and it retains a really fresh herbal flavor and isn’t sweet to the point of being syrupy. It’s the perfect complement to Aviation American Gin’s soft and floral botanicals, and the egg white and pineapple gum syrup add a decadent texture.


  • 2 oz Aviation American Gin
  • 3/4 oz Genepi (Guillaumette or otherwise)
  • 3/4 oz Lemon Juice
  • 1/2 oz Pineapple Gum Syrup
  • 1 egg white

Combine all ingredients in a tin and shake vigorously without ice for 30-45 seconds (depending on your vigor). Add ice and shake again until well chilled. Strain into a cocktail glass and garnish with a fresh sage leaf.

-Stuart Jensen, Aviation Team Member

Spooky Ookie Garnishes


Halloween is just around the corner. Craft stores are dangerously rife with spiders, crows, bats, and cats. The spookiness is abounding. So, why not prepare some adorable cocktails with dark and mysterious garnishes?

Here are three easy cocktails, complete with super creepy Halloween garnishes.

The Aviation American Gin Zombie Punch



Add gin and punch mix in a shaker full of ice. Strain mix into a glass and top with soda water. Add zombie hand King Cube.* Finish with a pinch of habañero salt.

*Zombie Hand King Cube: Purchase small skeleton hands from craft store. Fill King Cube Tray (by Tovolo) and rest skeleton in water. Freeze overnight.

Cinnamon Ginger Flying Mule



Shake gin and syrup in a shaker with ice and strain into copper mug full of ice. (Hand engraved copper mug by This is Folklore, Portland.) Top with ginger beer. Stir gently. Garnish with slice of apple and ginger.

Aviation American Gin Ghost Chili Cool Shooters



Pour gin into frozen Cool Shooters (by Friends of Fred) ice shot glass. Add a pinch of Jacobsen’s Ghost Chili Finishing Salt to shot. Garnish with sparkly spider.
Invite your friends over to greet trick-or-treaters and imbibe the spirits of Halloween!

-Rena Hartman, Aviation Team Member

Fall Flavors

Autumn is the season when hardy fruits reign queen. Blackberries, apples, and cranberries weather the cooler temperatures divinely and our cocktails are better for that. I chose to play around with a two cocktails—one using apples and one using cranberries. They are beautiful companions for sitting on the porch wrapped up in your blanket while watching the leaves fall.

I wanted to make a (more or less) original drink using maraschino liqueur, but found the taste profile of liqueur difficult to compliment. I perused the internet for cocktails with gin and apple juice and found something I thought would be compatible with maraschino liqueur. My partner claims that this drink tastes like a slightly salty gin lemonade, which I’m totally into.

The Autumn Lemonade

Carlene Autumn Blog 1


  • 3 oz Aviation American Gin
  • 1 oz Luxardo Maraschino Liqueur
  • 4 oz Apple juice
  • 1 oz fresh squeezed lemon juice
  • 1 oz honey

Pour all contents into a shaker and shake vigorously. Pour through strainer into a mason jar and enjoy.

This cocktail honors my Danish roots a little. I named it efterår (pronounced efftuh-or), which means autumn in Danish, but literally translated it means ”after year.” I enjoy the idea of thinking about autumn as the ”after” portion of the year what with the natural world descending into its slumber. I used aquavit because this is the time of year that us Danes break out our aquavit for all the indoor celebrations we will be having with the coming cold weather. I’ve also been dying to make a cocktail with kombucha and something about gin, aquavit, and kombucha sounded like it would taste beautiful. I wasn’t wrong, especially once I found a ginger kombucha.


Carlene Autumn Blog 2


  • 1 ½ oz Aviation American Gin
  • 1 ½ oz Krogstad Festlig Aquavit
  • 2 oz cranberry juice (not cranberry cocktail, but the real bitter stuff)
  • 1 oz ginger kombucha*
  • 1 oz simple syrup
  • 6 dashes orange bitters

Pour all contents into a shaker and shake vigourously. Pour the kombucha in shaker and stir for about 20 seconds. Strain and pour into a mason jar.

*If you can’t get your hands on ginger kombucha, use a ginger beer and only pour half an ounce.

-Carlene Ostedgaard, Aviation Team Member

World Egg Day is Tomorrow!


Like a lot of Portland, Oregon residents, I know a few urban chickens, including Gravy, the chicken pictured. Gravy produces some pretty mean eggs and while most of them go into biscuits and omelettes, I was able to grab a few to celebrate World Egg Day this October 9, 2015.

There are several great cocktail recipes made with fresh eggs including Hot Fun in the Summertime, the Strawberry Fizz and the Clover Club but this year, I’ve decided to make a Lady Sage. It’s earthy, soul-warming and delicious. Happy celebrating!

Lady Sage

Lady Sage

  • 2 oz Aviation American Gin
  • 2 leaves Sage
  • 3/4 oz Freshly pressed lemon juice
  • 3/4 oz Simple syrup
  • 1 small Egg white
  1. In a pint glass, gently muddle the sage
  2. Add spirits & mixers
  3. Shake without ice for 6 seconds
  4. Fill with ice & shake vigorously
  5. Fine strain into a cocktail glass
  6. Garnish with a sage leaf

-Kelly Sanders, Aviation Team Member

French 75

FullSizeRender (38)

A powerful cocktail with a kick, the French 75, has been in existence since before the 1900s, though it did not earn its name until 1925. Due to the strength of the cocktail, it was named after the 75mm Howitzer field gun popularly used by the French and Americans during World War I. The citrus and champagne lend a refreshing drinkability to the cocktail, which tends to disguise how strong the drink truly is….consider yourself warned!

french 14

French 14

The French 75 reached true stardom in 1942 when the classic film ‘Casablanca’ was released and portrayed a German soldier ordering one at the bar. The French 75 still maintains a place in the modern cocktail world as a well-balanced, crisp, bubbly and spectacular drink. If you’ve never tried one, do yourself a favor and order/ make one tonight! More of a rosé fan? Try the French 14!

-Christina Shapalis, Aviation Team Member


Anise Seed

Anise Seed

When licorice flavor is brought into use for distilling purposes it can come from a surprising range of botanicals. From actual licorice root to anise, hyssop, or fennel you can get similar results from some unrelated plants; even anise and star anise are in different families. So you have to wonder what the unifying factor is here that makes all these band together. Or maybe you don’t but it’s my blog entry and you can hear about it anyhow.

Anethole is the compound that provides this commonality between so many plants and seeds that measures 13 times sweeter than sugar. And given it’s pervasiveness it seems almost every drinking culture has aspired to create a licorice-dominant spirit.

The anise seed (Pimpinella anisum) we use in Aviation American Gin is course ground and added in small amounts. The subtle, camphor sweetness it lends is a classic gin flavor that counterbalances some of the earthy and dry components. Therefore in mixing with cocktails, anise is incredibly well complimented with mint and complex herbal notes.

Barry Cocktail

Barry Cocktail

A great example is the Barry Cocktail. The sweet herbal depth of Carpano with bitters is a classic flavor win, and stirred in mint brings mentholated refreshment to the drinks finish. And given that Aviation is a perfect gin for a Martinez (the proto-martini this drink is a variation on) it’s translation here is just as fitting.

-Miles Munroe, Aviation Team Member

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