March 2016 - Aviation American Gin

Monthly Archives: March 2016

The Corpse Reviver No. 2

Corpse Reviver No. 2

The debate continues as to whether The Corpse Reviver No. 2 is the ultimate hair of the dog concoction, but there is little disagreement on the fact that the cocktail is sensational. First served at the Ritz in Paris back in the 1920s, this cocktail will awake your senses. I have always enjoyed Aviation American Gin with Lillet Blanc, but with some Cointreau, lemon, and absinthe in the mix, the combination is elevated to a whole new level.

Corpse Reviver No. 2

Harry Craddock’s book, The Savoy Cocktail Book, was published in 1930 and included a recipe for The Corpse Reviver No. 2. About the cocktail, he wrote, “To be taken before 11 a.m., or whenever steam and energy are needed.” We recommend one for any occasion; although what better day to imbibe a drink strong enough to wake the dead than Easter Sunday?

-Christina Shapalis, Aviation Team Member
Photography by Danguole Lekaviciute

Aviation Green Snapper

As far as holidays go, St. Patrick’s Day is an easy sell — all you have to do is show up wearing something green and have a drink, whether it’s green beer, Irish whiskey, Irish cream, Guinness, or some unfortunate combination of those last three things.

Green Snapper Cocktail

The holiday is by no means authentically Irish; it’s a distinctly American celebration of being Irish on this side of the Atlantic. Between the 17th and 20th centuries in Ireland, March 17th was commemorated with a quiet, dignified visit to church. Even corned beef and cabbage is, as you may know or have already guessed, an American idea of what Irish food is. Immigrants from the Emerald Isle substituted corned beef for the bacon used in the OG version of this dish, and the end result is closer to a New England boiled dinner than anything actually eaten in Ireland. It is the spaghetti and meatballs of Irish-America.

To me, all of the above is noteworthy and heartwarming in that it’s so distinctly American: a celebration of hyphenated culture and identity, a nod to our melting pot, a salute to our roots from all corners of the globe. Mike Cronin said it best: “In essence, St. Patrick’s Day was a public declaration of a hybrid identity—a belief in the future of Ireland as a nation free from British rule, and a strict adherence to the values and liberties that the U.S. offered them.”

So maybe it’s appropriate that in my search for something interesting and vividly green to share with you on this day, tomatillos and jalapeño made their way into the mix for this take on a classic Red Snapper. The end result is everything I was hoping for: vibrant, boozy, spicy, savory, and not reminiscent of green juices and smoothies. Now is not the time for apple and celery. That said, this is equally well-suited for starting your celebrations on the day of St. Pat’s, or recovering from them in the early afternoon of March 18th.

Sláinte!

Green Snapper Cocktail

Aviation American Gin Green Snapper
(Adapted from Heather Christo)

For mix:

  • 2 cups chopped green tomatoes or tomatillos
  • ½ cup chopped English cucumber chunks
  • ½ fresh jalapeño, chopped (remove seeds and white membrane for less spice)
  • Juice of 1 lime
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon horseradish
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Worcestershire sauce

For drink:

  • 4 ounces prepared mix
  • 2 ounces Aviation American Gin
  • Cucumber, lime, olives, salt rim, etc., for garnish

To make the mix, combine all ingredients in a blender or food processor and puree until very smooth. At this point, you can strain all or part of the mixture if you’d like a less chunky beverage; I strained half of it to thin it out a little bit. Build cocktail in an ice-filled glass, stir, and garnish as desired.

Yield: 2 drinks

-Danguole Lekaviciute, Aviation Team Member

Welcome to AviationGin.com.

You must be of legal age to purchase alcohol to view this website.

Please verify your birthdate: