Aviation Gin Blog
How To Celebrate National Cherries Jubilee Day
Cherries Jubilee was invented for Queen Victoria. Imagine, the woman responsible for inspiring the prudish philosophies that defined the Victorian era, enjoying cherries poached in simple syrup, cooked in brandy, and served over vanilla ice cream. Such decadence for such a composed lady.
Georges-Auguste Escoffier created this simple masterpiece among Victorian Desserts for the Queen’s Golden Jubilee in 1887. Escoffier was the Ferran Adria of his day. He revolutionized old French cuisine. He had book deals, taught expensive cooking classes and remains very famous. Bourdain calls him a “hustler” in an interview for the Eat Life blog (October 29, 2009). Without Escoffier we would not have Julia Child. She learned much from La Guide Culinaire. In fact, without this celebrity chef French Cuisine may never have made its way into the American cultural spectrum.
And, without creativity and experimentation in the kitchen there would be no celebrity chefs. I am certainly not attempting to gain notoriety for my recipes. However, the persistent thought of Aviation American Gin cherries flambe, lemon sorbet, and a drizzle of Jack Rudy’s Tonic syrup has me inspired to set fruit aflame. I even had sepia-toned, silent film-style, dreams of preparing the dish tableside for a very staunch Queen Victoria and a smirking Monsieur Escoffier. In reality, the stainless steel pan full of Bing cherries set to flame in my little apartment turned out tres bon.
Aviation Gin & Jack Rudy Tonic Cherries Jubilee
- 1/3 cup Aviation American Gin
- 1 pint Lemon sorbet
- 1 lb. Fresh, sweet cherries
- ½ cup Sugar
- 1 Lemon
- Use real cherries, not canned cherries!
- Taste test as you go, but be careful not to get burned!
- Be bold, not Victorian!
- Scoop sorbet into serving dishes and keep in freezer until ready to serve.
- Wash and pit cherries. Place cherries and sugar in a large sauce pan. Peel two wide strips of lemon zest and add to the cherries. Squeeze juice of half the lemon over the cherries. Stir to combine evenly. Cover and cook the cherries over medium-high heat until the sugar dissolves—four minutes or so. Uncover and cook over medium-high heat until the cherries get juicy—five minutes or so.
- To flambe the gin: If cooking over a gas flame, pull the pan full of cherries off heat and add the gin. Ignite the alcohol, being careful not to set yourself aflame. Swirl the pan slightly until the flames subside. If cooking over electric heat, put the gin in a small sauce pan separately. Warm it over medium-low heat and carefully light it with a match. Pour the lit gin over the cherries, and swirl the pan until the flames subside.
- Scoop the cherries and their juices over the prepared sorbet scoops. Drizzle an even amount of the three tablespoons of tonic syrup over the serving.
Don’t be Victorian, no prudish servings. Enjoy this tart concoction alongside an Aviation’s Gin & Tonic with your brazen Francophile friends. Happy National Cherries Jubilee Day!
-Rena Hartman, Manager & Sales Lead
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