How to Make the Best Aviation Cocktail - shaken or stirred?

[@AndersErickson]

Shake or stir? (Stick around for my color theory lesson 🤓) Cheers to you and your aviation! ✈️ TIME STAMPS Intro: 0:00​ The Booze: 1:11​ The Recipe: 2:58​ Sips: 5:25​ Color Theory: 7:05 🥂

[@islandbud]

I love a man that gets into his Multi-Tasking. Science AND Art & Cocktails Dos. That is also why Hospital scrubs are green. I adore this Channel. Thanks for being here.

[@mathieucelary246]

what about shaking all but the violet liqueur and then add it at the end with a gentle little stir?

[@oliverschmidt1988]

@@mathieucelary246 thats what i thought too

[@SaroShow]

Hello, in Italy we pronunce Maraskino🇮🇹👋🍸

[@justintetzlaff3651]

Thoughts on using empress 1908 gin? would really add to the purple color. I'm not sure how that would work flavor wise.

[@rexrichmond8772]

As a 25 year barman, I build mine by placing the crime de violet in the chilled coupe and pouring the shaken cocktail over it. Maintaining the bright color and saving time.

[@bradottoson6597]

I just recently discovered this cocktail when the wife and I went out for our anniversary. It was shaken. I know because it was cloudy. Tasted good, good enough that I bought some Creme De Violette for our home bar. I searched for recipes and found this video. I’ve been stirring them at home but I had a similar thought as yours. The weather here has been hot and we’ve been on a Daiquiri kick but I’m going to try your method on the next aviation I make.

[@johndaltrocanto]

That makes sense

[@hafidatoubani4712]

Crème*

[@tobebrockner]

@@hafidatoubani4712 good grief

[@cavemandrew5565]

That's what I was thinking.

[@JoshChristiane]

You're by far my favourite bartender on KZbin or anywhere else. You just seem really nice, and every recipe of yours I've ever copied is always better than every other recipe I've tried. You just understand flavours and balance well.

[@AndersErickson]

Thank you, Josh! It means so much to hear that. Cheers to you and many more good drinks!

[@christinecamley]

Agreed, Josh, and in this difficult time, as we all navigate a pandemic (I'm a psychologist so I have never had such a rush of people to help, with massive anxiety and stress) someone who is clearly very nice, is a treasure to watch, and learn from. Very calming!

[@JoshChristiane]

@@christinecamley That's great to hear, I think hobbies like having a little home bar and things like that can help keep people busy during these crazy times. I'm sure you are super busy with clientele, but I'm glad there are people like you ready and willing to help.

[@christinecamley]

@@JoshChristiane Hi Josh!! Thanks so much for the kind reply! It means a lot!! Hobbies can make such a big difference in coping in tough times. Being able to follow along, learn, and connect with others, makes things feel more normal - I hate that word - but you know what I mean! I love my work! Be well!! Much care!!

[@brett327]

Same - really enjoying going through the entire catalog!

[@lilbitabouteverythingpocast]

Truth be told, I’ve been stirring my Aviations for a long time precisely for the same reason. In fact, I used to bartend at a bar in FL and I was taught to do it stirred. Clearly the color is far more vivid stirred, but the flavors are more pronounced. When shaken it’s almost as if everything blends in so well that it’s difficult to distinguish the different types of booze. When stirred one is almost like layers that allow the different types of booze to be tasted. The Aviation is my favorite cocktail and truth be told I’ve never had a bad one. That being said I do prefer it stirred.

[@brittneydoesitherself5546]

I’ve been a bartender for 12 years and just found your channel today. It’s a slow, snowy lunch shift on a Monday and your channel is exactly what I need. You’re great.

[@kelleyroberts1588]

I got this when I went out one night that had a dash of lavender bitters and it took this cocktail to another level. I'll never make this cocktail without it again.

[@alexandernordstrom1617]

I was sent here from a slightly more buttoned up Anders Erickson in his "3 cocktail recipes to try this spring!" video. This looks like a promising channel! ;-)

[@markzalubas5793]

This is my absolute favorite cocktail. It seems to forge a new 'compound' from the ingredients. I've switched out the gin many ways and it always works and delivers a slightly different, but always agreeable, cocktail. Unfortunately, it's a home brew because I find most bars either don't have the ingredients or don't know how to make it. [I was impressed with Anders' ability to both shake and stir at the same time. That's talent.]

[@BentheBB]

The Aviation is perhaps my all time favorite cocktail. I try to always use Empress 1908 Gin for two reasons. First and foremost, its one of my favorites Gins, so hey why not use it for one of my favorite cocktails? But also, the Empress 1908 Gin has this fantastic violet color. I think this makes up for the color loss when shaking the cocktail and allow you to still aerate the fresh citrus. On occasion, I will also add a dash of St. Germain liqueur so enhance the floral vibes of the Violette and the Empress (which is a very floral gin)

[@flomaier1589]

Hey that just sounds like the "Bella Luna" then! Could you please post your measurements here on how much ml you use? Thank you! 🥂

[@FriskyOCallahan]

Ya I was thinking of the same, using Empress and some light St Germain to keep the color and add floral complexity!

[@thesangst5238]

Use empress 1908 from Canada for your gin. It’s purple in hue!

[@yourhuckleberry7480]

I always called this the dirty dishwater cocktail. Tastes delicious though. Will try it stirred next time.

[@markwilliamson6562]

I have found the best way is to dry shake everything apart from the creme de violet and single strain into a mixing glass containing ice and creme de violet. Then just a matter of stirring. this way it gets aerated, keeps its colour and has no problems with double dilution.

[@rishi_rajani]

Reallllyy interesting take

[@darma8030]

I chose stirred and started with a Luxardo cherry at the bottom in a bsp pool of it’s own syrup and poured the cocktail carefully onto the cherry so as not to disturb the ‘red dawn’ effect. In a flared martini glass this was absolute heaven or highway to the danger zone, depending on your altitude. Thank you Anders, thank you Az. 💜

[@woodandwake]

I just double up on the creme de violet. I love the flavor of it.

[@nathanbowman9051]

This is still my favorite drink you've put out and what got me hooked on the channel. It's also the reason I can drink gin. Thank you again and keep them coming.

[@SellingtheMainLine]

We made this to celebrate England's 2-1 win over Denmark in Euro 2021, just an excuse as I have been looking for one to make this since I bought all the ingredients. Delicious, a great balance between sweet and sour. I used Pennsylvania Blue Coat gin a local gin from Phoenixville PA. I did stir it and love the color. Great drink, will be finding many excuses to make this again.

[@tomkurutz8866]

New favorite KZbin channel, you the man Anders!!

[@mitchrowe7627]

Underrated channel. Love it.

[@jaypal3815]

Just made this. Had 2. Feeling fantastic

[@MichaelJones-gw8sg]

This is the video that has inspired me to attempt to make more cocktails. So I made this one, and Oh my! This is good. Thank you.

[@skirtane]

Love how you did both at the same time and explored the difference. Awesome!

[@AndersErickson]

Thank you! Cheers!

[@01JennieLou]

Talk about chewing gum while you walk! I was impressed!

[@KatherineXIX]

My favorite one is served at my husband’s restaurant in Atlanta during the fall/winter…it replaces the maraschino with St. George spiced pear, I believe it is stirred, and it’s served in a lowball glass on a big ice cube. That’s how I make them now!

[@lockiea1]

Have been on a cocktail journey led by you. Each week I am trying a new one from your videos and the family and friend all get to try. Had the Aviation a few weeks ago, stirred and it was excellent. Very high ratings from the crowd. Thanks for the tips and tricks, leading to great sips!

[@CoachVinoLLC]

What’s to stop you from shaking everything but the Creme de Violette and then adding to mixing glass and stirring in the Violette? It’s an extra step but this could be the best of both worlds. 🧐

[@AndersErickson]

You bring up a good point. I’d certainly give it a shot. I don’t know how the flavor of the creme de violette would incorporate when added after dilution, but it could be the answer. Maybe splitting up the creme de violette and shaking half while stirring in the other half after dilution. Appreciate the comment!

[@stovex0r]

@@AndersErickson Is there any reason you couldn't just do a dry shake before transferring everything to the mixing glass?

[@0cramoi]

@@stovex0r i think the big problem here is the aeration, not just the dilution. If you add a non aerated creme de Violette to the shaken drink it may be dense enough to sink? Idk, just brainstorming

[@sai51192]

**Said the voice of common sense!!

[@schloany4479]

@@0cramoi Shake the creme de violette

[@atarimasters]

Love your videos and thanks for explaining the ingredients thoroughly. A lot of guys on KZbin assume that we know exactly what the ingredients are and I end up exiting to google to figure out what they are since im pretty new at making cocktails.

[@dawarner6302]

I tend to create a hybrid of shaken and stirred… I shake the maraschino, gin, and lemon and strain/pour it over the Creme Violet in the coup with the cherry… this causes the violet to mix in but not be bruised with the other flavours… and the bouquet remains floral but the notes are citrus and the herbal from the gin (especially Uncle Vals).

[@MacManPro36]

Ok, it’s CRAZY how different they taste side-by-side. I absolutely prefer the stirred one now. This was amazing, thank you for doing this!

[@AndersErickson]

I'm glad you tried the side-by-side! It's incredible how different the results are from shaking vs stirring a cocktail. Happy you found it helpful! Cheers!

[@christosioannou9628]

“We’re gonna shake and stir at the same time” Ho-ho! Look at mister ‘Walk and Chew Gum’ over here!

[@jonathanwilliams1974]

More like pat your head and rub your stomach. Bartender skills at 11 on this chap.

[@jamespicou5637]

I just made my first aviation and couldn't understand how I lost the purple hue. Your answer was brilliant. I never expected color theory here. Thanks so much.

[@judygreeneRedheadbeauty]

I love Empress gin, lime juice, rosemary simple syrup shaken. Add a sprig of Rosemary 💜

[@johnolmos8670]

If you use The Bitter Truth Violet Liqueur it will make it it’s intended Sky Blue hue that was probably originally intended by Enslin. In my recipe I only use a barspoon and a half so as not to impart the dreaded hand soap taste to the cocktail. I also do a barspoon of simple syrup to boost up the drink since Luxardo finishes dry. This is my favorite cocktail

[@JohnDoe-zw8vx]

What a great idea for a video (same cocktail shaken vs stirred) and awesome multitasking! 👍

[@taiha4892]

Just learned this cocktail and this video was awesome and insightful!! THANKS!

[@PaulyBarrels]

I actually shake everything but the violet liqueur, strain, and add the violet liqueur while stirring with a swizzle. It's a beautiful presentation.

[@denishabrown4034]

Very good to know! Just shook mine and now I’ll be stirring!

[@Jp-ww6kh]

It's always five o clock in your vids, it's my new time for shaking

[@eileenmichels2736]

The Aviation is one of my favorite cocktails…I stir ! It’s delicious ! It’s beautiful !

[@TheHuscarl101]

The aeration brings the aroma more to the nose and the olfactory aspects change the flavor even though the ingredients agree identical. Nice vid

[@kimisenberg4732]

The aviation is my favorite cocktail and I will be stirring for brunch this weekend

[@baloneyandfunk5234]

I had two aviations at two different high-end cocktail bars - both very different. At home I realized I like 1/2 oz of the violette otherwise I get too much maraschino. Fun to play around with builds!

[@kasparcopper9496]

There's a gin that uses Butterfly Pea Blossom as one of its botanicals it lends a great indigo/violet hue to really bolster the Crème de Violette in the cocktail. But I'm sure I'm not the only person to have suggested that.

[@trevorrose1]

Very interesting results, I may stir up an Aviation now

[@rewdymeyer]

One of my fave cocktails. Love your channel.

[@scottgilbert5573]

I love a great Aviation. I can't wait to try your version tonight

[@Rikkcas]

It’s probably sacrilegious, but I made a variation once when I had no more violette. I make the aviation when my wife has her girlfriends over. It’s their favorite. I substituted the violette with chambord on one of those nights. Even though I didn’t initially tell them 🤫, they noticed (especially the color)and loved it. Different taste, but still quite delicious. It was a big hit with the girls. We named it the Helicopter. Try it sometime. It’s a novel flavor twist on the aviator. 🧊

[@ValeriaDiaz-ix5yk]

Anders you are fantastic, so engaging! I'm glad I came across your channel-- I have a love for drinking cocktails but more recently for learning to make them. You have a new subscriber and hopefully one day a customer at your bar!

[@christophermitchell-whites403]

Why not do a little of both? You could omit the Violette till after the shake, and pour to your mixing glass, add the Violette, then stir. This may get the color you are looking for as well as round out the citrus.

[@robertbentley3734]

Came here to say exactly this.

[@bob___]

Thanks for this video, which I ran across about a month after it came out. Not that anyone cares, but my personal preference is to use half the amount of creme de violette and twice the amount of maraschino liqueur (and I also prefer lime juice to lemon juice). The result doesn't look very purple but instead looks like what you see out the window of a plane when flying through clouds. The result also deemphasizes the creme de violette, which is an improvement as far as I'm concerned.

[@jays1752]

Love you're channel. I've done this comparison with these two versions of an Aviation many times at many bars. What I've found is most bar patrons prefer the shaken version. It's more refreshing, less floral and the balance just seems better between all those disparate flavors. The stirred version also On a personal level I love the grayish purple hue achieved by shaking. Reminds me of foggy autumnal mornings.

[@Ghorda9]

there seems to also be a lot of people that associate floral with soap because they use floral smelling soap.

[@findlayrankin9769]

Having tried both I can’t decide cause as a cocktail it works really well shaken. But for personal preference I like the depth you get when the spirits aren’t bruised to fuck. You drink it slower and get to really taste a lot of the drink. I think you can’t rly decide a winner here. It’s always gonna be down to whatever your favourite is.

[@elizabethann9152]

Loved this. Stirred citrus duly noted.

[@tjbh1313]

I'm a newbie to mixing drinks. Fell for the Creme de Violette at Sardi's. This was awesome!

[@ChefJon250]

Anders, love the videos. Not sure where you live, but if you are able to procure some Empress gin, it will enable you to shake the cocktail, and not lose the colour you're looking for. The gin is made in Victoria, BC and contains butterfly pea blossom (among other things) that give it a natural purple colour - and it tastes incredible.

[@realtoast7036]

Made this last night for guests in smoky Tahoe. The perfect drink for the occasion. BTW, I’ve been stocking my cabinet with all the brands you show for various drinks. If they’re not paying you, they should!

[@elcarlitos23]

Shaking it helps with the entropy in the cocktail since the composition of the juice is so different than the liquors and spirit. If you clarify the lemon juice and then shake, you might conserve the color and perhaps balance the flavor without changing proportions. I will try this at my bar. Awesome channel! Love all your videos.

[@fr3d611]

So i experimented a bit (both shaken and stirred) and here's the version i came up with which i really liked: In the mixing glass: 60ml gin 15ml lemon juice 7.5ml luxardo 7.5ml violet syrup (couldn't find violet liqueur in my country, only syrup) bar spoon of simple syrup bar spoon of elderflower liqueur Stir with ice I found that the simple brought up the needed sweetness compared to the original recipe and the elderflower raised the floral notes. Did the same specs but shaken instead and adding the violet syrup to the glass but i still prefer the stirred version which is boozier.

[@graygeneral6029]

No doubt this has to be stirred. Thanks, Anders!

[@TheTribalBarGuy]

Nice. This is such a good drink. It survived the test of time for a reason. Cheers!

[@AndersErickson]

Agreed! Glad this one stuck around.

[@amycoronado4920]

This is my favorite drink. Best with Hendrick's 💜

[@ixian98]

Anders, love your videos. great cocktail!!

[@freyatilly]

Nice work. Really enjoy your presentation. I'm just learning for home bar pleasure.

[@Corndog4382]

It would be a bit tedious but interesting to try shaking all ingredients besides the violet, then stirring it in at the end. Maybe best of both worlds?

[@jarrettpeeples9745]

I use Tempus Fugit for the creme de violette and Empress Indigo for the gin, and you get a super vibrant pink on the color.

[@cxrgaming923]

The picture of the cocktail in the thumbnail looks beautiful.

[@AndersErickson]

Thanks! This drink is such a beautiful color.

[@peppat27]

Now I know why my aviation turns out grey. I'm going to stir my next one and see. Definitely one of my favorite gin drinks

[@sidneymayer4054]

I've had great Results with shaking it before adding the violet. Strain into the mixing glass and add the violet.

[@oscarsnr]

You really should get a worldwide commission deal. Yesterday, I walked into the only bottle shop near my office - something I’ve never done before - and incredibly, they had Creme de Violette. A rare find in NZ. Guess what cocktail we had last night? Stirred, as you suggest. Amazing colour. And certainly better than my previous effort to create purple by adding Blue curaçao and Chambord...!

[@AndersErickson]

I'm so glad you gave the aviation a try! It's so much fun discovering a new ingredient or drink, and I admire your creativity with creating a purple drink using blue curaçao and Chambord! Cheers to you, Patrick - thanks for the comment!

[@tinav3613]

I just made an aviation slushy with empress indigo gin. It's delicious and very purple :)

[@berelinde]

Maybe my taste buds aren't up to muster, but when I make an aviation with those proportions, all I taste is lemon and gin. I use half an ounce of both the creme de violette and maraschino liqueur, and I shake to take the edge off the lemon. The brand of creme de violette matters, too. The only brand available in my area is The Bitter Truth, and that is much more blue than purple, so the cocktail ends up being a translucent sky blue color. Since we're already going for floral notes, I usually add a few drops of orange flower water or a bar spoon of elderflower liqueur for some complexity. I usually serve it in a Nick and Nora glass because it fits, but next time, I'll try a coupe to see if the extra surface area enhances the fragrance.

[@ac968174]

Thank you for doing a side by side. I feel like with stirring it would also be easier to control dilution.

[@caraha02]

I’ve seen you wear this shirt in a few videos and it always looks so sharp! What brand is this?🤔

[@alessandropaparo2105]

Love Ur channel! Very interesting and fun. Congrats!!!

[@qsssecurity3598]

Ill be running a marathon watch of your channel. I am way into how you explain coctails, history and all the goodies of bartending.

[@Barprints]

I honestly did the same when I cam across this channel. You're in for a treat

[@jeremyphillips7827]

Can't wait to try this. That's an interesting dilemma. What causes the cloudiness and loss of color when the drink is shaken? Is it the aeration that does it, or does the ice melt more when shaken rather than stirred, causing the diluted color and cloudiness? If it's the latter, I imagine dry shaking the lemon juice, gin and maraschino liqueur together before pouring them into a mixing pitcher with the crème de violette and ice for stirring might help. Unfortunately, I don't have the supplies on hand at the moment to test that theory.

[@Trashbd]

When I do Aviation Cocktails for myself I like to use pineapple juice instead of lemon, it takes the edge of the Gin better imho (but I do stir it)...

[@matlhound65]

I have always found that shaking it tends to make it grayish and less appealing, but love the flavor.

[@MarkStudent]

I'd like to make a point that I appreciate it always being 5 o'clock at your place.

[@MrPedelman]

This is an amazing cocktail. Stirred.

[@MysterSnow]

I think adding a little bit of butterfly pea flower to the gin to exaggerate the purple would be cool, even though the colour might change from the lemon juice. You could buy Empress Gin but just getting your favorite Gin and adding those flowers to it is best of both worlds

[@Cremantus]

Thanks for comparing...

[@CarlEuegene]

Ok this was so awesome!!!!!

[@Suspiria-Baybee]

I’ve always found that upping the creme de violette ever-so-slightly and adding half a barspoon of marasca syrup helps to maintain a lovely purple color with this drink, though I’m also aware that isn’t exactly traditional.

[@RobsHomeBar]

Great video! I’ve never tried stirring the cocktail. Now i need to try both side by side! Well done! Cheers!!

[@AndersErickson]

Thanks, Rob! It was a fun side-by-side taste test!

[@johannesq6500]

Great vid, thanks! So stirred Aviation is basically peaceful cohabitation of different groups in their own ancestral places, and shaken Aviation is the Kalergi Plan. Think I'll go for stirred.

[@rumtikihomebar7301]

Will stir one tonight - nice

[@jessicat3762]

Im late to the game on this video and channel to be honest... I discovered you can shake your clears and citrus together and then stir your creme de violette very delicately and you retain that ethereal glow within the purple hue thats highly desired. Ive found it also adds a layer of complexity to the flavor profile as well.

[@TheSweetEscapeMUA]

One of my favorite gin cocktails! Flying high after another great video and drink suggestion for tonight!

[@AndersErickson]

Thanks, Lindsay! A fine drink for a warm Friday evening. Cheers!

[@joelowery999]

Great video. I wonder if temperature has anything to do with the different color though.

[@indianacooks2612]

To have a better violet color, you should try using Empress Gin. If you use lemon it will turn pinkish, but Empress Gin has a very nice violet color.

[@01JennieLou]

Wow! Loved your video! I love my Aviations. Think it's my favorite cocktail. I shall try it stirred and see what I think. Maybe I'll be James Bond -- "shaken, not stirred"! Thanks for your suggestion!

[@octo_contra]

I've been shaking aviations for a while now (exact same recipe, by coincidence) and have found that bumping up the creme de violette just makes it cloying and syrupy, even if you adjust the maraschino to compensate. Guess I'll try stirring!

[@grantwalkersound]

Couldn't you split the difference? Shake the gin, luxardo, and lemon juice, and then add the Violette and stir it in.

[@exoduslnx]

I made this with Monin creme de Violette as its all thats really available in Germany, and though it looks dark in the bottle, you can hardly see any colour change even when stirred... great vid though. I do like the Last Word better!

[@bernirajotte1118]

If keeping the colour is what you want use EMPRESS 1908 GIN , it has an indigo hue.

[@heatherchristensen4277]

I have seen egg whites added to the aviation and that is usually a dry shake then add ice for a second shake. Yes, the color is not intense but rather grey even with Empress Gin.

[@Tetchreon]

Give it a shot with Empress gin if you can get your hands on some. The color is very fun to play with.

[@satanswife2546]

I'm gonna assume you've seen Vlad Slick's videos as well

[@Coasterdude02149]

That's the gin I had already....you get a much more purple drink than what he's showing. It's not pastel, it's PURPLE, and I'm shaking it. Don't know how it tastes with Bombay Sapphire gin. I need a bottle of that but what I've had so far, I'm loving this. I'm on my third one in 2.5 hours and enjoying some tunes.

[@Tetchreon]

@@Coasterdude02149 it's become my favorite gin and this is quickly becoming my favorite drink!

[@denishabrown4034]

Love your channel! Do u have a video on a blue cheese olive martini?

[@dylancheerio6638]

A decent whip before adding the crème de violette then stirring is the %100 proper way in my opinion, but like the idea of pouring the violet into a coup and straining the lemon and gin over top

[@klonvonbron]

Anyone else drinking an Aviation while watching this? 😂

[@karenhenline1906]

Me !

[@danielnieto2701]

Me

[@robd2998]

I’m making one!

[@juliussharrock5368]

You've got me seriously considering buying a coupe...

[@richmosley2519]

I've made this both shaken and stirred. I think stirred is best as the lemon isn't totally crazy anyways. Plus, depending on which gin you use (I have used several), do you really want to shake out some of the better qualities of a good gin? I like the ideas that other folks have had here of combining both techniques separately. For me, and my access to awesome local gin? Stirred. Nick & Nora