A classic gin cocktail, the Aviation was created y Hugo Ensslin, the head bartender at the Hotel Wallick in New York. First served in the early 20th century, the recipe was published in a 1916 mixed drink book. The cocktail can be considered a variation on the gin sour and is made with gin, maraschino liqueur, crème de voilette, and lemon juice. It should be served straight up and in a cocktail glass.
2 oz gin
½ oz maraschino liqueur
¼ oz crème de violette (or Crème Yvette)
¾ oz lemon juice
- Add all ingredients to a cocktail shaker and fill with ice.
- Shake well and strain into a cocktail glass.
- Garnish with a cherry (fresh or maraschino).
Aw, man. You want to talk about a place that invokes the speakeasy era, how about an underground restaurant and bar that uses a different business as a cover? The Rest at Bodega 331 is located at an old location for a stock broker and investment company.
Through the backdoor “Rest” Room, you’ll find your way down to the basement where Salt Lake City boasts a legit speakeasy environment unlike any other we’ve seen. With local macabre art, dimly light environs, and a kitchen that sits in an old bank vault from the earliest years of the city. The seating area is long and narrow with a larger front room and smaller back room. You get the unmistakable feeling of going through a time-warp.
If you’re like us, you’ll go with a half-full stomach and a small group of friends to share drinks and split appetizers and meals. You’ll talk about pseudo-sordid topics and make pseudo-sinister plans in hushed whispers and with an inflated sense of importance. If you’re like us, that is.
The Mint Julep is a bourbon-based cocktail associated with the American South, originating in the southern United States in the late 18th century. Since the early 20th century, the drink has been promoted in association with the Kentucky Derby—each year, nearly 120,000 juleps are served at Churchill Downs over the two-day period. A Mint Julep should be served on the rocks and in a highball glass, preferably on a very hot and humid day.
½ tsp powdered sugar
1 tsp water
8 mint leaves
2 oz bourbon
- Combine the powdered sugar and water at the bottom of a highball class.
- At the mint leaves and muddle.
- Add bourbon and pack tightly with crushed ice. Stir until the cup is slightly frosted on the outside.
- Serve with more crushed ice (forming a dome) and garnish with a mint spring. Add bitters to top if desired.