![]() The drink's sourness kept me from rating the Boson Common any higher. I will report the outcome no later than mid-December, whether the Cognac will be more easily tasted if a rye other than Rittenhouse is used. ![]() Given the experience I've had with them, I'm inclined to try WhistlePig 10 yrs. Made with gin, lemon juice, maraschino liqueur, and crme de violette, the Aviation Cocktail is both tart and sweet, with a beautiful. The three ryes I mentioned, I currently have. The Aviation Cocktail was first created in the 1920s and has since become a popular choice among bartenders and mixologists. Hugo Ensslin was a German immigrant helming the bar at the Hotel Wallick in New York City.This was where this lovely lilac-hued cocktail debuted, just prior to the Prohibition. Suggestions from others of ryes to try will be considered, so long as I don't go broke in the process of buying them. In 1916, a German bartender would make history for creating the classic aviation cocktail. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. It's worth exploring, but I suspect that the lemon more than Cognac will get through. That suggestion was made approximately four years ago, with no response. One person suggested using a rye less pronounced in taste than Rittenhouse. The drink gets its name from the aviators scarf, which is a light blue shade. It was created at the New York City Bar in the early 1900s. On a more serious note, the Boston Common is a complex drink-the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). The Aviation cocktail is a mix of gin, lemon juice, crème de violette, and maraschino liqueur. Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. I report the outcome no later than mid-December. This retro cocktail combines gin, maraschino liqueur, creme de violette, and fresh lemon juice. It was created by Hugo Ensslin at the Hotel Wallick in New York. Given the experience I've had with these three, I'm inclined to try WhistlePig 10 yrs. The aviation cocktail history dates back to the early twentieth century. ![]() The three ryes I mentioned, I currently have. Suggestions from others will be considered, so long as I don't go broke in the process. ![]() On a more serious note, the Boston Common is a complex drink-the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). ![]()
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