| Cocktail | |
|---|---|
| Type | Cocktail |
| Base spirit | |
| Served | Straight up: chilled, without ice |
| Standard garnish | Lemon peel twist |
| Standard drinkware |  |
| Commonly used ingredients |
|
| Preparation | Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. Garnish with a lemon peel. |
| Commonly served | All day |
Takumi's aviation is a modern classic cocktail made with gin, maraschino liqueur, parfait d'amour, and lemon juice. It is served straight up, in a cocktail glass. [1]
Takumi's aviation was created by Takumi Watanabe, head bartender at The Sailing Bar in Sakurai, Nara, Japan. In 2010, he created the drink for the Diageo World Class Bartender Competition in Athens, Greece. [2] Bartender and writer Gary Regan, who was judging the competition, described it as "the very best Aviation cocktail I've ever encountered". [3] In 2017, Regan contacted Takumi to ask about the recipe, and Takumi said that it substituted the crème de violette usually included in an aviation cocktail with parfait d'amour. [4] The parfait d'amour has more orange and vanilla notes than crème de violette, which is usually quite floral. [5] A recipe for the drink appeared in Regan's 2017 book The Joy of Mixology. [3]
Regan's recreation of the original recipe called for 45 mL (1.5 U.S. fl oz) gin, 15 mL (0.51 U.S. fl oz) maraschino liqueur, 3.6 mL (0.12 U.S. fl oz) parfait d'amour liqueur, and 10 mL (0.34 U.S. fl oz) lemon juice. It is garnished with a twist of lemon peel on the top. [3]
In 2021, Watanabe said that he had changed the cocktail recipe, stating "Because the liqueurs have changed its flavor, I adjusted the recipe." The new recipe for the drink appeared in The Japanese Cocktail : Watanabe Takumi and Kaneko Michito's philosophy. [6] [7] It called for 45 mL (1.5 U.S. fl oz) gin, 30 mL (1.0 U.S. fl oz) maraschino liqueur, 5 mL (0.17 U.S. fl oz) parfait d'amour liqueur, and 20 mL (0.68 U.S. fl oz) lemon juice. A twist of lemon peel is used for garnish. [8]
The black Russian is a cocktail of vodka and coffee liqueur. It contains 50 ml vodka and 20 ml coffee liqueur, per IBA specified ingredients.
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred then strained into a cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass.
The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, "the father of American mixology", this "gin and sparkling lemonade" drink is typically served in a Collins glass over ice. A non-alcoholic "Collins mix" mixer is produced, enjoyed by some as a soft drink.
The Long Island iced tea, or Long Island ice tea, is an IBA official cocktail, typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola. Despite its name, the cocktail does not typically contain iced tea, but is named for having the same amber hue as iced tea.
The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A popular variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.
A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice.
A Negroni is an Italian cocktail, made of one part gin, one part vermouth rosso and one part Campari, garnished with orange peel. It is considered an apéritif.
A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks.
Parfait d'amour, or parfait amour, is a liqueur. It is often used in cocktails primarily for its purple colour, and is generally created from a curaçao liqueur base.
White lady is a classic cocktail that is made with gin, cointreau or Triple Sec, fresh lemon juice and an optional egg white. It belongs to the sidecar family, made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe.
The brandy daisy is a cocktail which first gained popularity in the late 19th century. One of the earliest known recipes was published in 1876 in the second edition of Jerry Thomas's The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion:
Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon.
The last word is a gin-based Prohibition-era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of favor, it enjoyed a renewed popularity after being rediscovered by the bartender Murray Stenson in 2004 during his tenure at the Zig Zag Café and becoming a cult hit in the Seattle area.
The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass.
The Blackthorn is an Irish whiskey or sloe gin based cocktail. Both versions emerged in the late 19th and early 20th century.
The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. These are generally distinguished by the accompaniment of either Maraschino or Curacao, as well as differences in gin or bitters.
A sherry cobbler is a classic American cocktail made with sherry, sugar and citrus. Its origins are not known in detail, but is believed to have originated sometime in the early 19th century. The earliest known mention is from an 1838 diary of a Canadian traveler to the United States, Katherine Jane Ellice, but it did not gain international name recognition until Charles Dickens included the drink in The Life and Adventures of Martin Chuzzlewit. To make the drink, orange and lemon are muddled with simple syrup, shaken with ice in a cocktail shaker, and strained into a highball glass filled with crushed ice. Garnishes include mint leaves, raspberry, and orange and lemon slices. It can also be garnished with pineapple wedges or any seasonal berries. Some recipes add pineapple juice.
Kaneko Michitois a bartender from Japan. He won the title, "Bartender of the Year", in Diageo World Class bartender competition in 2015.
Takumi Watanabe is a Japanese bartender. He has worked in the Sailing Bar in Sakurai Nara since 1994. He is known for the cocktail Takumi's Aviation.