Takumi's Aviation

Aperitivo/aperitif · Citrusy · Contemporary classic

4.5 63 ratings

Ingredients

How to make

Flavour profile

24.1% alc./vol. · 1.4 standard drinks · 148 calories

History

An aromatic, flower-forward Aviation, sweeter than some renditions. For a drier, boozier profile, add 5ml (1/6oz) more gin.

In 2010, Takumi Watanabe presented his interpretation of the Aviation cocktail at the global final of World Class in Athens, Greece. He competed as a representative of Japan among 24 finalists from across the globe in various challenges to be named World Class Bartender of the Year. Erik Lorincz, then associated with London's Connaught Hotel, ultimately secured the title. The World Class Cocktail Mastery segment assesses competitors not only on their drink-making skills but also on their sensory perception. Participants were tasked with identifying 20 aromas from a list of 40 commonly found in spirits. They also had to blind taste and identify four brands within a selected spirit category, differentiating between a competitor brand, a supermarket brand, another Diageo product, and a Diageo Reserve brand. Furthermore, they answered 20 multiple-choice questions concerning a spirit category of their choosing. Following this, they were required to prepare two cocktails: one classic, which allowed for personal variation, and another entirely original creation. This event served as a comprehensive evaluation of the all-around abilities essential for modern mixology in an increasingly diverse product market. The finalists faced Gaz Regan, a seasoned drinks professional, at Balthazar, a large open-air bar in central Athens. Regan's approachable and relaxed demeanor put the competitors at ease, despite his extensive knowledge of cocktails, drinking culture, and professional bar service. Displaying a Tanqueray No. TEN badge, it was clear Takumi's Cocktail Mastery challenge would focus on this spirit. His signature drink, Botanical Garden, was crafted to highlight the gin's fresh botanicals. The inclusion of sudachi was intended to complement the coriander in Tanqueray, and it was adorned with an intricate Japanese-style 'butterfly' garnish. For his Aviation, Takumi initially stirred the gin by itself, without ice, to enhance the release of its aromatic characteristics. He paid careful attention to the cocktail's balance, tasting the crème de violette both before and after adding maraschino liqueur and lemon juice, noting its particular strength. The outcome was highly praised, with Gaz Regan remarking, "That's the best Aviation I've ever tasted." Botanical Garden (signature) Glass: Martini Garnish: Sudachi (Japanese lime) slice on surface; lemon zest 'butterfly' on the rim Method: SHAKE all ingredients with ice and fine strain into chilled cocktail glass. 1 shot Tanqueray No.TEN Gin 2/3 shot Green tea ½ shot Sudachi (Japanese lime) juice ¼ shot Sugar syrup Aviation (classic) Glass: Martini Garnish: Lemon zest spritzed Method: Dry STIR gin on its own, add other ingredients, SHAKE and fine strain into chilled cocktail glass. 1½ shot Tanqueray No.TEN Gin ½ shot Maraschino liqueur 1/6 shot Crème de violette 1/3 shot Freshly squeezed lemon juice In 2017, Takumi Watanabe revised his Aviation recipe following a reformulation of Marie Brizard's Parfait Amour. The adjusted recipe is as follows: 45 ml Tanqueray No.10 Gin 30 ml Giffard Maraschino 20 ml Lemon juice 5 ml Marie Brizard Parfait Amour

Created by Takumi Watanabe