The Aviateur is a sophisticated Bijou variant from Paris in the 1920s, which differs from the Bijou in the use of an aromatic Muscat wine.
30 ml Finsbury 47 Gin
30 ml Muscat de Frontignan, Chateau de la Peyrade
30 ml Chartreuse verte
Preparation: 3 ice cubes, stirred for 15 seconds (45 times). Serve with one ice cube.
Andreas and Jenny Berg from the ›MIRABEAU bar‹ in Freiburg drew our attention to the Aviateur. As they have a fondness for Paris in the 1920s and 1930s and are inspired by this period in their bar, the Aviateur fits perfectly into their programme.
Andreas writes:”The ‘Aviateur’ is a remarkable Bijou variation, as the two Parisian bartenders J. Alimbau and E. Milhorat at the end of the 1920s used the aromatic, sweet aperitif wine Muscat de Frontignan, which was popular in France, instead of the usual red vermouth. Due to its spicy flavour, the Muscat grape variety is also often added to artisanal Vermouth di Torino Rosso and other fortified wines (originally also contained in Kina Lillet as a cuvée). Although muscatel, with its intense, assertive flavour, is very suitable for mixing, the grape is rarely used as the main component of a drink in the bar. Consequently, the ‘Aviateur’ is a major exception in the history of cocktails.’« [1]
We agree with him. At first glance, the Aviateur doesn’t seem to be anything special, just a variation of the Bijou, but it is extremely sophisticated and unique. It’s amazing how many hidden treasures lie dormant in old bar books, just waiting to be found. The Aviateur was only published twice, in 1928 and 1929, and both times the authors of the book were E. Milhorat and J. Alimbeau. Alimbeau. In 1947, A. Vermeys also had an Aviateur on offer, but that is a different drink.
Finally, a little tip for those who are wondering what else you can mix with a Frontignan: Mix 3 parts Frontignan with 2 parts La Cannelese Musk Bitter and you’ll have a wonderful alternative product that you can use in recipes that call for Kina Lillet. You won’t regret it.
Sources
- MIRABEAU bar: Cocktailrezepte. Cocktails Art Déco – Aviateur (1928)
Historical recipes
1928 E. Milhorat & J. Alimbeau: Recettes de Cocktails pour 1929. Seite 15. Aviateur.
Dans une timbale, avec quelques morceaux
de glace, 5 traits de Gin, 5 traits de Char-
treuse, 5 traits de muscat Frontignan. Servir
avec chalumeaux.
1929 J. Alimbeau & E. Milhorat: L’heure du cocktail. Seite 37. Aviateur.
Dans une timbale, avec quelques morceaux de glace,
cinq traits de gin Bols, cinq traits de Chartreuse, cinq
traits de muscat de Frontignan. Servir avec chalumeaux.
1947 A. Vermeys: Cocktails. Seite 17. Aviateur.
(Shaker)
1 jaune d’oeuf; 1 cuillerée de sucre; 1/2 Fine;
1/2 Porto Sandeman; 1 trait Curaçao blanc;
2 traits d’Avocaat; 1 trait Gin.
Mélanger et finir avec du Champagne.
explicit capitulum
*
30 ml Finsbury 47 Gin
30 ml Muscat de Frontignan, Chateau de la Peyrade
30 ml Chartreuse verte
Preparation: 3 ice cubes, stirred for 15 seconds (45 times). Serve with one ice cube.
Andreas and Jenny Berg from the ›MIRABEAU bar‹ in Freiburg drew our attention to the Aviateur. As they have a fondness for Paris in the 1920s and 1930s and are inspired by this period in their bar, the Aviateur fits perfectly into their programme.
Andreas writes:”The ‘Aviateur’ is a remarkable Bijou variation, as the two Parisian bartenders J. Alimbau and E. Milhorat at the end of the 1920s used the aromatic, sweet aperitif wine Muscat de Frontignan, which was popular in France, instead of the usual red vermouth. Due to its spicy flavour, the Muscat grape variety is also often added to artisanal Vermouth di Torino Rosso and other fortified wines (originally also contained in Kina Lillet as a cuvée). Although muscatel, with its intense, assertive flavour, is very suitable for mixing, the grape is rarely used as the main component of a drink in the bar. Consequently, the ‘Aviateur’ is a major exception in the history of cocktails.’« [1]
We agree with him. At first glance, the Aviateur doesn’t seem to be anything special, just a variation of the Bijou, but it is extremely sophisticated and unique. It’s amazing how many hidden treasures lie dormant in old bar books, just waiting to be found. The Aviateur was only published twice, in 1928 and 1929, and both times the authors of the book were E. Milhorat and J. Alimbeau. Alimbeau. In 1947, A. Vermeys also had an Aviateur on offer, but that is a different drink.
Finally, a little tip for those who are wondering what else you can mix with a Frontignan: Mix 3 parts Frontignan with 2 parts La Cannelese Musk Bitter and you’ll have a wonderful alternative product that you can use in recipes that call for Kina Lillet. You won’t regret it.
Sources
Historical recipes
1928 E. Milhorat & J. Alimbeau: Recettes de Cocktails pour 1929. Seite 15. Aviateur.
Dans une timbale, avec quelques morceaux
de glace, 5 traits de Gin, 5 traits de Char-
treuse, 5 traits de muscat Frontignan. Servir
avec chalumeaux.
1929 J. Alimbeau & E. Milhorat: L’heure du cocktail. Seite 37. Aviateur.
Dans une timbale, avec quelques morceaux de glace,
cinq traits de gin Bols, cinq traits de Chartreuse, cinq
traits de muscat de Frontignan. Servir avec chalumeaux.
1947 A. Vermeys: Cocktails. Seite 17. Aviateur.
(Shaker)
1 jaune d’oeuf; 1 cuillerée de sucre; 1/2 Fine;
1/2 Porto Sandeman; 1 trait Curaçao blanc;
2 traits d’Avocaat; 1 trait Gin.
Mélanger et finir avec du Champagne.
explicit capitulum
*