The Aviation Project – Having an Aviation at G&T Bar

The Aviation Project – Having an Aviation at G&T Bar

The G&T Bar belongs to the Amano group and is located on the ground floor of Hotel Zoe in Berlin Mitte. After my unfortunate first experience right after their opening a few years ago, I decided to give it another try. The bar is dedicated to the love of Gin.

More than 50 Gins are presented on the shelves behind the bar and in the showcases. If you take your seat at the long bar counter you can enjoy the nice view. The collection changes on a regular basis to continually inspire guests with high-quality spirit. With a selection of up to ten tonics you can experiment with your favourite Gins.

The bar is dedicated to the love of Gin.

The atmosphere is chic and stylish, mainly black, with dozens of golden fans on the ceiling, reminiscent of tiny propellers. Did someone say “propeller”? Then let’s have an Aviation. We tried two different versions, a classic one and their play on the Aviation from the menu. “Oy Vey” is the name, a Yiddish phrase expressing dismay, because the recipe started mainly as an accident.

Oy Vey is a concoction of Aviation Gin, homemade cherry liqueur, based on bourbon and maraschino cherries, fresh lime juice, vanilla infused sugar syrup and Giffard Creme de Violette. It was nicely balanced and tasted like a yummy candy, a bit too sweet for me, but that was already clear to me when I read the recipe. Overall I was pleased.

The classic Aviation was made by Patrick Rothé. His Gin of choice was Hayman’s and he used again the Giffard Creme de Violette, which has a slightly rose and lavender taste in the background. Here is the recipe:

4 cl Hayman’s London Dry Gin 47% vol.

1 cl Lime Juice

1 cl Maraschino Luxardo

2.5 cl Giffard Creme de Violette

Shake and strain into a chilled cocktail glass. Serve with a lime zest.

The Aviation was served ice cold and had a pleasant taste. I was surprised because when I noticed the amount of Creme de Violette, 2.5 cl, I got a bit nervous. When I asked Patrick, he explained that they use freshly squeezed lime juice instead of lemon to reduce the sweetness of the violet liqueur. So far so good. The journey continues ….

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