Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a streamlined version of one of my favourite gin cocktails: The aviation.
Photo: Claire Lower
[referenced url=”https://www.lifehacker.com.au/2018/04/3-ingredient-happy-hour-a-summery-caipirinha/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/llamrwnj3k7kq93klbni.jpg” title=”3-Ingredient Happy Hour: A Delicious Caipirinha” excerpt=”Happy weekend and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a drink that, to me, fully embodies the easy-breezy spirit of this column: The caipirinha.”]
Most aviation recipes call for gin, lemon, maraschino liqueur and creme de violette (or Creme Yvette), but that’s too many ingredients for our purposes, and I like maraschino too much to obscure it with another, fairly assertive liqueur. The dry sour cherry liqueur is surprisingly refreshing and subtly sweet, with a hint of bitter almond to round it out. When paired with gin and fresh lemon, these flavours really shine, giving you a brilliant sipper.
To make one, you will need:
- 45ml London dry gin (Honestly though, you can use any gin you like. I’ve made this with my pineapple gin and found it to be pleasing.)
- 20ml Luxardo maraschino liqueur
- 20ml fresh lemon juice
Add everything to a shaker with ice and shake it up until it’s too cold to hold. Strain your beverage into a coupe glass, and try not to guzzle it down too quickly.
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