First of Four

Luke DeYoung, Scofflaw | Chicago

In this riff on the Aviation, Scofflaw’s Luke DeYoung replaces the maraschino liqueur with the bitter, gentian root-based Avèze. “It gives the cocktail body while not adding an overwhelming bitterness,” he says of the swap.


Serving: 1

  • 1 1/2 ounces gin, preferably Prairie
  • 3/4 ounces lemon juice
  • 1/2 ounce Avèze
  • 1/4 ounce crème de violette
  • 1/4 ounce honey syrup (1:1, honey:water)

Garnish: cucumber slice

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with a cucumber slice.


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