#Lafranconi

[deinheilpraktiker]

Kaffee verringert das Risiko für postmenopausalen Brustkrebs - BezugLafranconi A, Micek A, De Paoli P, et al. Kaffeekonsum verringert das Risiko für postmenopausalen Brustkrebs: eine Dosis-Wirkungs-Metaanalyse zu prospektiven Kohortenstudien. Nährstoffe. 2018;10(2). pii:E112.ZielsetzungZusammenfassung von Erkenntnissen aus prospektiven Kohortenstudien zum Z... - #Brustkrebs #Kaffee #postmenopausalen #Risiko #verringert

[motoclarence]

Moto Guzzi lemans MK1

Wonderful “solo” original seat.

[creativeme007]

na Dunaji je pekne :) 👊👌👍#dunaj#river#lafranconi#brige#architects#engineers#motorboat#children#dayoff https://www.instagram.com/p/CTA0_wTqnuV/?utm_medium=tumblr

[wetsteve3]

1973 Moto Guzzi V7 Sport Frame no: 32493 Engine no: 32493 Current registration and WOF

In 1971 Moto Guzzi announced the 750 V7 Special followed soon after by the V7 Sport. This highly acclaimed bike set Moto Guzzi on a firm financial footing prior to its integration within the De Tomaso group of companies. Together with its new frame, the V7 S (S for Sport) it featured a 749cc engine to qualify for "Formula 750-class" racing, a 5-speed gearbox and large-diameter drum brakes, the front a double-sided, twin-leading-shoe unit. With 52 horsepower available at the rear wheel, the magnificent and well-styled V7 Sport was good for 120mph. Its military origins had dictated that the Guzzi v-twin should be both simple and easily maintained; indeed, accessibility was outstanding, while the shaft-drive transmission, another military requirement, provided virtually maintenance-free running.

The vendor who has owned this example for some 10 years tells us in his words about it, “all bikes sent to the US should have matching numbers. The V7 is probably the most iconic and collectible Guzzi. The first super bike, long and low with Leo Tontis amazing design. It was owned in the US by Paul Barker also known as Hermes Pan, a well-known musician from a band called Ministry, he has a amazing collection of Italian bikes. The chrome liners have been changed, it has a lafranconi exhaust. Also included is the original starter motor and handbook”.

[torrowneverknows]

Goldberg, Jana Stanislava, Lafranconi, Devinska Nova Ves, Fort Zandberg 2020

[motobilia]

Lafranconi silenziatori by -vanilla leech- #photoexplorer Flickr: https://flic.kr/p/2hbVb8k

[sciencespies]

Italy's Museums Reopen With Vibrating Social-Distancing Necklaces, Limited Admission

https://sciencespies.com/news/italys-museums-reopen-with-vibrating-social-distancing-necklaces-limited-admission/

Italy's Museums Reopen With Vibrating Social-Distancing Necklaces, Limited Admission

As Italy relaxes its stay-at-home-orders, museums are beginning to reopen with new safety measures that allow visitors to enjoy the country’s culture while reducing the risk of the novel coronavirus’ transmission.

A major Raphael exhibition shuttered just three days after its March opening has been rescheduled for June through August, reports Cristina Ruiz for the Art Newspaper. Ticket holders must reserve a time slot; upon arriving at Rome’s Scuderie del Quirinale, visitors will be sorted into groups of six and escorted through the galleries by a guard acting not as a guide, but as a “chaperone … responsible for the safety of the group,” says museum director Matteo Lafranconi.

At Florence Cathedral, electronic devices worn on lanyards will notify visitors if they’re standing too close to their neighbors by vibrating and lighting up, reports Kate Brown for artnet News.

The cathedral explained the new technology in a video posted on YouTube this week. Crafted by Italian company Advance Microwave Engineering, the rectangular devices can sense when they are within roughly six feet of each other. If users are too close for comfort (and safety), their necklaces will begin to flash and vibrate much like a noisy cell phone or restaurant pager.

“[I]t won’t be a question of evaluating the distance a bit vaguely,” Timothy Verdon, director of the cathedral’s museum, tells Mandi Heshmati of France 24. “By wearing it, the visitor will feel the sensor with a vibration and a sound that will inform him that he’s too close to another person.”

Visitors will receive a lanyard upon entry and return it when departing the cathedral. All devices will be thoroughly disinfected prior to reuse.

Florence Cathedral reopened on May 19 by offering social distancing devices to visitors and drastically reducing the number of people admitted per day.

(Florian Hirzinger via Wikimedia Commons under CC BY-SA 4.0)

Combined with plans to drastically reduce the number of visitors allowed into the space, the technology “guarantees the maximum of security and comfort,” says the cathedral in a statement quoted by artnet News. The house of worship—known for its innovative red-brick dome, designed by architect Filippo Brunelleschi in the early 15th-century—usually welcomes about 2,600 people each day, but due to COVID-19, the new daily limit is just 200.

“We are very worried,” a cathedral spokesperson tells artnet News. “For the Opera di Santa Maria del Fiore, the private institution that owns the monuments of the Duomo of Florence, it is a dramatic situation because our earnings all come from the tickets sold, we have no state contributions.”

Cultural institutions around the world—including Shakespeare’s Globe in London, which recently warned British lawmakers that it may have to close permanently if it does not receive financial assistance—share similar funding concerns.

As museums begin to reopen, many are requiring visitors to book tickets in advance, wear masks, use hand sanitizer upon entering or undergo temperature checks, according to Fortune. In Munich, the Bavarian State Painting Collections’ museums are limiting the number of visitors to one person per roughly 215 square feet, reports CNN’s Karina Tsui. At the Giacometti Institute in Paris, meanwhile, just ten people are allowed in every ten minutes, and public bathrooms remain closed.

New safety measures at Turin’s Castello di Rivoli Museum of Contemporary Art include predesignated walking paths, timeslotted tickets and temperature checks before guided tours. Director Carolyn Chrystov-Bakargiev tells artnet News that the museum—which reopened on May 19—lost just over $1 million during the shutdown. It has since invested about $65,000 in sanitation upgrades.

“Museums are carefully controlled spaces that have been designed to protect artworks from people,” says Chrystov-Bakargiev. “To adapt that to protecting people from people is a small step.”

#News

[jaroslavpetr]

MŮJ PRVNÍ SKOK Z MOSTU LAFRANCONI!😱

MŮJ PRVNÍ SKOK Z MOSTU LAFRANCONI!😱

Když jsem se od mé kamarádky dozvěděl, že jsem jako narozeninový dárek dostal skok z mostu, tak jsem si prvně říkal, co jsem komu udělal. Kdo mě totiž zná, tak ví, že jsem velmi klidný člověk a na extrémní sporty moc nejsem. Na stranu druhou jsem si říkal, proč bych to vlastně nemohl zkusit, když do toho šli i jiní.

Celý výlet začíná cestou do Bratislavy, kde se událost měla konat. Rozhodli jsme…

[deinheilpraktiker]

Kaffee verringert das Risiko für postmenopausalen Brustkrebs

Bezug Lafranconi A, Micek A, De Paoli P, et al. Kaffeekonsum verringert das Risiko für postmenopausalen Brustkrebs: eine Dosis-Wirkungs-Metaanalyse zu prospektiven Kohortenstudien. Nährstoffe. 2018;10(2). pii:E112. Zielsetzung Zusammenfassung von Erkenntnissen aus prospektiven Kohortenstudien zum Zusammenhang zwischen Kaffeekonsum und Brustkrebsrisiko. Entwurf Eine Dosis-Wirkungs-Metaanalyse von…

[motoclarence]

This, was my target...

Was dreaming about this bike since when I was a child...

But any mk1 was available.

So, when I found my rusty MK2 I bought immediately...

My project was on the way😎

[antequeraclassic]

MARCA: CAGIVA MODELO: SST 250 CARACTERÍSTICAS: 243 CC., 10 CV, 1 CILINDRO, 5 VELOCIDADES, 2 TIEMPOS, SERIE 7T, ENCENDIDO ELECTRÓNICO, CARBURADOR DELL´ORTO PHBE 32 AD, FRENO DE DISCO DELANTERO, LLANTAS DE ALEACIÓN, AMORTIGUADORES TRASEROS MARZOCCHI, TUBO DE ESCAPE CROMADO CAGIVA LAFRANCONI, 2 PLAZAS, PORTAEQUIPAJES CROMADO, BOLSA DE HERRAMIENTAS ORIGINALES, CIERRE ANTIRROBO ABUS GRANIT, SOLO 2 PROPIETARIOS, MUY ORIGINAL, BUEN ESTADO, CORRECTO FUNCIONAMIENTO, MATRÍCULA ORIGINAL (M), DOCUMENTACIÓN e ITV AL DÍA. AÑO: 1983 PRECIO: 2.200.- € MÁS INFORMACIÓN EN: https://antequeraclassic.com/catalogo/cagiva-sst-250  

[italiaefriends]

"Vita a colori" di Carmen Lafranconi

“Vita a colori” di Carmen Lafranconi

I&f RotoWeb Illustrato gennaio 2022 Credo proprio che non sarei quella che sono oggi se da piccola non avessi avuto certe occasioni che mi hanno sicuramente improntato. Mi vedo in maniera cosi vivida ai Piani Resinelli, in montagna, sul balconcino della casa costruita da mio nonno. Mangiavo i biscotti insieme a un’amichetta, e da quel piccolo balcone guardavo la natura con occhi molto attenti, e…

[architectnews]

Margot Restaurant, Barrio Guadalupe

Margot Restaurant, Barrio Guadalupe, Santa Fe Building Development, Argentina Architecture Photos

Margot Restaurant in Barrio Guadalupe, Santa Fe

3 Apr 2021

Margot Restaurant

Architect: Juan Alfaro

Location: Barrio Guadalupe, Santa Fe Capital, Argentina, South America

The Margot Restaurant project was conceived from a client’s premise: “farm-to-table”. From this concept and considering the characteristics of the garden neighborhood of the place, a simple typology was thought, of unique and flexible space surrounded by nature.

Where the dining room coexists in the central area, the open kitchen at one end and the bar at the other.

The building is implanted in one of the two lots available for the project, separated from the dividing wall to allow a service entrance and leaving the remaining lot to develop the organic garden, through which the establishment is entered, and which in turn will give sustainability to the gastronomic activity to be developed.

On the other hand, and continuing with this idea of optimization of resources; Few materials were used and in their natural state: concrete, corten steel, wood and glass.

The place also has a basement where the winery is located and a chamber for cheeses, hams and preserves. On the other hand, the kitchen has two chambers for maturing meats and a fire pit.

On the roof of the restaurant, a green terrace is developed in one sector that is also part of the garden, and in the other sector a technical floor with the VRV equipment, tanks and panels solar.

The whole project aims to allow the development of the activity in a sustainable way.

Margot Restaurant in Santa Fe, Argentina – Building Information

Location: Barrio Guadalupe, Santa Fe Capital, Argentina Completion date of the work: 2020. Lighting designer: Arch. Alfaro Juan Francisco – Arch. Asoc. Lafranconi María Emilia. Project manager: Arq. Alfaro Juan Francisco. Technical Representative: Arq. Gerardo Acevedo. Structure Calculation: Ing. Panza Marcelo. Execution of the Structure: BR construcciones S.R.L.

Manufactured concrete: Santa Fe Materiales S.A. Building materials: Germat S.R.L. Metallic structures: Fisa S.R.L. Living room vinyl floors: Forest materials Enclosures: Vidrios y Aberturas S.R.L. Kitchen and cellar floors and coatings: Cerámicos La Plata. Glass linings in bathrooms: Ferronato Vidrios y Sistemas S.R.L. Air conditioning and ventilation: Prono Ingeniería S.A. Landscaping and Organic garden: Versalles SF. Kitchen equipment: Gastronomic Engineering. Taps: FV S.A. Sanitary: Roca. Wooden furniture and bar: Sobrero Muebles. Lighting fixtures: Sergio Zóttico. Countertops: Precisso Furniture. Sound absorbing panels: AD interiors.

Photos © Ramiro Sosa (https://ift.tt/2XG7tbV)

Margot Restaurant, Barrio Guadalupe images / information received 030421

Location: Barrio Guadalupe, Santa Fe, Argentina, South America

Architecture in Argentina

Contemporary Argentina Architectural Projects

Argentina Architecture Designs – chronological list

Argentina Architecture News

Argentina Houses

Casa Rampa, Patagonia Design: Andrés Remy Arquitectos photo : Alejandro Peral Ramp House in Patagonia

Nordelta Tigre Yacht Club House, Buenos Aires Design: Estudio Ramos, architects photograph : Daniela Mac Adden Nordelta Tigre Yacht Club House

Bicentennial Civic Center in Córdoba Building Architects: GGMPU Arquitectos + Lucio Morini photograph : Claudio Manzoni Bicentennial Civic Center Córdoba Argentina

Argentina Architect Studios

Argentine Buildings

Comments / photos for the Margot Restaurant, Barrio Guadalupe page welcome

Santa Fe, Argentina

The post Margot Restaurant, Barrio Guadalupe appeared first on e-architect.

[leanpick]

Best Art Books of 2020 ‘RAPHAEL 1520-1483’ Edited by Marzia Faietti and Matteo Lafranconi (Skira). There’s no 2020 show I regret missing more than this one in Rome, the largest Raphael retrospective ever.

[wineanddinosaur]

Best Practices: When Making an Aviation, Play With Proportions

The Aviation is included among the cocktails on the International Bartenders Association’s list of “Unforgettables” — 33 classic recipes well-versed barkeeps should be able to pull from their back pockets. In truth, at no point during its 100-odd-year history has the Aviation flown so high as other drinks on that list, or approached the altitude of the Manhattan or Martini. But that’s not to say this cocktail is somehow bland or unremarkable like a long haul flight. In fact, the Aviation is quite the opposite.

Invented in 1916 by Hugo Ensslin, a German bartender working in New York, the Aviation combines gin, lemon juice, Maraschino liqueur, and crème de violette. Of those, the final ingredient — which gives this cocktail its signature sky-blue hue — proves most polarizing. Add with too much gusto, and the violet-infused liqueur can transform the drink into a potpourri of floral candy and soapy lavender notes. Add too little, and it misses the point.

For many years during the 20th century, bartenders even omitted crème de violette from their Aviation builds, in part because famed 1920s-era bartender Harry Craddock (intentionally or otherwise) did not include it in his version of the recipe in his renowned “Savoy Cocktail Book.” Even if they’d cared to include it, the ingredient was unavailable to American bartenders for most of the second half of the century.

Crème de violette was finally returned when Eric Seed, founder of the influential spirits importer Haus Alpenz, reintroduced the intensely colored liqueur to American palates in 2007.

The Aviation enjoyed a brief moment in the limelight. It was a notable component of America’s cocktail renaissance. But nowadays, discerning palates disagree over whether the Aviation should actually be ranked among the good or the bad of the cocktails resuscitated by that movement. (All, at least, would agree that this drink most certainly is not ugly, thanks to the vivid hue imparted by crème de violette.)

Love it or hate it, the Aviation is one drink that all cocktail enthusiasts should know how to make. Perfecting the drink provides worthy lessons in balance, the subjectivity of flavors, and the downside of following recipes with religious obedience.

Ready for liftoff? Here are five timeless tips for perfecting the Aviation cocktail.

What to Do When Making the Aviation

Build the cocktail around crème de violette (and your tolerance for the ingredient).

While gin is the main constituent of the Aviation, crème de violette defines the drink. Given the liqueur’s strong, sometimes polarizing flavor, it’s often included by the bar-spoonful, rather than in fractions of ounces. But before you even pick up the shaker, some bartenders recommend first analyzing the version of the liqueur you have on hand, as different brands have varying flavor profiles.

“Build the cocktail around the violette you’re using,” says Brock Schulte, beverage director of Kansas City’s acclaimed cocktail bar The Monarch. Some examples, like Rothman & Winter, are bold and floral with a strong backbone, Schulte says. Others, such as Tempus Fugit’s Liqueur de Violettes, are lighter in style. By first tasting the liqueur, you can determine how much you want to include in your Aviation, and how much acidity (lemon juice) and sweetness (Maraschino liqueur) you will then want to add for balance.

For those looking to go full throttle with the crème de violette — up to ½ or ¾ ounce — introducing simple syrup also helps. “I’ve found that even Rothman & Winter crème de violette is not as complex as I want it to be,” says Boston-based bar consultant Ezra Star. “So I tend to up the quantity of the violette and add a bar spoon of simple syrup just to round it out really well.”

For those on the opposite end of the spectrum, Las Vegas-based beverage hospitality consultant Francesco Lafranconi recommends adding micro doses using an atomizer. “Add a couple of mists over your glass, strain in the shaken drink [minus the crème de violette], and spray two more mists before you serve,” he says.

While it requires some extra gadgetry, this (non-traditional) technique adds the bright, floral aromas with no risk of the liqueur hijacking the palate.

Decide on a style of gin, and adjust the recipe accordingly.

At this point, preparing a well-balanced Aviation may seem a bit like spinning plates, but there’s still one more considerable variable to add to the equation.

“The gin choice makes a big difference,” says David Yee, assistant manager at Columbus, Ohio’s Oddfellows Liquor Bar. From juniper-heavy London Dry to light and floral New Western, all styles are welcome in this drink, but the amount being added should be adjusted accordingly.

“If you’re going London Dry, I would use 1 ½ ounces. But if you’re using a more modern gin that has a lot of citrus peel, I would use 2 ounces,” says Yee. “You really want the gin to drive the drink.”

Serve in a Nick and Nora glass.

The Aviation is typically served inside a coupe or Martini glass, both of which provide visually striking presentation and shareability. When selecting glassware, though, there’s more to consider than how the drink looks.

According to Star, if the Aviation is instead poured into a chilled Nick and Nora glass, the glass’s slimmer profile helps promote the drink’s aromatic qualities.

“When you smell it [inside a Nick and Nora], it’s more concentrated and you get more of the florals,” Star says. “With glasses that are a little wider, I don’t think you can smell the violette as much.”

What to Avoid When Making the Aviation

Don’t be afraid to play with proportions.

Some cocktails, such as the Negroni, have recipes that are so well established they might as well be etched in stone. The Aviation is not one such drink.

Bartenders agree the four-ingredient recipe should be taken as a guideline rather than scripture. This is, admittedly, daunting for inexperienced home bartenders — and a tried and tested template is, of course, a great place to start. But don’t be afraid to tinker, bartenders say.

“At the end of the day, it should be about what you like,” says Lafranconi. “Some people like their Aviation sweeter, some like it more sour, others more aromatic — it’s all about experimenting.”

Lafranconi is also not afraid to riff on the drink by including non-traditional ingredients. A bar spoon of St. Germain Elderflower liqueur can up the floral complexity, he says, while a splash of Prosecco creates a more approachable version — a sort of Aviation-French 75 hybrid.

Never “float” the crème de violette.

Those seeking the perfect Instagram snap may be tempted to “float” the crème de violette on top of the cocktail rather than including it in the shaker with the other ingredients. The separation of the different colored solutions is, admittedly, visually stunning. But if you plan on drinking your cocktail, sink this idea.

“Never float the violette. That’s like, the worst way to serve this drink,” says Yee. He adds that crème de violette “is not a liqueur you want to serve warm.”

After all, you’ll want your Aviation to do more than float; you’ll want it to soar.

The article Best Practices: When Making an Aviation, Play With Proportions appeared first on VinePair.

source https://vinepair.com/articles/dos-donts-aviation-recipe/

[delfinamaggiousa]

Best Practices: When Making an Aviation, Play With Proportions

The Aviation is included among the cocktails on the International Bartenders Association’s list of “Unforgettables” — 33 classic recipes well-versed barkeeps should be able to pull from their back pockets. In truth, at no point during its 100-odd-year history has the Aviation flown so high as other drinks on that list, or approached the altitude of the Manhattan or Martini. But that’s not to say this cocktail is somehow bland or unremarkable like a long haul flight. In fact, the Aviation is quite the opposite.

Invented in 1916 by Hugo Ensslin, a German bartender working in New York, the Aviation combines gin, lemon juice, Maraschino liqueur, and crème de violette. Of those, the final ingredient — which gives this cocktail its signature sky-blue hue — proves most polarizing. Add with too much gusto, and the violet-infused liqueur can transform the drink into a potpourri of floral candy and soapy lavender notes. Add too little, and it misses the point.

For many years during the 20th century, bartenders even omitted crème de violette from their Aviation builds, in part because famed 1920s-era bartender Harry Craddock (intentionally or otherwise) did not include it in his version of the recipe in his renowned “Savoy Cocktail Book.” Even if they’d cared to include it, the ingredient was unavailable to American bartenders for most of the second half of the century.

Crème de violette was finally returned when Eric Seed, founder of the influential spirits importer Haus Alpenz, reintroduced the intensely colored liqueur to American palates in 2007.

The Aviation enjoyed a brief moment in the limelight. It was a notable component of America’s cocktail renaissance. But nowadays, discerning palates disagree over whether the Aviation should actually be ranked among the good or the bad of the cocktails resuscitated by that movement. (All, at least, would agree that this drink most certainly is not ugly, thanks to the vivid hue imparted by crème de violette.)

Love it or hate it, the Aviation is one drink that all cocktail enthusiasts should know how to make. Perfecting the drink provides worthy lessons in balance, the subjectivity of flavors, and the downside of following recipes with religious obedience.

Ready for liftoff? Here are five timeless tips for perfecting the Aviation cocktail.

What to Do When Making the Aviation

Build the cocktail around crème de violette (and your tolerance for the ingredient).

While gin is the main constituent of the Aviation, crème de violette defines the drink. Given the liqueur’s strong, sometimes polarizing flavor, it’s often included by the bar-spoonful, rather than in fractions of ounces. But before you even pick up the shaker, some bartenders recommend first analyzing the version of the liqueur you have on hand, as different brands have varying flavor profiles.

“Build the cocktail around the violette you’re using,” says Brock Schulte, beverage director of Kansas City’s acclaimed cocktail bar The Monarch. Some examples, like Rothman & Winter, are bold and floral with a strong backbone, Schulte says. Others, such as Tempus Fugit’s Liqueur de Violettes, are lighter in style. By first tasting the liqueur, you can determine how much you want to include in your Aviation, and how much acidity (lemon juice) and sweetness (Maraschino liqueur) you will then want to add for balance.

For those looking to go full throttle with the crème de violette — up to ½ or ¾ ounce — introducing simple syrup also helps. “I’ve found that even Rothman & Winter crème de violette is not as complex as I want it to be,” says Boston-based bar consultant Ezra Star. “So I tend to up the quantity of the violette and add a bar spoon of simple syrup just to round it out really well.”

For those on the opposite end of the spectrum, Las Vegas-based beverage hospitality consultant Francesco Lafranconi recommends adding micro doses using an atomizer. “Add a couple of mists over your glass, strain in the shaken drink [minus the crème de violette], and spray two more mists before you serve,” he says.

While it requires some extra gadgetry, this (non-traditional) technique adds the bright, floral aromas with no risk of the liqueur hijacking the palate.

Decide on a style of gin, and adjust the recipe accordingly.

At this point, preparing a well-balanced Aviation may seem a bit like spinning plates, but there’s still one more considerable variable to add to the equation.

“The gin choice makes a big difference,” says David Yee, assistant manager at Columbus, Ohio’s Oddfellows Liquor Bar. From juniper-heavy London Dry to light and floral New Western, all styles are welcome in this drink, but the amount being added should be adjusted accordingly.

“If you’re going London Dry, I would use 1 ½ ounces. But if you’re using a more modern gin that has a lot of citrus peel, I would use 2 ounces,” says Yee. “You really want the gin to drive the drink.”

Serve in a Nick and Nora glass.

The Aviation is typically served inside a coupe or Martini glass, both of which provide visually striking presentation and shareability. When selecting glassware, though, there’s more to consider than how the drink looks.

According to Star, if the Aviation is instead poured into a chilled Nick and Nora glass, the glass’s slimmer profile helps promote the drink’s aromatic qualities.

“When you smell it [inside a Nick and Nora], it’s more concentrated and you get more of the florals,” Star says. “With glasses that are a little wider, I don’t think you can smell the violette as much.”

What to Avoid When Making the Aviation

Don’t be afraid to play with proportions.

Some cocktails, such as the Negroni, have recipes that are so well established they might as well be etched in stone. The Aviation is not one such drink.

Bartenders agree the four-ingredient recipe should be taken as a guideline rather than scripture. This is, admittedly, daunting for inexperienced home bartenders — and a tried and tested template is, of course, a great place to start. But don’t be afraid to tinker, bartenders say.

“At the end of the day, it should be about what you like,” says Lafranconi. “Some people like their Aviation sweeter, some like it more sour, others more aromatic — it’s all about experimenting.”

Lafranconi is also not afraid to riff on the drink by including non-traditional ingredients. A bar spoon of St. Germain Elderflower liqueur can up the floral complexity, he says, while a splash of Prosecco creates a more approachable version — a sort of Aviation-French 75 hybrid.

Never “float” the crème de violette.

Those seeking the perfect Instagram snap may be tempted to “float” the crème de violette on top of the cocktail rather than including it in the shaker with the other ingredients. The separation of the different colored solutions is, admittedly, visually stunning. But if you plan on drinking your cocktail, sink this idea.

“Never float the violette. That’s like, the worst way to serve this drink,” says Yee. He adds that crème de violette “is not a liqueur you want to serve warm.”

After all, you’ll want your Aviation to do more than float; you’ll want it to soar.

The article Best Practices: When Making an Aviation, Play With Proportions appeared first on VinePair.

source https://vinepair.com/articles/dos-donts-aviation-recipe/

source https://vinology1.wordpress.com/2020/07/16/best-practices-when-making-an-aviation-play-with-proportions/