THE AVIATION

The Aviation first made its print debut in 1917, in the last cocktail recipe book published before Prohibition: Recipes for Mixed Drinks, by Hugo Ensslin, a German-born bartender, who created the drink while working at the Hotel Wallick in New York City.

In 1930, the recipe appeared in print again in Harry Craddock’s The Savoy Cocktail Book, but without the crème de violette. Perhaps Craddock was in a hurry and copied Ensslin’s recipe down wrong, or perhaps he thought it just tasted better without it. Whatever the reason for the recipe discrepancy, Craddock’s version is what most bartenders today know as the Aviation, but without any clue of the reason behind its moniker. But when you add the crème de violette, the drink name suddenly becomes obvious, because the drink takes on a sky blue color.

Traditional Deviled Egg with Capers

Pickled Beat: Beet Juice and Honey Mustard

BLT: Spinach, Prosciutto, Feta, Tomato

Blood Oranges, Red Onion, Olive Oil and Balsamic

Primitivo Puglia

There's Zinfandel, and then there's Primitivo. Actually, that's kind of misleading, since Zinfandel and Primitivo are, genetically speaking, the same grape. That's right, not merely kissing cousins, these two grapes (along with a third that's found mostly in Croatia) are identical twins, and you know what that means. That's right, if this were a crime thriller, or an episode of any one of the myriad Law & Orders, they could frame each other for murder.

Grifone Primitivo comes to us from from vineyards in the Puglia region (geographically, in the boot's heel), Zinfandel's ancestral home. Grapes are handpicked at their peak and crafted into a deep, inky red wine with concentrated aromas of red berries and licorice. Not quite as spicy as American Zinfandels, this Primitivo is fullbodied, warm & fruity, with strong, lingering tannins. It's a wine that’s meant to be enjoyed now we suggest enjoying it with rich cheeses.

Buttered Radishes with Himalayan Sea Salt