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Sticky Togarashi Wings with a Yuzu Gimlet

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Yuzu Gimlet with Sticky Togarashi Wings

Sticky Togarashi Wings with a Yuzu Gimlet

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Aviation American Gin, chicken wings, Japanese BBQ Sauce, Poultry
Cook Time 25 minutes
Servings 4

Ingredients

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings split into flats and drumettes
  • Kosher salt for seasoning
  • Garlic powder for seasoning
  • Black pepper for seasoning
  • 3 cloves garlic finely diced
  • 1 tbsp minced ginger
  • 1 16oz bottle of Bachan's Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil for the pan
  • 1/4 cup finely diced scallions for garnishing (optional)

Instructions

  • For the yuzu gimlet:
  • In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.
  • For the sticky togarashi wings:
  • Season your chicken wings with salt, garlic powder and black pepper on all sides.
  • Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.
  • Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.
  • Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.
  • Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.
  • Serve the wings hot and garnish with scallions.
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Chicken Al Pastor Tacos with a Kicking Mule

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Al Pastor Street Tacos

Chicken Al Pastor Tacos with a Kicking Mule

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Al Pastor, Aviation American Gin, Chicken, Kicking Mule, Poultry, Tacos
Cook Time 30 minutes
Servings 4

Ingredients

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime juiced
  • 1 pinch cayenne pepper
  • Ice cubes to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno for garnishing
  • 1 slice charred lime for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt for seasoning
  • 1 1/4 cup fresh pineapple diced
  • 2 fresh oranges juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion diced
  • 1/2 cup fresh cilantro chopped
  • 8 small flour tortillas
  • Your favorite hot sauce optional

Instructions

  • For the Kicking Mule:
  • In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.
  • For the Chicken Al Pastor Tacos:
  • Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.
  • In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.
  • Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.
  • Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.
  • Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!
play video

Italian Piccolo Panino with a Smoked Ice Negroni

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Italian Piccolo Panino

Italian Piccolo Panino with a Smoked Ice Negroni

Author Mark & Fey
Print Pin
Course Sandwich, Snack
Keyword Aviation American Gin, Negroni, Panino, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt for seasoning
  • 1 French baguette sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 7oz raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

Instructions

  • For the smoked ice negroni:
  • To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 
  • In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 
  • For the Italian piccolo panino:
  • In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.
  • Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
play video

Bison Smash Burgers with Smoked Currant Bacon Jam

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Bison Smash Burgers with Smoked Currant Bacon Jam

Author Mark & Fey
Print Pin
Keyword Aviation American Gin, bison
Cook Time 30 minutes
Servings 1

Ingredients

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Oil for the pan
  • 6 ounces brie cheese cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Instructions

  • Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 
  • Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 
  • Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.
play video

Smoked Blood Orange Aviation and Tonic (G&T)

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Smoked Blood Orange Aviation and Tonic (G&T)

Author Mark & Fey
Print Pin
Keyword Aviation American Gin, cocktail
Cook Time 10 minutes

Ingredients

  • 1 rosemary sprig
  • Ice
  • 1.25 ounces Aviation American Gin
  • 1/2 oz smoked blood orange syrup
  • 2 ounces tonic water

Instructions

  • To prepare the drink, char the rosemary sprig and place under an inverted rocks glass.  Turn over when ready and fill the glass with ice.  Add the gin and blood orange syrup to the glass.  Top off with tonic water and orange garnish. Serve with our Bison Smash Burger. 
play video

Smoked Salmon Breakfast Sliders

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Smoked Salmon Breakfast Sliders with ancho chili hollandaise

Author Mark & Fey
Print Pin
Course Appetizer, Breakfast, Tailgate
Keyword Aviation American Gin, Seafood, sliders, smoked salmon
Cook Time 20 minutes

Ingredients

For the ancho hollandaise

  • 6 large egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 cup salted butter melted and cooled
  • 1 tablespoon adobo sauce from 1 can of chipotle in adobo
  • 1 teaspoon ancho chile powder
  • Kosher salt for seasoning

For the sliders

  • 2 tablespoons olive oil
  • 12 quail eggs
  • 24 ounces cold smoked salmon
  • 12 Hawaiian rolls
  • 2 cups watercress

Instructions

  • Make the hollandaise by whisking together the egg yolks and lemon juice. Stream in the melted butter, whisking continuously until the hollandaise is thickened. Add the adobo sauce and chile powder and season with kosher salt. Set aside. 
  • In a nonstick skillet, heat the olive over medium heat. Carefully crack in the quail eggs one at a time. Season with kosher salt and cook until crispy, about 3 minutes. 
  • Toast the Hawaiian rolls and build the sandwiches. Each roll gets a pinch of watercress, a few slices of salmon, a quail egg, some hollandaise, and fresh chives.  Serve with our Aviation Gin Sunrise. 
play video

Aviation Sunrise

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Aviation Sunrise

Author Mark & Fey
Print Pin
Course cocktails, Drinks
Keyword Aviation American Gin, cocktails

Ingredients

  • 1.25 ounces Aviation American Gin
  • 1 ounce Italian aperitif
  • 3 ounces tonic water
  • Orange slice for garnish
  • Ice

Instructions

  • Fill a shaker with ice. Add the gin, Italian aperitif to the shaker. Shake well to combine. Strain the mixture into a rocks glass filled with ice. Top with tonic  Garnish with an orange slice and serve with our Smoked Salmon Breakfast Sliders 
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Grilled Boysenberry BBQ Wings

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Grilled Boysenberry BBQ Wings

Author Mark & Fey
Print Pin
Course Appetizer, Tailgate
Keyword Aviation American Gin, chicken wings

Ingredients

  • 3 pounds chicken wings split into flats and drumettes
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Garlic powder for seasoning
  • 1 cup boysenberry jam
  • ½ cup apple cider vinegar
  • ½ cup fresh boysenberries or blackberries
  • 1 tablespoon grated fresh ginger
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons maple sugar
  • ½ teaspoon chili flakes
  • ½ teaspoon chili flakes
  • ½ teaspoon ground chile powder

Instructions

  • A day before you plan to eat them, generously season the wings on both sides with kosher salt, garlic powder, and black pepper. Spread the wings out on a drying rack set inside a rimmed baking sheet. Refrigerate the wings overnight. 
  • Set a grill for a medium indirect heat, about 375º F. Grill the wings directly on the grates until they reach 155 F, roughly 25 minutes. Meanwhile, make the boysenberry sauce. 
  • Combine the boysenberry jam, fresh blackberries, grated fresh ginger, vinegar and a pinch of salt in a medium saucepan over medium heat and cook until the fresh berries burst and it starts to thicken, about 5 minutes. Add the ketchup, molasses, sugar, chili flakes and ground chile powder. Season with more salt and black pepper and cook for an additional 5 minutes, or until thickened. 
  • Remove the wings from the grill to a large bowl and toss with half of the sauce. Set the grill to medium-high heat, about 450 F. Return the wings to the grill over direct heat. Your goal is a good char, about 2 minutes per side. Be careful, these can go from charred to burned quickly.
  • Serve the wings hot with additional boysenberry sauce for dipping and our Aviation Gin Mule. 
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Black Cherry Aviation Mule

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Black Cherry Aviation Mule

Author Mark & Fey
Print Pin
Course Drink
Keyword Aviation American Gin, cocktails

Ingredients

  • 2 ounces Aviation American Gin
  • 1/2 ounce black cherry simple syrup
  • 1/2 ounce fresh lime juice
  • 3 ounces ginger beer
  • Black cherries for garnish
  • Ice

Instructions

  • Fill a copper mug or tall glass with ice. Add the Gin, black cherry simple syrup, and lime juice to the mug. Stir well to combine. Top with the ginger beer. Garnish with a few black cherries. Serve with our Grilled Boysenberry BBQ Wings.
  • To make the black cherry simple syrup, combine 1 cup of sugar, 1 cup of water, and 1 cup of pitted black cherries in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Strain the syrup through a fine-mesh sieve, discarding the solids. Let the syrup cool before using.
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Aviation Gin Blood Orange Negroni

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Aviation Gin Blood Orange Negroni

Author Mark & Fey
Print Pin
Course cocktails
Keyword Aviation American Gin, cocktail
Cook Time 10 minutes

Ingredients

  • 1 ounce Aviation American Gin
  • 1 ounce sweet vermouth
  • 1 ounce orange liqueur
  • 1/2 ounce blood orange syrup
  • Charred orange peel for garnish
  • Ice

Instructions

  • Fill a mixing glass with ice. Add the gin, sweet vermouth, orange liqueur, and blood orange syrup to the mixing glass. Stir well to combine. Strain the mixture into a rocks glass filled with ice. Garnish with charred orange peel. Serve with Elk Chili in Bread Boats with Gremolata.