Bert Cooper

1 14 oz Gin, Tanqueray
14 oz Meyer lemon juice
14 oz Maraschino Liqueur, Luxardo
3 oz Champagne
14 oz Crème Yvette (float)
2 twst Meyer lemon zest (one shaken, one as garnish)
Shake gin, Meyer lemon juice, Meyer lemon zest, and Maraschino with ice; strain into a chilled Champagne flute with a Meyer lemon spiral at the bottom. Pour Champagne. Float Crème Yvette.
Green Chartreuse makes a good float too, if you'd like it to be more of a Royal Word than a high-flying Aviation. Regular old lemon would probably work well for those who don't like the thyme-y herbaceousness of Meyer zest. More austere and funky than a French 75; good for those who want something festive and effervescent but a bit more challenging.
"She was born in 1898 in a barn. She died on the 37th floor of a skyscraper. She was an astronaut." -Bertram Cooper.
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mattchicago's picture

I'm a big fan of the

I'm a big fan of the Aviation, and this is an interesting spin on it. Recommending doubling maraschino to 1/2 oz (that's how I take my Aviation as well).

Couldn't get the Yvette to float, it tends to plummet to the bottom. Still works, though.

DrunkLab's picture

Yeah, I say "float" but most

Yeah, I say "float" but most times I can't get these heavy liqueurs to stay above the rest of the drink (pouring them slowly down a barspoon helps). It's more of a "sink" I guess. Thanks for trying it!