This cocktail was served at Cornercopia’s cocktail pop-up, The Botanical, over summer 2013 and was created by Nicholas Horton. It is a twist on the classic Aviation, which involves gin, lemon and violet liqueur. This ‘goose’-berry version takes its name from the eponymous film where the main characters follow the migrating trajectory of wild geese on a small plane. Before you make the cocktail, you need to make gooseberry-infused gin and sour some fresh ginger beer.
Ossie’s Fresh Ginger is an institution in Brixton. Ossie makes it locally from a West African recipe using fresh root ginger, and here it is soured and used instead of lemon juice. If you can’t get your hands on Ossie’s, try Fish, Wings & Tings’ ginger beer instead.
Cut the gooseberries in half and freeze until solid. Once frozen, put them in a
Stir the citric acid into the Fresh Ginger and stir until dissolved. It should then have a pH of 2.3 (the same acidity level as lemon juice) which sours the ginger beer for the cocktail.
Put all the ingredients into a shaker and dry shake, with no ice. This will emulsify the egg. Add the ice, shake again and double strain through a mesh strainer in order to avoid any unpleasant little shards of ice. Serve in a chilled coupette.
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