The Aviation Cocktail was created in the early twentieth century by Hugo Ensslin, who was head bartender at the Hotel Wallick in New York.
Using Crème de Violette gives the cocktail a very distinctive blue hue and delicate violet floral notes.
The Made Man is a great after dinner digestive with sweet undertones from the cherry brandy and sweet and spicy notes from the yellow chartreuse.
A gin-based cocktail that also contains vermouth, cherry brandy and fruit syrup. The Rose was a popular cocktail in 1920s Paris and is said to have been created by Johnny Mitta, barman at the Chatham Hotel in Paris.