Serious Eats - seriouseats.com

It's a novel idea, but there are some problems: Jeff's Perfect Pizza Bonanza (http://slice.seriouseats.com/jvpizza/) as well as Heston Blumenthal (In Search of Perfection) showed that 500C and a cooking time of just over a minute is the benchmark to aim for. Furthermore I have my doubts whether a glazed stone-such as the one used in the stovetop oven-can have a high enough thermal capacity to make this oven work at higher temperatures. I would recommend something like a soapstone instead.

I am hooked on 'The French Laundry' cookbook, so this seems to be the obvious pre-quel.

My wife: She has absolutely no patients when it comes to cooking. At times she even prefers a Big Mac to my Thomas Keller look alike (and hopefully taste alike-I never went to TFL) menus.

According to Google, the Aviation Cocktail as printed in 'Recipes for Mixed Drinks', by Hugo Ensslin (1916, not 1917) is composed of:
2oz Gin
0.5oz Fresh Lemon Juice
1tsp Maraschino Liqueur
1tsp Violet Liqueur (Parfait Amour)
Fill a cocktail shaker two-thirds full with ice and add all of the ingredients. Shake very hard for approximately 15 seconds. Strain into a chilled cocktail glass.
I found that mixture quite gin heavy and settled for a 3:1:1:1 ratio (Gin:Lemon juice:Maraschino:Parfait-Amour). I serve the Aviation on a sugar rimmed glas using lemon as the moisturizer to get that caster sugar to stick.