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Aviation

Aviation

Category: SourMood: Beyond the Starter Set

Featured in Recipes for Mixed Drinks (1917)

Coupe

Ingredients

  • 60ml gin
  • 15ml maraschino liqueur
  • 7.5ml crème de violette
  • 22.5ml lemon juice
No. of Servings:
1

Garnish

Maraschino cherry

Instructions

  1. Add all ingredients into a shaker with ice.

  2. Shake until chilled.

  3. Strain into a coupe.

  4. Garnish with a Maraschino cherry.

Hints

  1. Crème de violette can be a polarizing ingredient - it is strong, and very floral. In this particular cocktail, we've found that citrus-forward gins are the best choice to balance the other ingredients.

  2. You can optionally add a sugar rim in order to bring up the sweetness of the cocktail.

  3. Créme Yvette is a popular substitute for crème de violette.

Your Notes

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Trivia

  1. The Aviation first appears in 1916’s Recipes for Mixed Drinks by Hugo Ensslin, who was the head bartender at Hotel Wallick in New York.

  2. This recipe lost popularity in the following decades as crème de violette was discontinued in the 1960s. Furthermore the popular Savoy Cocktail Book published a recipe without the liqueur.

  3. The cocktail’s name is often attributed to its sky-blue color. Also of note is that the cocktail was created in the early days of aviation.

Tags

TartRefreshingFloralElegantClassic1910sSourGinMaraschino liqueurCréme de VioletteLemon juice

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