The Aviation Cocktail is almost as old as Aviation itself. This classic was created in 1916 by Hugo Ensslin, the head bartender of New York City’s Wallick hotel. The drink is comprised of Gin, Maraschino Liqueur, Crème de Violette and lemon juice. Luxardo Maraschino Liqueur is the distillate of Marasca cherries. It has a wonderful floral component and an assertive bitter-sweet cherry taste. Crème de Violette is a liqueur with a neutral brandy base that has been infused with violet flavor (natural or otherwise). It has a distinctive sweet Violet candy flavor. These ingredients can be hard to find but cannot be substituted in making a true Aviation Cocktail. The drink has a wonderful pale blue color and an exotic nose of juniper, violet and citrus. On the palate the drink is a balance of strong spirit, tempered by the sweet fruity-floral components. It is quite unique in flavor and a new tasting experience to those who undertake the challenge of assembling all the ingredients.
In a Shaker Glass Filled with Ice
- 2 Oz of your favorite Gin (dry with a good juniper quality)
- ¼ Oz Maraschino Liqueur
- 1/8 Oz (a bar spoon) of Crème de Violette
- Juice of ½ lemon
- Dash of Sugar Syrup (optional)
Shake and Strain into a Chilled Martini Glass. Garnish with a Twist of Lemon.