- 2oz Gin
- 1oz Lemon juice
- ¾oz Maraschino Liqueur
- 1/4 oz. Crème de Violette (or Crème Yvette)
Garnish: Maraschino Cherry
Seeing as I started writing this piece while in the air en route to Washington DC this week (reviews of DC bars coming soon!), I thought a fitting drink choice to put up would be the classic Aviation.
The Aviation was created by Hugo Ensslin, the Head Bartender at the Hotel Wallick in New York, and first appears in his book ‘Recipes for Mixed Drinks’ in 1916. ‘The Savoy Cocktail Book’ by Harry Craddock printed in 1930 omitted the Crème de Violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino.
Just so you know, Crème Yvette and Crème de Violette are NOT the same thing. Crème Yvette is a sweet berry liqueur with a vanilla and honey taste, that has a hint of violet that can be used to give the drink its blue/light purple hue. Crème de Violette however is a violet liqueur, made with violet petals that give it a more floral flavor. It is the product listed in the original 1916 recipe. My boyfriend FutureGreg mentioned the use of Crème Yvette as an option which is why I put it in the above recipe, but by all means try both variations and let me know which you prefer!
Aviation Gin is a particularly good choice to use due to its botanicals which work nicely with the other ingredients, also Ryan Magarian (Aviation Gins creator) actually named his product after the drink, because of how well it worked in the recipe.
I’m going to end with a great video of Jason Bran making a cocktail on an airplane. I know it’s not an Aviation he’s making (it’s a Ramos Gin Fizz), but it’s certainly still in keeping with the flying theme and I thought it was so cool I had to share! Enjoy!