Cocktail Recipes

Aviation

Classic | Sour | from Anders Erickson

The aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe appeared in Ensslin's 1916 Recipes for Mixed Drinks. Ensslin's recipe called for two thirds El Bart gin, one third lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette.

Harry Craddock's influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two thirds dry gin, one third lemon juice and two dashes of maraschino. Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur.

Ingredients

Amount	Ingredient	Brand
2 oz / 50 ml 3 oz / 75 ml 4 oz / 100 ml 6 oz / 150 ml	Gin	Journeyman Distillery Bilberry Black Hearts
1⁄4 oz / 6 ml 1⁄2 oz / 9 ml 1⁄2 oz / 13 ml 3⁄4 oz / 19 ml	Crème de Violette	Rothman and Winter
1⁄4 oz / 6 ml 1⁄2 oz / 9 ml 1⁄2 oz / 13 ml 3⁄4 oz / 19 ml	Maraschino Liqueur	Luxardo
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Fresh Lemon Juice

Notes

• Method: Stirred
• Pour: Julep Strain
• Glassware: Coupe
• Garnish: Cocktail cherry and lemon zest for garnish
• Special Prep: Stirring preserves the purple color