Cocktails › Classics › Aviation
Aviation
Gin, cherry, violet, and lemon in a glass the colour of a clear evening sky. An Aviation is floral without being sweet, the juniper firm, the maraschino rich and nutty, the violette soft underneath, and the lemon keeping every sip bright and clean.
Ingredients
- 2oz (60ml) London dry gin
- 0.5oz (15ml) maraschino liqueur
- 0.25oz (7ml) crème de violette
- 0.75oz (22ml) fresh lemon juice
- Plenty of fresh ice
- Maraschino cherry, for garnish
Method
- Chill a coupe glass in the freezer, or fill it with ice water while you work.
- Add the gin, the maraschino liqueur, the crème de violette, and the lemon juice to a shaker filled with fresh ice.
- Shake hard for 12 to 15 seconds until the shaker is frosty and the drink is well chilled.
- Strain into the chilled coupe and let the pale violet colour settle for a moment.
- Drop the maraschino cherry into the glass, or rest it on a pick across the rim.
Tip: Measure the violette with care. A quarter ounce gives a soft floral note and the pale colour the drink is named for. Much more than that and the glass turns perfumed and sweet, and the gin and lemon fall behind.
Serve It With
Our sister site Cooking with Dade pairs it with No Bake Lemon Cheesecake.
Variations
- Vodka Aviation. Swap the gin for vodka. The cherry and violet step forward and the finish turns cleaner and softer, a good call for anyone who finds juniper too loud.
- Aviation Without Violette. Leave the crème de violette out. The drink turns paler and drier, with cherry and lemon in the lead, close to the pours served when violette was hard to find.
Questions
What is in an Aviation?
Gin, maraschino liqueur, crème de violette, and fresh lemon juice. The drink is shaken hard with ice, strained into a chilled coupe, and finished with a maraschino cherry.
Where does the Aviation come from?
The Aviation comes from New York, where bartender Hugo Ensslin printed the recipe in 1916. The pale violet colour reminded drinkers of the sky, at a time when aircraft fascinated everyone.
Why does an Aviation use crème de violette?
Crème de violette gives the drink its pale violet colour and its soft floral note. Without it the glass still tastes good, but it loses the colour and the flower note the drink is known for.
Can I make an Aviation without crème de violette?
Yes. Leave it out and the drink turns paler and drier, with cherry and lemon in the lead. Many bars poured it that way for years when violette was hard to find.
What gin works best in an Aviation?
A London dry gin with firm juniper works best, because the maraschino and the violette are both soft and floral. A bold and dry bottle holds its shape in the glass from the first sip to the last.