Aviation cocktail
This Friday, soar to new heights with the classic cocktail, Aviation.
This cocktail first appeared near the beginning of the 20th Century; no doubt coinciding with that newfangled mode of travel… flying! The drink was created in New York City by Hugo Ensslin, a bartender at the Hotel Wallick. See more here.
The drink can be a real treat. You’ll just have trouble finding the essential ingredient: Crème de Violette. It is not readily available everywhere—and likely will have to be special ordered—but it is worth the effort to obtain. The cordial itself is a sweet, floral concoction. The Crème de Violette was omitted in the 1930 Savoy Cocktail Book, but it most certainly belongs to this drink.
What you’ll need: Gin, Lemon Juice, Crème de Violette, Maraschino Liqueur.
In a shaker over craked ice, pour in 2 ounces of gin, 1/2 ounce of crème de violette, an ounce of lemon juice, and 1/2 ounce of maraschino liqueur. Shake and then strain into a cocktail glass. Serve up chilled.
How I like it: Props for using fresh lemon juice, but consider lemonade as a subsitute. I did. I had an organic lemonade on hand from Wegman’s. It brings a sweetness to the drink that makes the maraschino unnecessary. As usual, for the gin, I used Bombay Sapphire. The bluer the drink, the better.
My proportions are a shade different than typical. See here and here for alternative recipes.
Don’t crash land, drink responsibly!
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