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Friday Cocktail

Aviation cocktail

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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