Aviation Cocktail

Description
Gin, Maraschino Liqueur, Crème de Violette, Lemon juice
Ingredients
Instructions
Shake. strain, up.
Notes
Ensslin's recipe is 2 parts London Dry gin, 1 part lemon juice, 2 dashes each Maraschino and Creme de Violette, with no garnish. Ted Haigh, in Vintage Spirits and Forgotten Cocktails has this as 2 1/2 oz gin, 3/4 oz lemon juice, and 2 or 3 dashes of Maraschino - it omits the creme de violette, which is a transcription error from Ensslin to the Savoy Cocktail Book. This can be made more floral with more violette and sweeter by reducing the lemon juice.
Cocktail summary
Yield
Drink
Year1916
Created byHugo Ensslin, Hotel Wallick, New York, NY
AuthenticityAuthentic recipe
ReferenceRecipes for Mixed Drinks, Hugo Ensslin, pg. 7
Posted by
Dan's picture
Dan on 06/06/2010
Quickstart CocktailsVintage Cocktails
Cocktail photograph
Aviation Cocktail
Aviation Cocktail

Comments

Are you sure it's only 2 dashes of Violette? I used the Rothman and Winter CdV for this recipe and I tasted no creme de violette and it wasn't at all blue.

Dan's picture

I use 1/4 tsp per dash, so about 1/2 tsp for this, which I find gives a nice background floral aspect and a slight greyish color. There is always uncertainty in what a dash is, especially for an ingredient that doesn't come in a dasher bottle.

Some use up to a 1/2 oz of Violette. There's no reason you shouldn't adjust this to your taste. You may have to adjust the lemon too.

Liked:
2 oz gin
1 oz lemon
1/2 oz maraschino
1 tsp CdV

Zachary Pearson's picture

Jaba,

I'm sure it's 2 dashes. You could try setting a "part" at 3/4 oz (which will make a small drink), or increasing the Violette until you like it.

Thanks,

Zachary

DPlum's picture

I've tried to like this cocktail with similar proportions, but the lemon needs far more sweetener to make a comfortable balance on my tongue. I do find that the Creme de Violette does a wonderful job of toning down the harsher edge of the Maraschino and I really like the pairing in equal proportions. My current favorite proportions are 1.5 oz Gin, and .5 oz across the board for the Creme de Violette, Maraschino and Lemon Juice. The drink loses the famous sky-blue color, but still is quite a beauty with a cherry resting at the base.

Zachary Pearson's picture

I'm going to clean up this cocktail and its five variations tonight. If you think one of them is worth saving - other than the Aviation Cocktail #1, which I think we should rename Aviation (Jacques Straub), please let me know.

Thanks,

Zachary

bevx's picture

I think the Sweet & Floral entries, as well as the Flyboy could/should definitely be folded into this one. Is the Aviatrix on the chopping block? I think the proportions and flavor profile are just different enough to warrant its own entry. I'm on the fence about the Aggravation, mostly because its name & history make me chuckle every time I see it. :)

Gary Regan's Joy of Mixology book does a simpler, less lemon, more cherry, no violette, version: 2oz gin, 1/2oz maraschino, 1/2 lemon. If I like Regan's version, I'll get Creme de Violette later.

Dan's picture

I suspect that Gary, like Ted Haigh, omits the Violette or Yvette because at the time of the writing, it wasn't available. I think it's pretty clear that the original had either Yvette or possibly Violette in order to give it the characteristic light blue color. Today, Cooper's Yvette isn't blue, so I think most people are using Violette. That said, the Violette is very strong, so I personally recommend starting with only 1/2 tsp and increasing if you like that perfume-like floral flavor. I do think that the cocktail is much more interesting with Violette. The funkiness of the Maraschino somehow offsets the yuckiness of grandma's Violette -- in a counter-intuitive sort of synergy. I hate to say it, but since Violette is artificially colored, you could add a drop of diluted blue food coloring to achieve the color if you don't have (or don't want) Violette.

I tried this cocktail last night for the first time using the proportions listed in the Haus Alpenz recipe which differs slightly from your recipe. Both, if I'm not mistaken, differ from Hugo Ensslin's recipe which I liked the best. I've started on a classic cocktail kick and didn't realize what I was missing.

From other users

I did 2oz gin (Solveig), .5oz+ lemon, .5oz Maraschino, 1tsp CdV. Happy with taste and color. (4 stars)
Violette, for blue tint, or nothing. Creme Yvette makes it red. (3 stars)
Very happy with: 2 oz gin, 3/4 oz lemon juice, 1/3 oz maraschino, 1/4 oz créme de violette. (5 stars)
I prefer 2oz gin, 1/2oz each maraschino/lemon and 1-2 barspoons violette with a cherry (5 stars)
Dates to 1930. Except for addition of creme de violette, this is version in Gary Regan's "Joy of Mixology." 4:1:1 (5 stars)
current preferences: 2 oz gin 0.75 oz lemon 2 t (0.33 oz) maraschino 1 t violette 0.25 oz simple (4 stars)

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