Aviation
Gin, maraschino liqueur, crème de violette and fresh lemon shaken into an elegant classic with bright citrus, delicate floral notes and a dry botanical finish.
Rețetă Aviation
- Dry gin 45 ml
- Maraschino liqueur 15 ml
- Lemon juice 15 ml
- Violette liqueur 5 ml
- Ice 150 g, for shaking
- Cocktail cherry 1 piece, for garnish
Make it properly
- Chill your cocktail glass before you begin.
- Add the gin, maraschino liqueur, fresh lemon juice and crème de violette to a cocktail shaker.
- Add 150 g ice cubes.
- Shake firmly until thoroughly chilled.
- Fine strain into the chilled cocktail glass.
- Garnish with a maraschino cherry if desired. Serve immediately with no ice in the glass.
WHAT MAKES A GOOD AVIATION?
Balance is particularly important because both maraschino and crème de violette have distinctive flavours.
Too much maraschino can make the drink sweet and almond-like. Too much crème de violette can turn it perfumed and overpower the gin. Too much lemon makes the cocktail aggressively sour.
The best Aviation keeps all four ingredients recognisable without allowing any one of them to dominate.
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AVIATION RECIPE, INGREDIENTS & TIPS
The Aviation is a classic gin sour built around an unusual combination of citrus, cherry and violet. Gin provides the botanical backbone, fresh lemon gives the drink its acidity, maraschino adds subtle sweetness and cherry-almond complexity, while crème de violette contributes its distinctive floral character. The result shouldn't taste heavily of violet. A properly made Aviation is primarily a crisp gin and citrus cocktail, with maraschino and violet adding complexity underneath. Its pale violet appearance is part of the cocktail's identity, but colour varies considerably depending on the crème de violette used. The flavour and balance matter more than trying to produce an artificially intense purple drink.
THE BEST INGREDIENTS FOR AN AVIATION
A classic London Dry Gin is an excellent starting point. Its juniper and citrus character gives the cocktail enough structure to stand up to both maraschino and crème de violette.
For the maraschino, Luxardo Maraschino Originale is particularly appropriate. Maraschino is not a conventional sweet cherry liqueur; its drier, more complex character is an important part of the Aviation.
Crème de violette should contribute floral character without overwhelming everything else. Because only a small amount is needed, even subtle differences between brands can noticeably change the finished cocktail.
Finally, use freshly squeezed lemon juice whenever possible. The Aviation has very few ingredients, so dull or overly processed citrus is difficult to hide.
HOW TO BALANCE AN AVIATION
Start with the gin. It should remain the main spirit and provide enough botanical structure to carry the other ingredients.
Fresh lemon supplies the acidity, while maraschino liqueur provides sweetness as well as its characteristic cherry, stone-fruit and almond-like notes.
Crème de violette should be treated carefully. 5 ml is enough to introduce floral aroma, flavour and a delicate violet tone without turning the cocktail into a floral liqueur drink.
Proper shaking is the final part of the balance. The ice chills the cocktail while adding enough dilution to soften the lemon and alcohol.
When properly balanced, an Aviation should taste bright, botanical and lightly floral, with fresh citrus at the front and subtle cherry and violet notes through the finish.
THE STORY BEHIND THE AVIATION
The Aviation can be traced to bartender Hugo R. Ensslin, whose recipe appeared in his 1916 book Recipes for Mixed Drinks while he was working at New York's Hotel Wallick. That early recipe combined gin and lemon with small quantities of both maraschino and crème de violette.
Crème de violette is particularly significant because its subtle colour and floral character became closely associated with the drink. Later versions did not always include it: Harry Craddock's influential 1930 The Savoy Cocktail Book, for example, published an Aviation made with gin, lemon and maraschino but omitted the violet liqueur.
Today, crème de violette is once again part of the official IBA Aviation specification.
TECHNIQUE: SHAKE AND FINE STRAIN
The Aviation contains fresh lemon juice, so it should be shaken rather than stirred.
Shake firmly with plenty of ice until the shaker is thoroughly cold. This chills, aerates and dilutes the ingredients while integrating the citrus with the spirits and liqueurs.
Fine straining produces a cleaner texture by removing small fragments of ice and lemon pulp.
TIPS & VARIATIONS
Don't overdo the violet. Crème de violette is powerful. Increasing it dramatically can make the drink overly floral.
Use fresh lemon. With only four liquid ingredients, citrus quality makes a noticeable difference.
Keep it cold. Chill the serving glass while preparing the cocktail.
Adjust carefully. If your particular crème de violette is especially intense, slightly reducing its quantity can produce a cleaner drink.
Try the Savoy-style version. A historically important later interpretation omits crème de violette altogether, leaving gin, lemon and maraschino.
SERVE IT PROPERLY
Serve the Aviation straight up in a chilled cocktail glass with no ice.
The IBA lists a maraschino cherry as an optional garnish. If you prefer a cleaner presentation, the cocktail also works well without garnish.
Serve immediately after straining. As the drink warms, its floral aromas become more pronounced and the balance changes.
Questions about the Aviation
What does an Aviation cocktail taste like?
An Aviation is bright and citrusy with a botanical gin backbone, subtle cherry and almond-like complexity from maraschino and a delicate floral note from crème de violette.
Why is the Aviation purple?
The colour comes from crème de violette. Depending on the liqueur and quantity used, the finished drink can range from almost clear through pale blue-grey to delicate violet.
Does an Aviation need crème de violette?
The original documented 1916 recipe included crème de violette, although some influential later recipes omitted it. The current IBA specification includes it.
What gin is best for an Aviation?
A classic London Dry Gin works particularly well because its dry juniper and citrus character provides structure without competing excessively with the floral and cherry notes.
Is an Aviation shaken or stirred?
Shaken. Because the recipe contains fresh lemon juice, shaking properly integrates and chills the citrus while providing the necessary dilution. The IBA also specifies shaking with ice before straining.
What glass should I use for an Aviation?
Use a chilled cocktail glass. A coupe or Nick & Nora also works well for home serving.
How much crème de violette should I use?
For the Drinkero recipe, use 5 ml per cocktail. The current IBA recipe specifies one bar spoon.
Is the Aviation an official IBA cocktail?
Yes. The Aviation is included on the International Bartenders Association's official cocktail list. The current specification is 45 ml gin, 15 ml Maraschino Luxardo, 15 ml fresh lemon juice and one bar spoon crème de violette.