The classic Aviation cocktail is essentially a gin sour that gets its name and sky blue-purple hue from Crème de Violette, a violet petal liqueur.
Aviation Cocktail – Photo © Cocktails & Bars
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Origins of the Aviation Cocktail
The origins of the Aviation cocktail can be traced back to Hugo R. Ensslin, head bartender at Hotel Wallick in New York in the 1900s, pre-Prohibition. It features in his cocktail book, 1916 Recipes for Mixed Drinks and is the first recorded instance of the recipe. It calls for:
1/3 Lemon Juice
2/3 El Bart Gin
2 dashes Maraschino
2 dashes Crème de Violette
Shake well in a mixing glass with cracked ice, strain and serve.
In the 1930 edition of Harry Craddock’s The Savoy Cocktail Book, the recipe replicates that of Hugo Ensslin but omits the Crème de Violette altogether. As the liqueur became difficult to source, it was dropped from the cocktail until a recent revival which saw more brands producing the liqueur.
Crème de Violette
Crème de Violette is a liqueur with a delicate floral aroma and flavour of violets. It is the key ingredient in the Aviation cocktail. Not only does it impart the sweetness of violets but it gives the cocktail a sky blue hue from which the name is derived. Without Crème de Violette, the drink is simply a gin sour with a dash of Maraschino.
Crème Yvette vs Crème de Violette
Some recipes call for Crème Yvette as a substitute for Crème de Violette. There is a difference between the two liqueurs. Crème de Violette is a liqueur made with violet petals while Crème Yvette (also called Crème d’Yvette or Crème de Yvette) is made with violet petals and berries, namely red raspberries, wild strawberries, blackberries, cassis, orange peel, honey, and vanilla, and as such has a more reddish ruby colour while the former has a violet-blue-purple hue. Both have a floral aroma while Crème Yvette imparts a more berry-like flavour.
Aviation Gin
Aviation Gin is an American dry style of gin from Portland, Oregon that derives its name from the Aviation cocktail. The brand has had several ownerships, from bartender Ryan Magarian, Joe Montana, actor Ryan Reynolds and now Diageo.
Aviation Cocktail Recipe
Ingredients
- 60ml dry gin
- 20ml fresh lemon juice
- 15ml Maraschino liqueur
- 1 barspoon Crème de Violette
Glassware: coupette
Garnish: Maraschino cherry
Method
Shake all the ingredients with ice. Double strain into a chilled coupette and garnish with a Maraschino cherry.
