The first printed recipe for the Aviation was in “Recipes for Mixed Drinks” (1916), by Hugo Ensslin, the cocktail’s creator. It called for El Bart gin, lemon juice, maraschino and creme de violette.
Alas, in Harry Craddock’s 1930 “The Savoy Cocktail Book”, the creme de violette was omitted and the drink lost its lovely hue and delicate fragrance as well as an essential component and, in fact, creme de violette began to disappear from the shelves.
Today, creme de violette is back and, as far as we’re concerned, that’s a really good thing.
- 1 1/2 oz gin
- 1 tsp maraschino liqueur
- 1/2 ounce Creme de Violette
- 1/2 ounce fresh lemon juice
- Shake with ice
- Strain into a chilled cocktail glass
- Add a cherry (preferably cognac-marinated) for garnish, if you like