This favorite pre-Prohibition era gin cocktail vanished from menus during the 1960s when its main ingredient, crème de violette, disappeared from the market. But in the early 2000s, a Minneapolis importer began importing crème de violette from Austria, and the Aviation made it back to bars. You…
Combine 2 oz dry gin, ½ oz maraschino liqueur, ¼ oz crème de violette and ¾ oz fresh lemon juice in a shaker with ice. Shake hard, double-strain into a chilled coupe, and garnish with a maraschino cherry. The violette gives it its pale sky-blue tint.
Floral, Citrusy, Botanical
Pre-Prohibition U.S., first published in Hugo Ensslin's 1916 Recipes for Mixed Drinks.
Chilled coupe
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