Aviation Cocktail

2 oz Gin (London Dry)
1 oz Lemon juice
2 ds Maraschino Liqueur
2 ds Crème de Violette
Shake. strain, up.
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.
Aviation Cocktail
Wikipedia public domain
From other users
  • Dates to 1930. Except for addition of creme de violette, this is version in Gary Regan's "Joy of Mixology." 4:1:1 — ☆☆☆☆☆
  • current preferences: 2 oz gin 0.75 oz lemon 2 t (0.33 oz) maraschino 1 t violette 0.25 oz simple — ☆☆☆☆
  • I prefer 2oz gin, 1/2oz each maraschino/lemon and 1-2 barspoons violette with a cherry — ☆☆☆☆☆
  • Very happy with: 2 oz gin, 3/4 oz lemon juice, 1/3 oz maraschino, 1/4 oz créme de violette. — ☆☆☆☆☆
  • Used jmmrad's proportions — ☆☆☆☆
  • Violette, for blue tint, or nothing. Creme Yvette makes it red. — ☆☆☆
  • I did 2oz gin (Solveig), .5oz+ lemon, .5oz Maraschino, 1tsp CdV. Happy with taste and color. — ☆☆☆☆
  • Bit sweet — ☆☆☆☆
  • 1/6/13 — ☆☆☆
  • I like to go slightly heavier on the Maraschino and a bit lighter on the creme de violette. — ☆☆☆☆☆
  • Reduce lemon juice to 1/2 ounce.
  • Gin- sour, floral
  • 2oz gin , preferably dry ¼oz creme de violette ¼oz maraschino liqueur ½oz simple syrup ½oz lemon juice cherry — ☆☆☆☆
  • Prefer 1/2oz cdv 1/4oz maraschino 1/2oz lemon and yes I like grandma florals
  • OK this was pretty awful. My only thought is I borked on the lemon juice. This drink was completely overly sour. I'll assume it was user error and will try again soon. — ☆
  • 1 1/2 ounces gin 1/2 ounce freshly squeezed lemon juice 3/4 ounces maraschino liqueur 1/4 ounce crème de violette (optional) Maraschino cherry, for garnish — ☆☆☆☆
  • 2 oz gin 3/4 oz lemon juic 1/4 oz each maraschino and Creme de violet — ☆☆☆
  • This is good, I prefer the Death & Company ratios: 2 oz Plymouth Gin 1/2 oz Luxardo 1/2 teaspoon creme de violette (they use yvette) 3/4 oz lemon juice 1/4 oz simple — ☆☆☆☆
  • Preferred proportions: 2 oz. gin, 3/4 oz. lemon juice, 1/2 oz. maraschino liqueur and 1/4 creme de violette (or 1/3 oz. if I'm in the mood for something a little bluer and more floral). — ☆☆☆☆☆
  • 2 oz gin, 0.75 oz lemon juice, 0.5 oz Luxardo (0.3 for piquancy), 0.25 oz Crème de Violette — ☆☆☆☆☆
  • I am ok with more violette — ☆☆☆☆
  • 2 oz Gin (Sapphire); 0.5 lemon juice, 0.25 each Maraschino and Violette from https://www.thespruceeats.com/aviation-cocktail-recipe-760055 — ☆☆☆☆
  • My ratios: 2oz gin, .75oz lemon, .5oz violette, .5oz maraschino
  • The version I make is: 2 oz Bombay Sapphire gin 1/2 oz lemon juice 1/2 oz Maraschino liqueur 1/4 oz Creme de Violette Shake ingredients with ice. Strain into a chilled cocktail glass. Garnish with a brandied cherry. — ☆☆☆☆☆
  • 2oz Aria gin, 3/4 oz lemon, 1/2 oz Luxardo, 1/3 is Elderflower (didn't have CdV), barspoon Toschi juice + cherry, finish w 2 dashes Peychauds & 1 dash orange flower water — ☆☆☆☆
  • My preferences mirror one other person's: 2 gin, 3/4 lemon, 1/2 maraschino, 1/4 violette. Cherry garnish — ☆☆☆☆
  • Use 2 oz gin, 3/4 lemon, 1/2 maraschino, 1/2 violette — ☆☆☆☆
Similar cocktails


Gary Regan's Joy of Mixology

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.

I suspect that Gary, like Ted

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.

Zachary Pearson's picture

I'm going to clean up this

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.



DPlum's picture

I've tried to like this

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.

Dan Plumlee

Strained from the Shakers of the

Twin Peaks Blind Pig

I tried this cocktail last

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.

Are you sure it's only 2

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.

Zachary Pearson's picture

Jaba, I'm sure it's 2 dashes.


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.



I use 1/4 tsp per dash, so

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.

It's hard to measure dash of

It's hard to measure dash of CdV and Maraschino liqueur. I prefer the 1/4 oz CdV, 1/3-1/2 oz Maraschino along w 1/2-3/4 oz lemon juice and 2 oz gin. 

After experimentation, happy

After experimentation, happy with 2oz Sipsmith, 1/2oz each of lemon juice and Luxardo Maraschino, and 1/4oz  Tempus Fugit Liqueur De Violettes.  Only downside to last ingredient is the pink rather than blue tint.

applejack's picture

While not strictly canonical,

While not strictly canonical, I've settled on using 2 oz gin, .75 oz lemon & .25 each maraschino, creme de violette & parfait amour (Marie Brizard).  The parfait amour gives it the nice purple color everyone seems to want from the drink, but without the overwhelming violet floral taste that using .5 oz CdV yields.