Aviation Cocktail

2 oz Gin (London Dry)
1 oz Lemon juice
2 ds Maraschino Liqueur
2 ds Crème de Violette
Instructions

Shake. strain, up.

Notes

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.

Cocktail summary
Aviation Cocktail
Wikipedia public domain
Posted by Dan on
Created by
Hugo Ensslin, Hotel Wallick, New York, NY
Year
1916
Is an
authentic recipe
Reference

Recipes for Mixed Drinks, Hugo Ensslin, pg. 7

Curator
4 stars
Average
4 stars
(104 ratings)
YieldsDrink
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From other users
  • I preferred this as 1.5-2 oz gin, 0.5 oz everything else
  • I prefer the D & C version of this. Their specs are 2 oz gin, 3/4 oz lemon juice, 1/2 oz Maraschino, 1/2 tsp crème de Violette, 1/4 simple syrup. I prefer to up the Violette to a full 1/4 oz.
  • Needs more violet. — ★★★
  • 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
  • 2 oz Gin (Sapphire); 0.5 lemon juice, 0.25 each Maraschino and Violette from https://www.thespruceeats.com/aviation-cocktail-recipe-760055 — ★★★★★
  • 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 — ★★★★
  • 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
  • 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.
  • My ratios: 2oz gin, .75oz lemon, .5oz violette, .5oz maraschino
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Comments
A G commented on 6/16/2020:

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.

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.

I prefer the D & C version of this. Their specs are 2 oz gin, 3/4 oz lemon juice, 1/2 oz Maraschino, 1/2 tsp crème de Violette, 1/4 simple syrup. I prefer to up the Violette to a full 1/4 oz.

Definitely recommend ignoring this ratio; way too lemon dominant. 7:2:2:1 Gin:Lemon Juice:Maraschino Liqueur:Crème de Violette worked well for me.