The Aviation was created by Hugo Ensslin, head of the Hotel Wallick in New York City sometime in the early 20th century. We don’t have an exact date. We do know however that it first appeared in print in Ensslin’s book Recipes For Mixed Drinks (1916). In the early days of the cocktail renaissance this drink traveled the globe as a “Bartender’s Handshake” A drink only well known within the industry and therefore if you ordered it you were considered an insider. Decades later this drink went out of fashion and became an obscure cocktail but never quite disappeared thanks to Harry Craddock, head bartender of The American Bar at The Savoy Hotel in London. Craddock’s recipe, though, omitted the creme de violet which in my opinion is a shame and persists on some cocktail menus to this day. Although it isn’t asked for very much, The Aviation is making something of a comeback. In this recipe we have gone back to the original and I really think you should try this cocktail. You won’t be sorry!
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Tools we used to make this cocktail:
Barfly Shaking Tins In Copper
Barfly Measuring Cup Jigger
Barfly Fine Strainer
Barfly Hawthorn Strainer in Copper
Aviation
Ingredients
- 2 oz Gin
- .75 oz Lemon Juice
- .375 oz Maraschino Liqueur
- .375 oz Crème de violette
Garnish
- Maraschino Cherry (Optional but traditional)
Glassware
Instructions
- Add to tin with shaking ice and shake for 8-10 seconds
- Double strain into chilled coupe
- Garnish with Maraschino Liqueur.
