About the Aviation
History
The Aviation is often credited to Hugo Ensslin, head bartender at the Hotel Wallick in New York City, who published the recipe in his 1916 book "Recipes for Mixed Drinks." The drink fell into obscurity for decades, partly because crème de violette became difficult to source after its production ceased in the United States. The Aviation experienced a revival in the early 2000s when crème de violette returned to the market and craft bartenders rediscovered pre-Prohibition cocktail literature. Some earlier printed recipes omitted the violet liqueur entirely, leading to confusion about the drink's original formulation.
Technique
The Aviation should be shaken vigorously with ice, not stirred. The citrus juice requires aggressive agitation to properly integrate with the other ingredients and achieve the correct dilution and temperature. Shaking also aerates the drink, creating a slight froth and lighter texture that suits its floral character. Use standard cubed ice and shake for twelve to fifteen seconds until the shaker frosts over. Strain into a chilled coupe or Nick and Nora glass using a Hawthorne strainer, and consider double-straining through a fine-mesh sieve to remove ice chips for a cleaner presentation.
Ingredient notes
London Dry gin works well here, with brands like Beefeater or Tanqueray providing sufficient juniper backbone to support the floral and tart elements. Luxardo is the standard maraschino liqueur, offering cherry complexity without excessive sweetness. For crème de violette, Rothman & Winter and The Bitter Truth are widely available options; use sparingly, as too much creates a perfumed, soapy quality. Fresh lemon juice is non-negotiable—bottled juice lacks the bright acidity needed. The violet liqueur is responsible for the drink's pale purple hue, though its visual contribution often exceeds its flavor impact at this proportion.
Variations
Omitting the crème de violette produces what many bartenders encountered before the liqueur's modern reintroduction—essentially a gin sour with maraschino. Some recipes increase the violet liqueur to 0.5 ounces for a more pronounced floral note, though this risks overwhelming the drink. The Casino cocktail shares a similar structure but uses Old Tom gin and orange bitters. Adjusting the lemon juice to 0.5 ounces and adding 0.25 ounces of simple syrup creates a sweeter, more approachable version for those who find the standard recipe too tart. Navy-strength gin amplifies the botanical intensity.
When to serve & pairings
The Aviation suits early evening service as an aperitif, with its tart and floral profile stimulating the palate before dinner. It pairs well with oysters, smoked salmon, and mild cheeses that won't compete with its delicate violet notes. The drink works across seasons but feels particularly appropriate in spring and summer. Serve in a coupe or small cocktail glass to concentrate the aromatics. The pale sky-blue or lavender color makes it visually distinctive at cocktail parties, though the flavor remains the primary consideration. Avoid serving alongside heavily spiced or sweet dishes that would clash with its botanical character.