Aviation cocktail

The elegant violet cocktail: original recipe with Crème de Violette

Hard 5 min

Introduction

The Aviation is one of the most fascinating and poetic cocktails in classic mixology. With its unmistakable pale lavender color, reminiscent of the sky at dusk, this drink offers a truly unique sensory experience. Born in the early years of the twentieth century, the Aviation is a tribute to the pioneering era of flight and the wonder humanity felt while gazing upward, dreaming of conquering the skies.

Behind its apparent simplicity lies a masterful balance between the botanicals of gin, the subtle sweetness of maraschino, the intoxicating floral aroma of crème de violette, and the sharp freshness of lemon juice. It is a cocktail that demands quality ingredients and a steady hand, but rewards with timeless elegance. Ordering an Aviation at a bar counter is a gesture of refinement that never goes unnoticed: its ethereal color immediately draws the gaze and curiosity of anyone nearby.

Ingredients

45 ml London Dry Gin – The base of the cocktail. Choose a quality gin with well-defined botanical notes that are not too aggressive: a classic London Dry such as Beefeater, Tanqueray, or Plymouth is perfect for providing structure without overpowering the other ingredients.
15 ml Maraschino Liqueur – Luxardo Maraschino is the absolute benchmark. This liqueur, obtained from the distillation of Marasca cherries, gives the cocktail a delicate and complex sweetness, with hints of almond and stone fruit that blend harmoniously with the gin.
15 ml Crème de Violette – The ingredient that makes the Aviation truly special. This liqueur, with its deep violet color and violet fragrance, gives the drink its iconic lavender hue and an elegant floral aroma. Brands such as Rothman & Winter or Giffard are among the most appreciated by professional bartenders.
15 ml Fresh lemon juice – Freshly squeezed, never from a bottle. The acidity of the lemon is essential for balancing the sweet and floral components of the cocktail, adding freshness and vibrancy to each sip. Strain it to remove pulp and seeds.

Preparation

Chill the glass: First of all, fill a cocktail glass (Martini glass or preferably a coupe) with ice and cold water to chill it properly. A cold glass keeps the drink at the ideal temperature for longer.
Prepare the ingredients: Squeeze the fresh lemon and strain the juice. Measure all ingredients precisely using a jigger: 45 ml of gin, 15 ml of maraschino, 15 ml of crème de violette, and 15 ml of lemon juice.
Pour into the shaker: Add all the ingredients to a Boston shaker or a cobbler shaker. Fill the shaker with plenty of fresh ice, preferably large, well-chilled cubes.
Shake vigorously: Close the shaker and shake vigorously for about 12–15 seconds. The shake should be firm and rhythmic, so as to perfectly chill the drink and achieve a slight dilution that softens the flavors. You will feel the shaker become ice-cold in your hands: that is the signal that the cocktail is ready.
Strain and serve: Empty the ice from the previously chilled glass. Using a strainer (and ideally also a fine strainer for double straining), pour the cocktail into the glass. The result will be a pale lavender-colored liquid, clear and inviting.
Garnish with care: The classic garnish is a maraschino cherry, preferably Luxardo or a quality artisanal cherry. Place it gently at the bottom of the glass or on a cocktail pick resting on the rim. Some bartenders also add a thin lemon twist for an extra touch of elegance.

History and curiosities

The history of the Aviation dates back to the early years of the 20th century, a period of extraordinary ferment in both the world of mixology and aviation. The original recipe is attributed to Hugo Ensslin, head bartender at the Hotel Wallick in New York, who published it in his book "Recipes for Mixed Drinks" in 1916. This text, one of the most important cocktail manuals of the pre-Prohibition era, contained for the first time the complete Aviation formula with all four ingredients, including crème de violette, which is responsible for the drink's characteristic sky-blue color.

Curiously, when Harry Craddock included the Aviation in the famous "The Savoy Cocktail Book" of 1930, he omitted the crème de violette from the recipe. This omission, combined with the increasing difficulty of finding violet liqueur on the American market throughout the 20th century, meant that for decades the Aviation was prepared without its most iconic ingredient, thus losing its characteristic color and part of its aromatic complexity. The cocktail gradually fell into obscurity, becoming a rarity in bars around the world.

The revival of the Aviation is one of the most exciting chapters of the cocktail culture renaissance that began in the early 2000s. When Rothman & Winter reintroduced crème de violette to the American market in 2007, bartenders and enthusiasts worldwide were finally able to rediscover the original recipe in its entirety. The cocktail quickly returned to the menus of the finest cocktail bars, winning over a new generation of drinkers thanks to its spectacular appearance and sophisticated taste. The name "Aviation" is a tribute to the heroic era of early flight: the color of the drink evokes the sky crossed by aviation pioneers, and its ethereal flavor seems to capture the lightness and exhilaration of flight.

Category: The Unforgettables

The Aviation is part of the prestigious "The Unforgettables" category of the IBA, the International Bartenders Association. This category brings together the classic cocktails that have left an indelible mark on the history of world mixology: iconic drinks such as the Negroni, the Manhattan, the Old Fashioned, and the Martini, which every professional bartender must know and be able to prepare to perfection. The inclusion of the Aviation in this list is a recognition of its fundamental role in cocktail culture and its ability to withstand the passage of time, always remaining relevant thanks to its timeless elegance and its unique and unrepeatable aromatic profile.

Variations and bartender tips

Classic Aviation without Crème de Violette: As mentioned in the history section, many bartenders still prepare a version of the Aviation without crème de violette, following the Savoy Cocktail Book recipe. In this case, the maraschino dose is slightly increased (up to 20 ml) to compensate for the absence of the floral liqueur. The result is a drier and more direct drink, with a transparent color, that highlights the dialogue between gin and maraschino. It is a respectable version, but in my opinion it loses much of the charm that makes the Aviation a truly special cocktail.

Crème de Violette dosage: One of the most common mistakes when making an Aviation is using too much crème de violette. This liqueur is very aromatic and can easily overpower the other ingredients, making the cocktail excessively floral and almost soapy on the palate. My advice is to start with a conservative dose of 7.5 ml (a quarter ounce) and gradually increase until you find the perfect balance based on the brand of crème de violette used and your personal taste. Some bartenders go up to 15 ml, but it is essential to taste and calibrate carefully.

Choosing the gin: Gin is the main ingredient and its choice profoundly influences the final result. Plymouth Gin, with its soft and slightly earthy profile, is considered by many to be the ideal choice for the Aviation. Alternatively, a classic London Dry such as Beefeater offers greater dryness and more pronounced juniper notes. Avoid gins that are too aromatic or dominated by exotic botanicals: the gin should complement the violet and maraschino, not compete with them. For an even more interesting result, try a gin with citrus notes such as Tanqueray No. Ten.

Aviation Royale and other creative variations: A widely appreciated modern variation is the Aviation Royale, in which the gin dose is slightly reduced and the cocktail is topped with Champagne or Prosecco, served in a flûte. The result is an effervescent and supremely elegant version, perfect as an aperitif for special occasions. Another practical tip: if you want to impress your guests, serve the Aviation with a delicate edible violet flower as a garnish instead of the cherry. The visual effect is extraordinary and emphasizes the floral character of the drink. Finally, always remember that the lemon juice must be as fresh as possible: squeeze it at the time of preparation, because even a few hours of oxidation will alter its flavor and compromise the balance of the cocktail.

Materials and tools