The Aviation: A Flight Through Cocktail History
A Cocktail as Timeless as Flight Itself
Whether you’re a seasoned cocktail connoisseur or a curious enthusiast, chances are you’ve heard of the Aviation—a striking pre-Prohibition era cocktail with a distinctive color and a complex balance of flavors. Featuring gin, maraschino liqueur, fresh lemon juice, and a touch of crème de violette, this drink is a delightful mix of bright citrus, cherry-like depth, and floral intrigue.
But here’s the question: should an Aviation always include crème de violette, or is the version without it a better representation of the drink? Let’s explore its history, variations, and why this cocktail remains an icon.
The Origins of the Aviation Cocktail
The Aviation first appeared in print in 1916, in Hugo Ensslin’s Recipes for Mixed Drinks. Ensslin, a bartender at New York City’s Hotel Wallick, crafted this cocktail using gin, lemon juice, maraschino liqueur, and crème de violette. The latter ingredient, a violet-flavored liqueur, lent the drink its signature pale blue-lavender hue—reminiscent of the sky at twilight, which may have inspired the name.
However, by the time Harry Craddock published The Savoy Cocktail Book in 1930, crème de violette had been dropped from the recipe. Some believe this was due to supply shortages, while others argue that removing it made the drink more palatable to a wider audience. This altered recipe became the dominant version for decades, leading many to associate the Aviation with a sharper, more citrus-forward profile.
The Great Crème de Violette Debate
With the resurgence of classic cocktails in the early 2000s, crème de violette became widely available again, reviving Ensslin’s original formula. This sparked debate: is the Aviation best served as a floral, sky-colored drink, or does the version without crème de violette allow the gin and maraschino liqueur to shine?
Here’s how each version differs:
- With crème de violette: A more floral and aromatic profile, featuring delicate violet notes that enhance the citrus and maraschino.
- Without crème de violette: A drier, more gin-forward drink, with the maraschino liqueur playing a larger role in balancing the tart lemon.
While some purists insist that crème de violette is essential for an authentic Aviation, others prefer the cleaner, crisper take popularized by Craddock’s Savoy recipe.
Tasting Notes: What to Expect
A well-made Aviation is a cocktail of contrasts. The first sip brings a refreshing burst of lemon, softened by the subtle sweetness of maraschino liqueur. The gin provides a crisp botanical backbone, while the crème de violette (if used) adds a floral elegance that lingers on the finish. Garnished with a brandied cherry, it’s a cocktail that is as visually stunning as it is delicious.
How to Make the Perfect Aviation
Making an Aviation at home is simple but requires the right ingredients. Use a high-quality gin (such as Aviation Gin for an extra nod to the theme), and opt for Luxardo Maraschino Liqueur, which provides the best balance of sweetness and depth.
For those experimenting with crème de violette, start with ¼ oz—a little goes a long way. Too much, and your drink may taste overly perfumed or soapy.
Conclusion: Which Aviation Will You Choose?
Whether you prefer the floral allure of the original or the cleaner, classic Savoy variation, the Aviation is a cocktail worth revisiting. It’s a drink that tells a story—a tale of changing tastes, lost ingredients, and a revival that put it back on the map.
So, where do you stand in the crème de violette debate? Do you prefer your Aviation with or without it? Let us know in the comments!
Aviation
Explore the history and flavors of the Aviation, a classic gin-based cocktail. Learn how to make it and engage in the crème de violette debate.
Ingredients
- 2 oz Gin (try Aviation Gin)
- 1/2 oz Fresh lemon juice
- 1/2 oz Maraschino liqueur (Luxardo recommended)
- 1/4 oz Crème de violette
- Brandied cherry, for garnish
Instructions
- Combine the gin, lemon juice, maraschino liqueur, and crème de violette in a cocktail shaker.
- Fill the shaker with ice and shake until well chilled.
- Strain the mixture into a chilled coupe glass.
- Garnish with a brandied cherry or a lemon twist.
