Aviation Cocktail

The Aviation Cocktail has a floral, citrusy, botanical, delicate, complex flavor profile. A sophisticated gin-based cocktail featuring the unique floral notes of crème de violette balanced with maraschino liqueur and fresh lemon juice. This pre-Prohibition classic delivers an elegant, perfumed complexity that's both mysterious and refined.

A Aviation Cocktail requires 4 ingredients: London Dry Gin, Maraschino Liqueur, Creme de Violette, Fresh Lemon Juice.

A Aviation Cocktail takes about 3 minutes to prepare and is considered medium difficulty.

A Aviation Cocktail is traditionally served in a coupe, garnished with lemon twist or brandied cherry.

Yes, you can make a mocktail version of the Aviation Cocktail by substituting the spirits with non-alcoholic alternatives such as seedlip, non-alcoholic distilled spirits, or flavored syrups and juices that mimic the original flavor profile.

The Aviation cocktail was created around 1916 by Hugo Ensslin, head bartender at the Hotel Wallick in New York City, and published in his book 'Recipes for Mixed Drinks.' Named during the early days of aviation when flight was still a marvel, the cocktail embodied the era's sense of adventure and innovation. The drink's most distinctive ingredient, crème de violette, disappeared from most markets after Prohibition, making the Aviation nearly impossible to recreate authentically for decades. This led to many bartenders omitting the violet liqueur entirely or substituting other ingredients, creating confusion about the 'true' Aviation recipe. The cocktail experienced a renaissance in the 2000s when crème de violette became available again, thanks in part to cocktail historian David Wondrich's research and advocacy. The Aviation's resurrection coincided with the craft cocktail movement's emphasis on historical accuracy and forgotten ingredients, making it a symbol of bartending's commitment to preserving cocktail heritage.