- 2 oz Gin (Martin Miller or Tanq 10 are great)
- 1/2 oz Lemon Juice
- 1/2 oz Maraschino
- 1/4 oz Crème de Violette
- Garnish with a single Griottine Cherry
Set ingredients into cocktail shaker with ice and shake well so that you end up with a some ice crystals. Double strain (you will want to filter any lemon pulp) into Martini glass and garnish with a single griottine cherry.
“The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin’s 1916 Recipes for Mixed Drinks. Ensslin’s recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liquer which gives the cocktail a pale sky-blue color.” – Wikipedia
The recipe calls for Crème de Violette is quite difficult to locate. Legacy Liquor store in Olympic Village might carry it. Personally I didn’t include it in the drink I made above because I don’t have it. I have tried the drink at West Restaurant on Granville St. and it’s quite tasty. Without the Creme de Violette, I feel that it’s just not as well balanced and makes the drink taste slightly more sour than it should be. Also FYI, Crème de Yvette is not a substitute for the Violette.