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Aviation

Aviation

We’re shaking up another cocktail this week to toast Valentine’s Day. A subtle violet hue offers a glimpse into this intriguing vintage recipe – a delightful gin cocktail delivering delicate floral notes.

The Aviation – said to have been created in 1917 by a German bartender before the days of Prohibition during World War I – is the color reminiscent of a fading blue, greyish horizon.

It’s an unusual blend of spirits starting with a great gin followed by a splash of Maraschino liqueur bringing its bitter sour cherry notes. Crème de Violette lends a violet shade along with the floral touch before the cocktail takes on a slightly greyish hue with the addition of fresh lemon. And we added just a touch of that luscious cherry syrup to soften the edges.

The maraschino cherries we use are not the bright red version you find in most markets. These are Luxardo maraschino cherries. They are deep dark, sweet cherries packed in a luxurious syrup. Made by the same distillery that produces the Luxardo Maraschino liqueur, the cherries can be found in specialty food stores, fine liquor stores or online. They are worth every penny.

Shake over ice until the cocktail is quite chilled then pour straight up in a coupe.

Garnish with those delectable maraschino cherries and you’ve got a classic worth remembering!

Aviation

8 tablespoons good gin, about 4 ounces

2 tablespoons Luxardo Maraschino liqueur, about 1 ounce

1 tablespoon Crème de Violette, about ½ ounce

1-1/2 tablespoons freshly squeezed lemon juice, about ¾ ounce

½ to 1 teaspoon maraschino syrup, optional

Luxardo maraschino cherries packed in syrup for serving

Crème de Yvette can also be used in place of the Crème de Violette. For the Maraschino liqueur and the maraschino cherries we used Luxardo, using some of the syrup from the jar of maraschino cherries in the cocktail.

Pour the gin along with the Maraschino liqueur into a cocktail shaker.

Add the Crème de Violette which will turn the cocktail a violet hue…

…followed by the lemon juice which will turn the drink a light greyish color when it interacts with the gin.

Then add the maraschino syrup.

Fill the cocktail shaker with ice, shaking until well-chilled.

Pour into coupes and garnish with maraschino cherries.

Makes 2 cocktails.

Aviation, courtesy of Preserving Good Stock

February 10, 2020
: Makes 2 cocktails.

A subtle violet hue offers a glimpse into this intriguing vintage recipe. A subtle violet hue offers a glimpse into this intriguing vintage recipe. It’s a delightful gin cocktail delivering delicate floral notes and one well worth remembering.

By:

Ingredients
  • 8 tablespoons good gin, about 4 ounces
  • 2 tablespoons Luxardo Maraschino liqueur, about 1 ounce
  • 1 tablespoon Crème de Violette, about ½ ounce
  • 1-1/2 tablespoons freshly squeezed lemon juice, about ¾ ounce
  • ½ to 1 teaspoon maraschino syrup, optional
  • Luxardo maraschino cherries packed in syrup for serving
  • Crème de Yvette can also be used in place of the Crème de Violette. For the Maraschino liqueur and the maraschino cherries we use Luxardo, using some of the syrup from the jar of maraschino cherries for the cocktail.
Directions
  • Step 1 Pour the gin along with the Maraschino liqueur into a cocktail shaker.
  • Step 2 Add the Crème de Violette followed by the lemon juice. (The lemon juice will turn the drink a light greyish color.)
  • Step 3 Then add the maraschino syrup.
  • Step 4 Fill the cocktail shaker with ice, shaking until well chilled.
  • Step 5 Pour into coupes and garnish with maraschino cherries.


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