New York City (1911)
Here’s a drink that almost went extinct because of Prohibition – in its original form, anyway. Early 20th-century trendsetter Hugo Ensslin‘s Aviation owes its dry, sweet, tart, and floral balance to a key ingredient: crème de violette – a liqueur made by steeping violet flowers in neutral grain spirit with sugar to extract their perfume and color. In the bottle, it’s a deep violet; Mixed in a drink, it adds a pale sky-blue tinge (hence the name “Aviation,” no doubt). When Prohibition came along, many companies stopped importing their products to the US or just went out of business altogether. Such was the case with the original supplier of crème de violette – and that’s why recipes for the Aviation printed after 1920 simply omit this crucial accent. Without the violette, this cocktail just tastes like a Pixy Stix. Not nearly as interesting (or as eye-catching) as it should be. Thankfully, as the craft cocktail movement picked up steam, we started to see a revival of previously-lost ingredients, including crème de violette, reintroduced in 2007 by Rothman & Winter.
Hardware: Shaker, Jigger, Cocktail pick, Hawthorne strainer (if using Boston shaker)
Ice: Ice cubes
Glassware: Cocktail glass
Spirits: London Dry gin (recommended: Beefeater, Tanqueray)
Mixers & Liqueurs: Maraschino liqueur (recommended: Luxardo), Crème de violette (recommended: Rothman & Winter)
Juices, Accents, & Garnishes: Lemon juice, Maraschino cherry
Chill a cocktail glass in the freezer at least ten minutes.
In a shaker about a third-full with ice cubes, add:
1 1/2 oz London Dry gin
3/4 oz lemon juice
1/2 oz maraschino liqueur
1/4 oz crème de violette
Shake well to blend and chill, then strain into the chilled glass. Garnish with a maraschino cherry pierced on a cocktail pick.