Description
This Aviation cocktail recipe is a classic gin drink made with fresh lemon juice, maraschino liqueur, and crème de violette. It’s tart, lightly floral, and often misunderstood — especially if you’ve only had a version that tasted like soap.
Ingredients
- 2 ounces gin
- 3/4 ounce fresh lemon juice
-
1/4 ounce maraschino liqueur
- 1/4 ounce crème de violette
- 1/4 ounce simple syrup (optional)
- Garnish: brandied cherry or lemon twist
Instructions
- Start by chilling a coupe or Nick and Nora glass. Fill it with ice water or place it in the freezer while you prep everything else.
- Add 2 ounces gin, 3/4 ounce lemon juice, 1/4 ounce maraschino liqueur, 1/4 ounce crème de violette, and 1/4 ounce simple syrup (if using) to a cocktail shaker.
- Fill the shaker with ice and shake it like you mean it. You want the shaker to be nearly too cold to touch.
- Double strain into your chilled glass.
- Garnish with a brandied cherry or a lemon twist and serve immediately.
Notes
- This is not a forgiving drink. Measure everything.
- Crème de violette varies by brand. If you’re using a new bottle and are unsure of its intensity, start with a smaller amount. You can always add more.
- Always use freshly squeezed lemon juice. Bottled juice tastes flat and dulls the drink.
- Simple syrup is optional. Add it if the drink tastes a little aggressive or if your lemons are especially acidic.
- If the drink tastes too floral, reduce the crème de violette next time instead of adjusting everything else.
- If serving on the rocks, use large ice cubes to slow dilution. I use TrueCubes clear ice molds to make large square cubes at home.
- Equipment: Boston cocktail shaker | fine mesh strainer | hand-held citrus juicer | Hawthorne strainer | Japanese-style jigger | Riedel Nick & Nora glass
- Prep Time: 5
- Category: Cocktail, Drink
- Method: Shake
- Cuisine: American