Aviation - Gin, Maraschino Luxardo & Crème de Violette Pre-Prohibition Cocktail

The Aviation cocktail is a crisp gin sour with a floral edge and a history stretching back to the early days of flight. Dry gin forms the backbone, lemon supplies acidity, Maraschino Luxardo adds subtle cherry and almond-like complexity, and a small measure of crème de violette gives the drink its distinctive perfume and pale color.

From the First Age of Flight

The Aviation first appeared in Hugo Ensslin's 1916 Recipes for Mixed Drinks. Its name suited an era fascinated by the new world of powered flight. Ensslin's formula included crème de violette, although later recipes sometimes omitted it when the liqueur became difficult to obtain. The current IBA version restores violet to the formula.

What You'll Need

Ingredients

• Gin: Provides the dry, botanical backbone.
• Maraschino Luxardo: Contributes subtle cherry, nutty sweetness, and depth.
• Fresh lemon juice: Supplies the acidity that keeps the drink crisp.
• Crème de violette: Adds floral aroma, gentle sweetness, and the Aviation's signature hue.

Substitutions

• A London Dry gin gives the drink a firm juniper backbone, while a softer botanical gin produces a more floral result.
• Another quality maraschino liqueur can replace Luxardo if needed.
• If crème de violette is unavailable, it may be omitted for a historical Savoy-style variation, but the result will not match the current IBA specification.
• Fresh lemon juice is strongly preferred because bottled juice can flatten the balance.

Equipment

• Cocktail shaker
• Jigger
• Bar spoon
• Strainer
• Cocktail glass

A Teaspoon Makes the Difference

The Aviation depends on restraint. Crème de violette is intensely aromatic, so the small spoonful matters more than its volume suggests. Too much can bury the gin and Maraschino Luxardo; measured correctly, it contributes fragrance and color without making the drink taste perfumed. The result is dry, tart, floral, and unmistakably its own thing.

Substitutions & Variations

These variations move away from the current IBA specification but offer useful ways to explore the drink:

• Use a softer, citrus-forward gin for a gentler botanical profile.
• Omit the crème de violette for the violet-free version associated with The Savoy Cocktail Book.
• Increase the violet only cautiously. Small changes have a noticeable effect on aroma and sweetness.
• Serve without a cherry for an especially clean presentation, since the IBA garnish is optional.

Helpful Tips

• Chill the cocktail glass before shaking so the drink stays cold without further dilution.
• Measure the crème de violette with a bar spoon rather than estimating it.
• Use freshly squeezed lemon juice for the sharp acidity the recipe needs.
• Cracked ice suits the official IBA method, but ordinary cocktail ice works well at home.
• Shake until the shaker is thoroughly cold, then strain promptly.
• A quality maraschino cherry makes a fitting garnish, but leaving it out is completely acceptable.
• For multiple servings, pre-combine the gin, Maraschino Luxardo, and crème de violette, then add fresh lemon and shake each serving to order.