Aviation Cocktail
The flight path of a classic.
by Erin Henderson
Most drink historians believe the Aviation cocktail first appeared in the early 1900’s in New York City, and credit Hugo Ensslin, a bartender at the Hotel Wallick for the creation. A recipe for the lilac-purple drink was published in 1916 in Ensslin's book, Recipes for Mixed Drinks
It’s safe to say flight was the exciting concept of the times. Even though technically the first person to take to the skies was in the late 1700’s, with air balloons and hang gliders, the Wright Brothers of Ohio generally get the nod for the first actual airplane flight in 1903. But obviously bright minds were hard at work dreaming and scheming: the first transatlantic flight happened in 1919 and Amelia Earheart took to the skies for the first time in 1920. And, fo course, when the recipe for the Aviation was written down, the US was two years into World War I, where planes were used as an integral part of combat and forever shaping warfare, fighter pilots had an air of mystery, drama, and intrigue – and still do.
The Aviation cocktail fell from popularity, maybe even into obscurity, starting around the 1950's, when crème de violette became impossible to find outside of Europe (Harry Craddock, the famed London bartender behind The Savoy Cocktail Book created a version without the crème de violette, as it was tough to find in post-war Britain.) But the early aughts saw it make a roaring comeback when the liqueur resurfaced again on North American shores.
Aviation Cocktail
Crème de violette is once again available, though the selection fairly limited, here in Ontario. While it's the key ingredient to this cocktail (the lilac purple-blue colour was said to represent the skies and therefore inspire the name), you don't have to use it. Harry Craddock omitted it in his recipe, and the world still turned.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2oz gin
- ½ oz maraschino liqueur
- ¼ oz crème de violette
- ¾ oz lemon juice, freshly squeezed
- Garnish: brandied cherry
How to Make It:
- Add the gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled.
- Strain into a cocktail glass.
- Garnish with a brandied cherry.