The Aviation has had a strange history. Created around 1916, the recipe with crème de violette nearly disappeared during Prohibition because the violet liqueur stopped being imported. For most of the 20th century, the cocktail was poured as just gin + maraschino + lemon (no violette), which is a different and lesser drink. The full original recipe came back into circulation around 2007 when Rothman & Winter started importing crème de violette to the US.
Ingredients
- London Dry gin 50ml
- Maraschino liqueur 15ml
- Crème de violette 5ml (do not skip; this is the drink's defining note)
- Fresh lemon juice 20ml
- Brandied cherry for garnish
Method
- Combine everything in a shaker with ice.
- Shake hard for 10 seconds.
- Double-strain into a chilled coupe.
- Drop a brandied cherry into the bottom. The cherry sinks; the violet colour of the drink shines through.
The crème de violette question
5ml is the right dose. More and the drink turns aggressively floral and the colour goes from pale-lavender to opaque-purple. Less and you lose the defining note.
The two main brands available: Rothman & Winter Crème de Violette (Austrian, the modern reintroduction) and Tempus Fugit Crème de Violette (US, slightly bolder). Both work. RM 250-380 per bottle in Malaysia; available at Cellarbration.
The maraschino liqueur question
Use Luxardo Maraschino, the original Italian maraschino made from sour marasca cherries. Do not confuse with cocktail-cherry "maraschino" syrup (the bright red sugar bombs). Maraschino liqueur is dry, slightly bitter, with a unique cherry-pit character.
Substitutes: Luxardo is the standard. Other brands exist but Luxardo is the default.
Variations worth knowing
Blue Moon: same recipe with extra crème de violette and no maraschino. Heavier floral, less complex.
Casino: add orange bitters, swap violette for Cointreau. A cousin from the same era.
Aviation 2.0: drop the violette, use Empress 1908 indigo gin (which is already purple). The colour is similar but the flavour is gin-led without the floral note.
Related
Frequently asked questions
What glass is the Aviation served in?
A chilled coupe. The wide shallow bowl is what shows off the lavender-purple colour, which is the drink's photograph. A nick and nora glass also works for a more intimate pour. A martini glass technically fits but the V-shape masks the colour, which is half the point.
Can I substitute the creme de violette?
No real substitute exists. Creme Yvette gets close (a separate violet-and-berry liqueur, harder to find in Malaysia). Skipping it entirely gives you a different drink, the gin-maraschino-lemon variant that dominated bars from 1920 to 2007. Both Rothman and Winter and Tempus Fugit creme de violette are stocked at Cellarbration in KL.
How strong is the Aviation?
Medium strong. About 22 to 24 percent ABV in the glass after shake-dilution. The 50ml gin is the workhorse, with maraschino at 32 percent and creme de violette at 16 to 20 percent supplementing the alcohol. Drinks short and dry; do not mistake it for a long sour.
Where can I order an Aviation in PJ or KL?
At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both pour the original with creme de violette in stock. Tell the bartender if you want the colour deep or pale; the dose is adjustable.
What food pairs with the Aviation?
Light starters and seafood. Oysters, smoked salmon, cured tuna, scallop crudo. Soft cheese with floral honey. The maraschino's cherry-pit note also bridges to almond-based desserts like frangipane tart. Avoid heavy stews; the drink is too delicate to push against rich braised meats.