Aviation cocktail in a coupe — Lemon juice

Aviation Cocktail Recipe

sour floral herbal

gin, maraschino liqueur, creme de violette, lemon juice

History

The Aviation is a pre-Prohibition classic first published in 1916 by Hugo Ensslin, head bartender at New York’s Hotel Wallick, in his book Recipes for Mixed Drinks. The original formula combined gin, lemon juice, maraschino liqueur, and crème de violette—the violet liqueur that gives the drink its signature pale purple hue and floral note. Harry Craddock’s 1930 Savoy Cocktail Book omitted the hard-to-find violette, and that simpler version dominated for decades. If crème de violette is not in the pantry yet, the Savoy spec (gin, maraschino, lemon) is still an Aviation — just not the sky-blue one people photograph. Mix it when gin and maraschino are already on the shelf.

Ingredients

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How to make

  1. Chill a coupe.
  2. Measure ¼ oz crème de violette first so the drink stays pale lilac, not purple.
  3. Add 2 oz gin, ½ oz maraschino liqueur, the violette, and ¾ oz lemon juice to a shaker with ice.
  4. Shake hard until icy cold.
  5. Double-strain into the coupe.
  6. A heavier violette pour from the pantry will look pretty and taste like perfume — stay at a quarter ounce.
  7. Garnish with a cocktail cherry.

Glassware

Coupe

A wide bowl shows aroma and holds stirred or shaken drinks without stemware tipping over as easily as a V-shaped martini glass.

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Coupe glassware

Aviation FAQ

Does an Aviation need crème de violette?

The 1916 original does: ¼ oz crème de violette with gin, maraschino liqueur, and lemon juice, which keeps the drink pale lilac. Without violette you still have the Savoy spec — gin, maraschino, lemon — just not the sky-blue one.

What ingredients are in an Aviation?

An Aviation is made with gin, maraschino liqueur, creme de violette, and lemon juice. Amounts and pantry matching are in the ingredients list on this page.

How do you make an Aviation?

Chill a coupe. Measure ¼ oz crème de violette first so the drink stays pale lilac, not purple. Add 2 oz gin, ½ oz maraschino liqueur, the violette, and ¾ oz lemon juice to a shaker with ice. Shake hard until icy cold. Double-strain into the coupe. A heavier violette pour from the pantry will look pretty and taste like perfume — stay at a quarter ounce. Garnish with a cocktail cherry.

What glass do you serve an Aviation in?

Serve an Aviation in a Coupe. A wide bowl shows aroma and holds stirred or shaken drinks without stemware tipping over as easily as a V-shaped martini glass.

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