- Maraschino Liqueur : 2 tsp
- Crème de Violette : 2 tsp
- Maraschino Cherry : 1
- Gin : 2.5 oz
- Lemon Juice : 0.75 oz
Begin by adding all ingredients into a cocktail shaker that is filled with ice. Shake it well and then strain contents into a cocktail glass. Finish your drink by garnishing it with a cherry.
From the Bartender
Its origins are somewhat of a mystery, but most attribute the Aviation to Hugo Esslin, head bartender at the Hotel Wallick. The recipe was first printed in Esslin's 1916 book called Recipes For Mixed Drinks. Almost a full century later, the cocktail has remained a popular - though not unchanged. Esslin's original recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liqueur, giving the cocktail a pale sky-blue color.
Finding the crème de violette difficult to find, Savoy Cocktail Book author Henry Craddock left out the difficult-to-find violet liqueur, instead opting for a simpler recipe of just gin, lemon juice and maraschino - a formula many bartenders would end up following.
We are more partial to this version, but urge you to judge the Savoy Aviation for yourself.