Aviation Cocktail Recipe

The Aviation cocktail was created in the early 20th century by Hugo Ensslin, a bartender at the Hotel Wallick in New York City. The cocktail is named after the aviation industry, which was rapidly growing at the time. The drink became popular among pilots and travelers, and its unique combination of flavors made it a favorite among cocktail enthusiasts.

• The Aviation was first published in Hugo Ensslin's 1916 book 'Recipes for Mixed Drinks'
• The original recipe called for crème de violette, which gives the drink its signature pale blue color
• The cocktail experienced a resurgence in popularity in the early 2000s, thanks to the craft cocktail movement

The Aviation cocktail is a well-balanced mix of sweet, sour, and floral flavors. The gin provides a strong, juniper-forward base, while the maraschino liqueur adds a touch of sweetness. The lemon juice brings a bright, zesty acidity, and the crème de violette imparts a delicate floral note.

• The Aviation is considered a classic pre-Prohibition cocktail
• The drink's pale blue color is reminiscent of the sky, which is fitting for a cocktail named after the aviation industry
• Some modern variations of the Aviation omit the crème de violette, resulting in a clearer, less colorful drink

1. Chill a coupe glass by filling it with ice and setting it aside
2. Combine the gin, maraschino liqueur, lemon juice, and crème de violette in a cocktail shaker
3. Fill the shaker with ice and shake vigorously for 15-20 seconds
4. Discard the ice from the chilled coupe glass
5. Strain the cocktail into the chilled coupe glass
6. Garnish with a maraschino cherry

• Use fresh lemon juice for the best flavor. Bottled lemon juice can be too sour and overpower the other ingredients
• Shake the cocktail shaker until it's frosty. This helps to properly chill the drink and mix the ingredients
• Use a high-quality maraschino liqueur. Cheaper brands can be overly sweet and ruin the balance of the cocktail

Food Pairings

• Cheese Platter: A selection of mild cheeses, such as Brie or goat cheese, can complement the delicate floral notes of the Aviation cocktail without overpowering it.
• Seafood: Lightly seasoned shrimp or scallops can pair nicely, their natural sweetness echoing the cherry and citrus elements of the drink.
• Fruit Salad: A fresh fruit salad, especially one with berries, can play well with the cherry and citrus profile of the Aviation.

Drink Pairings

• Champagne: A brut Champagne provides a refreshing contrast to the Aviation's sweet and sour notes.
• Mineral Water: A chilled glass of mineral water with a lemon slice keeps the palate clean between sips of the cocktail.

• Gin: You can use vodka if you're not a fan of gin. It will change the flavor profile, but the cocktail will still be delicious
• Maraschino Liqueur: If you can't find maraschino liqueur, you can use a cherry brandy or cherry liqueur
• Crème de Violette: This can be hard to find. You can omit it, but the cocktail will lose its signature color

Elderflower Aviation

Swap out the maraschino liqueur for elderflower liqueur, such as St-Germain, and reduce lemon juice to 0.5 oz. It'll transform your cocktail into a floral garden at 30,000 feet. Expect a smoother takeoff with a sweetly sophisticated landing.

Sunset Aviation

Add 0.5 oz of Aperol to the original recipe and watch your cocktail blush like a sunset on the horizon. The bitterness will add a new layer making you wish for an in-flight movie to match.

Jet Black Aviation

Introduce 0.5 oz of activated charcoal simple syrup to turn your drink into the dark skies of nightlife flying. It'll be a conversation starter at your cocktail party, though it's no sipping on autopilot, the taste is as bold as its looks.