Have I mentioned before how much I like crème de violette? Oh, yep, I think I have. And sour cocktails? That too. So I’ve been meaning to make this cocktail for quite some time, and after a long, long break from cocktails of the week (not that I wasn’t drinking them, believe), I finally got around to it.
The Aviation is a pre-Prohibition cocktail that vanished from the scene for much of the twentieth century, only to be revived in the last decade. The absence of crème de violette (l’horreur) in America is largely to blame for its disappearance, and even now the ingredient is often listed as optional in recipes. But how could anyone voluntarily omit this AMAZING NECTAR? I’m actively looking for ways to use it that don’t involve just necking it from the bottle.
This is a strong drink, containing as it does quite a lot of gin and not a huge amount of anything else. Ratios differ on the maraschino and lemon, and I went with slightly more lemon because… sour, I like sour. Some recipes call for a lemon twist garnish rather than a cherry, but I finally got my hands on a jar of Luxardo cherries and I’m putting them in everything.
2 oz gin (Aviation is often recommended but I used Martin Miller’s which is just gorgeous)
3/4 oz fresh lemon juice
1/2 oz maraschino liqueur
1/4 oz crème de violette (I used more, no question)
Shake all ingredients over ice and pour into a chilled cocktail glass. Garnish with a cherry, a twist of lemon, or, if you have such a delightful thing, a candied violet.