Aviation

In 2007, Minneapolis importer Haus Alpenz began importing Rothman & Winter crème de violette from Austria right at the height of the craft cocktail renaissance. The liqueur’s newfound availability led to the Aviation reappearing on bar menus across the United States market, as bartenders rediscovered this classic recipe.

The Aviation combines gin, maraschino liqueur and fresh lemon juice alongside that crème de violette, creating a unique, floral cocktail. Gin provides a sturdy base, while maraschino liqueur lends its trademark bittersweet cherry notes and lemon adds necessary acidity. Crème de violette is exceedingly flower-like, so it’s important to use it sparingly and measure your ingredients. Too much, and your Aviation will taste like a bowl of potpourri.

Beyond Rothman & Winter’s bottle, you can also try Creme Yvette, a historic liqueur that was revived in 2009, 40 years after production stopped. It’s made from parma violet petals and also features blackberries, raspberries, strawberries, orange peel, honey and vanilla. Brands including The Bitter Truth and Giffard also now offer violet liqueurs that work well in the Aviation.

Some will argue that you can’t make a proper Aviation without the violet-hued liqueur. However, during its absence, the Aviation continued to find favor among enterprising drinkers who simply made the drink without it. This was likely fueled in part by “The Savoy Cocktail Book,” in which author Harry Craddock included a violette-less Aviation in his 1930 tome. That makes an interesting drink to be sure, but if you want to taste the original recipe, you need the purple stuff.

Regardless of which brand you choose, let’s hope that at least one of these examples sticks around. That way, consumers will never again have to live in a world without crème de violette.

• 2 ounces gin
• 1/2 ounce maraschino liqueur
• 1/4 ounce creme de violette
• 3/4 ounce lemon juice, freshly squeezed
• Garnish: brandied cherry

1. Add the gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled.
2. Strain into a cocktail glass.
3. Garnish with a brandied cherry.

A useful guide turns confusion into a repeatable process. Aviation should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Aviation.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Aviation consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Aviation
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish