The Aviation
Is it a bird? Is it a plane? No, it’s a cocktail!
The Aviation was one of the first classics I was introduced to as I started out in the bar and became a go to recommendation - fresh, floral and delicate, it’s not an easy one to master but is a sure fire hit if done well.
But has it always had its distinctive blue hue?
The Masterclass above delves into the history of this drink, looks at how the ingredients work together and tackles different variations from two legendary figures in cocktail history, Hugo Ensslin and Harry Craddock.
Ingredients
Hugo Ensslin’s crème de violette version
50ml (1 2/3oz) gin
10ml (1/3oz) maraschino liqueur
5ml (1/6oz) crème de violette
20ml (2/3oz) lemon juice
5ml (1/6oz) sugar syrup (this is not actually listed in the original recipe but we do recommend it to help tie everything together)
A cherry to garnish
Lemon zest to express over the drink (again, not in the original but adds a nice refreshing flavour and aroma)
Harry Craddock’s version
50ml (1 2/3oz) gin
10ml (1/3oz) maraschino liqueur
20ml (2/3oz) lemon juice
5ml (1/6oz) sugar syrup (this is not actually listed in the original recipe but we do recommend it to help tie everything together)
A cherry to garnish
Lemon zest to express over the drink (again, not in the original but adds a nice refreshing flavour and aroma)
Equipment
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A chilled coupe glass
Method
Add your gin, maraschino, lemon, optional sugar syrup and crème de violette (for Ensslin’s version).
Fill your shaker tin with ice.
Seal the tins together, and shake as hard as you can.
Double strain using your hawthorn strainer to hold the ice back in the tin and pour through the fine strainer in to your chilled coupe.
Garnish with a rinsed, good quality cocktail cherry – if you don’t have one, you can use a lemon twist instead.
Suggested Spirits
Go for a really classic London Dry, whatever solid one you have to hand – our house pour is Tanqueray but something like Beefeater or Plymouth would also work, or if you are using something craft-y err on the more savoury and vegetal side.
Luxardo is the go to for maraschino liqueur but if you don’t have that just make sure you’re using a high quality one which doesn’t taste synthetic.
A lot of liqueur brands make a crème de violette now. Try The Bitter Truth or Massanez – something good quality as you’ll really detect it if it’s artificial tasting.
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