Soar into mixology history with a classic gin-based drink that celebrates the innovation of flight with vivid color and light-as-air flavors!
Air travel can be a real drag these days. Between the cost of airfare, frustrating delays, and the cramped conditions in economy seats, the entire experience involves a lot of stress.
But there was a time when aviation was a new frontier, brimming with exciting possibilities and state-of-the-art technology. That’s the era that inspired Hugo Ensslin to invent the aviation cocktail. He was head bartender at Hotel Wallick, a pre-Prohibition era hub for travelers, performers, and cocktail connoisseurs in Times Square. In his influential 1916 publication Recipes for Mixed Drinks, Ensslin included many contemporary favorites and several of his own original creations—the aviation among them. His recipe featured the newly available crème de violette liqueur, giving the cocktail an eye-catching azure color that evoked the sky and the freewheeling spirit of flight. The drink was a hit among bar patrons for decades but fell into obscurity after crème de violette disappeared from U.S. markets in the 1960s. The liqueur became available again in 2007, reviving Ensslin’s original version.
This aviation cocktail recipe is your first-class ticket to that era of sky-high innovation. Each sip lifts your taste buds above the clouds into blissful notes of herbaceous gin, tart lemon juice, sweet maraschino cherry liqueur, and delicately floral crème de violette.
So, feel free to recline your seat or move about the cabin in flights of fancy with this high-flying classic cocktail!
Tips for a first-class cocktail
- Pre-flight check-in: Chill your glassware ahead of time for a refreshing experience and elegant presentation.
- Cabin upgrade: Opt for a coupe glass to highlight the drink’s sophistication and showcase its striking hue.
- Carry-on status: Opt for premium gin and authentic crème de violette to ensure vibrant color and balanced floral notes.
- Safety briefing: Double-strain after shaking the drink to achieve silky texture and a crystal-clear cocktail.
- In-flight amenities: Express lemon zest over the drink for an aromatic lift, and garnish with a brandied cherry or high-quality maraschino for a professional flourish.
How do I store leftovers?
Store leftover aviation cocktails sans ice or garnishes in a sealed jar or bottle in the fridge for up to 4 days. When you’re ready to enjoy, pour the mixture into a cocktail shaker with fresh ice, shake it, strain it into a chilled glass, and garnish as desired. You can also freeze ungarnished drinks for up to 2 weeks—making it easy to prep a scaled-up batch ahead of time for a party. Thaw overnight in the fridge or for a short time at room temp, then shake, strain, garnish, and serve.
Serving suggestions
Serve an aviation cocktail alongside light dishes that complement its floral, citrus, and botanical notes. For appetizers, these Lemon-Sun-Dried Tomato Hummus And Goat Cheese Pesto Bites taste as fresh as clear blue skies. The fruit components in Salmon Meuniere and Citrus Tuna Ceviche Bowls make them excellent entrée pairings. The berries and light-as-air whipped topping in a Pavlova make it a great after-dinner copilot.
Ingredients
- 2 ounces gin
- 1/2 ounce maraschino liqueur
- 1/2 ounce lemon juice freshly squeezed
- 1/4 ounce crème de violette
- 1 maraschino cherry optional, for garnish
Instructions
- Fill a cocktail shaker with ice. Add the gin, maraschino liqueur, fresh lemon juice, and crème de violette.
- Shake vigorously for 15-20 seconds, until well chilled.
- Strain (or double-strain) the cocktail into a chilled coupe or martini glass to remove ice slivers.
- Garnish with a maraschino cherry, either in the drink or skewered on a cocktail pick. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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