Aviation Cocktail Recipe
Not only is this aviation cocktail recipe beautiful, but it’s delicious and a classic. It has a flowery taste that blends nicely with the sweetness of the maraschino liqueur and the sourness of the lemon.
Flowery liqueurs like creme de violette and St. Germain go so well with gin. It’s because gin is made from juniper berries and other botanicals. So the liqueurs are a natural addition to a cocktail like the aviation.
Creme de violette has such a deep purple color that just making a cocktail with the liqueur guarantees it will be pretty.
Helpful tips
- The way to pick a great lemon at the market is to first heft it in your hand. The heavier lemons have more juice than the lighter ones.
- Always wash citrus before juicing it. Use a brush to scrub the skin.
- A mid level gin like Bombay sapphire is perfect for this cocktail.
- The garnish for this classy cocktail is maraschino cherries. Always rinse off your cherries because they are packaged in a syrup that would add extra sweetness to the drink, which isn’t a good thing.
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How to make the aviation cocktail recipe
Pre-step
Get a cocktail shaker, fill it halfway with ice and get two martini glasses.
For the garnish, rinse off 4 maraschino cherries, place two on each martini pick and set the aside.
After measuring each of the ingredients below, pour them into the shaker.
Step one
Gather the ingredients – Gin, lemon, maraschino liqueur and creme de violette.
Step two
Measure 4 ounces gin.
Step three
Measure 1.5 ounces Luxardo maraschino liqueur.
Step four
Measure .5 ounce of creme de violette.
Step five
Measure 1.5 ounces lemon juice.
Step six
Cap shaker and shake for 15 seconds. Strain and divide between the two glasses. Place the picks with the cherries on the side of the glasses, or in the aviation cocktail recipe.
And the vertical view.
I hope you enjoyed this aviation cocktail recipe.
Other popular gin recipes
And may all your dishes/drinks be delish!
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Aviation Cocktail Recipe
Ingredients
- 4 ounces gin
- 1.5 ounces maraschino liqueur
- .50 ounce creme de violette
- 1.5 ounces lemon juice (freshly squeezed)
Garnish
- 4 maraschino cherries (rinsed)
Instructions
- Fill a cocktail shaker halfway with ice and place 2 cherries on each martini pick,4 maraschino cherries
- Add gin, maraschino liqueur, creme de violette and lemon juice to the cocktail shaker.4 ounces gin, 1.5 ounces maraschino liqueur, .50 ounce creme de violette, 1.5 ounces lemon juice
- Cap the cocktail shaker and shake vigorously for 15 seconds. Strain, divide, and pour the liquid between the two glasses. Add cherry picks to the side of the glass.
- Sip
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
-
- The way to pick a great lemon at the market is first to heft it in your hand. The heavier lemons have more juice than the lighter ones. The next thing is to sniff the skin, you should be able to smell the fruit. But I’ve noticed I can’t smell the lemon as easily as I could even a few years ago.
- Always wash citrus before juicing it to get the pesticides off. Here are two different ways: 1.) Squirt some unscented, natural soap in your hand and rub the skin of the citrus between your palms. Next, take a brush to scrub the skin. Rinse under cold or cool water to get all the soap off.
- 2.) I use a cloth that is rough on one side of it and smooth on the other. I use the rough side to scrub the skin of the vegetable or fruit and then rinse thoroughly under cold or cool water.
- I use Bombay Sapphire gin in this cocktail but you can use whichever brand you prefer.
- The garnish for this classy cocktail is maraschino cherries. Since these cherries come in a sweet syrup, always rinse off your cherries because if you don’t, it will add extra sweetness to the drink, which isn’t a good thing.
- Crème of violette is made from violets which gives it such a beautiful hue. There are a few brands of this liqueur. I have the brand Rothman & Winter, but Dillard and Giffard are solid brands.
- I usually chill my cocktail glasses. My favorite glasses are a chilled coupe or chilled martini glass. I don’t chill them when I photograph my recipes because it takes time to process the shots, so it doesn’t make sense.
