The Aviation Cocktail is a blast from the past, a beautiful cocktail with a deep purple color that’s all about balance – a touch of floral flavors, a sweet taste, and a gin kick that’ll leave you wanting another round.
Looking for an iconic cocktail to take you to new heights?
With its hint of floral mystery (thanks to that elusive violette liqueur), the Aviation is a one-way ticket to a more intriguing cocktail hour.
There’s something undeniably romantic about the cocktail culture of the Prohibition Era. Speakeasies shrouded in secrecy, bathtub gin with questionable provenance being used in cocktails like Bees Knees and Southside, and cocktails with names that hinted at a bygone glamour – like the Mary Pickford. These weren’t just drinks. They were little escapes in a glass, a rebellion against a dry (and frankly, boring) time.
Watch 🎥 How to Make this Gin Aviation
What you’ll love about this recipe:
What You Need to Make an Aviation Cocktail
How to Make an Aviation Cocktail
- Add all the ingredients to a cocktail shaker or glass filled with ice.
- Stir or shake to combine.
- Strain into a coupe cocktail glass and garnish with a dehydrated orange slice.
Expert Drink Tips for an Gin Aviation
- Toss your coupe glass and cocktail shaker in the freezer for at least 30 minutes before you start shaking.
- The Aviation is traditionally made with a dry gin, something like a Bombay Sapphire or a Hendrick’s. But hey, if you’re feeling adventurous, you can experiment with a floral gin – the extra floral notes can really complement the crème de violette. Just don’t go too crazy – you still want that juniper backbone from the classic gin.
- Liqueur de Violette can be a little tricky to find. Don’t worry, you have options! Some folks online recommend using a violet liqueur called “Crème Yvette” – it’s a bit sweeter than the traditional crème de violette, but it can work in a pinch. If you’re feeling really fancy, you can even make your own violet syrup by steeping violet petals in simple syrup.
How to serve this cocktail
Serve this purple drink in a chilled coupe glass for the ultimate elegant presentation.
What Is an Aviation Cocktail?
The Aviation cocktail falls squarely into this category. This floral cocktail first appeared in 1916 in the Savoy Cocktail Book by Hugh Enslinn, head bartender at the Hotel Wallick in New York City. It quickly became a Prohibition-era favorite, but its popularity took a nosedive in the 1960s when crème de violette, a key ingredient, became difficult to find in the U.S. Thankfully, the liqueur’s return in 2007 has led to a resurgence of the Aviation.
Thankfully, this classic gin cocktail has experienced a resurgence in recent years. In 2007, an importer brought crème de violette back to the United States, coinciding with a growing interest in historical and handcrafted cocktails. The classic Aviation has returned, offering a taste of the past with a fresh perspective.
This beauty boasts a classic dry gin base like a smoked martini, dry martini, or a gimlet but whispers of something more with a touch of maraschino liqueur for a hint of sweetness and a dash of crème de violette, a floral liqueur that lends the drink its captivating sky-blue hue. It’s a cocktail with a wink and a secret ingredient, a delicious reminder that even in the midst of Prohibition, a little bit of glamour could still take flight.
More Cocktail Recipes
Now you have everything you need to make your own Aviation cocktail, a little taste of the Jazz Age in a chilled coupe glass. This classic cocktail recipe is both easy to make and endlessly beautiful to sip—a testament to the bygone era of speakeasies and glamorous garnishes. If you try this recipe, please rate the recipe card and leave a comment below to help out the next reader!
Aviation Cocktail Recipe
Equipment
- cocktail shaker
- Stirring spoon
- Strainer
- Coupe Glass
Ingredients
- 2 oz gin
- ½ oz maraschino liqueur
- ½ oz Creme de violette
- ¾ oz lemon juice
- Dehydrated orange slice for garnish
Instructions
- Add all the ingredients to a cocktail shaker or glass filled with ice.
- Stir or shake to combine.
- Strain into a coupe glass and garnish with a dehydrated orange slice.