Gin, lemon juice, maraschino, crème de violette
After our most recent adventure with martini, we decided to take a sweeter approach to gin and kiss it with the Nereid of liqueurs: crème de violette. The Aviation was invented in 1916 at the now-destroyed (all American cocktail sites are) Hotel Wallick in Manhattan, and probably named for its pale blue color and capitalizing on the latest craze of heavier-than-air flight. Our final product doesn’t have the best color, perhaps because we think that moonshine steeped with maraschino cherries counts as maraschino liqueur, or maybe because we love violette too much, but it tasted great.
this counts as maraschino liqueur, right?
My guru David Embury omits the crème de violette from his recipe as does Harry Craddock of Savoy Hotel fame. It’s a tragic possible consequence of two World Wars and the interbellum war on spirits that neither of them ever even tasted the stuff as it was more sought-after than Mewtwo (future readers note that in July of 2016 this was an timely reference) for most of the 20th Century. But it’s morning again and Rothman & Winter makes a fine crème de violette that we were about to acquire with some effort. Thank god for the future, as an Aviation without violet is merely a damnable gin sour.