Aviation
This classic American cocktail was created by Hugo Ensslin (head bartender
at the Hotel Wallick in New York) and first appeared in Ensslin's 1916
publication Recipes for Mixed Drinks.
The influential Savoy Cocktail Book (1930) by Harry Craddock omitted the Creme de Violette. In fact, Creme de Violette has not been available in the U.S. market until just recently. Creme Yvette, a violet liqueur that includes additional spices can be substituted.
The influential Savoy Cocktail Book (1930) by Harry Craddock omitted the Creme de Violette. In fact, Creme de Violette has not been available in the U.S. market until just recently. Creme Yvette, a violet liqueur that includes additional spices can be substituted.
Ingredients
Units:
- Gin - 2 fl oz
- Lemon Juice - 1½ Tbsp
- Maraschino Liqueur - 1 Tbsp
- Creme de Violette - 1½ tsp
- Cherry - 1
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