Aviation Cocktail Recipe

Of all the old-school cocktails that deserve a comeback, the Aviation is one that should be on any gin lover's radar. Crisp, lightly sweet, and pale purple-hued, the Aviation is one of those cocktails that almost looks too lovely to drink. It strikes that ideal balance between sophistication and simplicity. Since it calls for only two speciality ingredients — maraschino liqueur and crème de violette – anyone with a well-stocked bar cart can easily whip one up at home. 

My Aviation cocktail recipe follows the classic early 1900s formula, meaning you're going to get the real-deal version and all of the lovely flavors that come with it. Gin serves as an earthy, slightly piney, and botanical base, while maraschino liqueur (not to be confused with sticky-sweet maraschino cherry juice) adds a slight touch of nutty bitter almond, dark chocolate, spice, and cherry. The crème de violette is a star ingredient here, giving the cocktail a faint floral profile and contributing to its pretty color all in one go. Though the Aviation is quick and easy enough to make as an anytime cocktail, I love the idea of serving it as an aperitif at a dinner party, paired with a rich, savory spread of smoked salmon and cream cheese on blini, mixed nuts or olives, or baked Brie.

We've already touched on gin being the star liquor in this Aviation cocktail recipe, and I recommend either reaching for your favorite bottle or using one with more floral notes to complement the other flavors in the mix. Maraschino liqueur and crème de violette are two speciality spirits that help round out the cocktail, while fresh lemon juice adds just the right pop of tartness. Finally, Luxardo cherries serve as garnish, and make sure you also have plenty of ice on hand for chilling the glasses and adding to the shaker.

Fill 2 coupe glasses with ice to chill.

Add the ice to a cocktail shaker.

Add the gin.

Add the maraschino liqueur.

Add the crème de violette.

Add the lemon juice.

Shake well.

Discard the ice from the glasses.

Strain the cocktail into the glasses.

Garnish with maraschino cherries.

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While some cocktails have murky or contested origin stories, the Aviation is one with a pretty clear-cut past. First concocted in New York City by German bartender Hugo Ensslin, the Aviation cocktail came to fruition in 1917 — which, as the history buffs out there may be aware of, was just a few years shy of Prohibition. Ensslin's original Aviation recipe was published in a cocktail book, "Recipes for Mixed Drinks," where it specifically included the crème de violette as a key ingredient.

Somewhere along the way, though, perhaps due to Prohibition or from a lack of hype around the Aviation, the formula changed a bit. A 1930 recipe variation for the Aviation very notably excluded the crème de violette from the formula, and leaving it out more or less became the norm. Crème de violette was also virtually impossible to find in the U.S. for decades, which led to the downfall of the Aviation's popularity (or at least the downfall of the original recipe). It's not completely clear where the name Aviation came from, but it could be because it was invented during the early days and excitement around aviation, or simply because the cocktail's hue is somewhat reminiscent of a dusky sky.

As the name suggests, crème de violette is a type of specialty liqueur made with actual violet flowers. The violets give the liqueur its distinct floral flavor profile, and though the word crème may conjure up images of a creamy liquid, it just refers to the liqueur's sweet or syrupy nature (so there's no cream or dairy involved). The purple-hued spirit has made a comeback in recent years, and nowadays, there are various brands on the market, so it's not too difficult to get your hands on a bottle.

Crème de violette is a versatile liqueur that can be used in drinks beyond the Aviation, though it is most commonly associated with the old-school cocktail. As it does in the Aviation, crème de violette gives cocktails both its distinct floral flavor profile and purple color. In this recipe, a little bit of the liqueur goes a long way (too much and your drink might taste soapy), and it pairs beautifully and subtly with the botanical gin and bright, zingy lemon juice.

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