IBA official cocktail | |
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Type | Cocktail |
Base spirit | |
Served | Straight up: chilled, without ice |
Standard garnish | maraschino cherry |
Standard drinkware | Cocktail glass |
IBA specified ingredients† |
|
Preparation | Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass. |
Commonly served | All day |
Some recipes include crème de violette or Creme Yvette. † Aviation recipe at International Bartenders Association |
The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass.
The aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. [1] The first published recipe appeared in Ensslin's 1916 Recipes for Mixed Drinks. Ensslin's recipe called for two thirds El Bart gin, one third lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette. [2]
Harry Craddock's influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two thirds dry gin, one third lemon juice and two dashes of maraschino. [3] Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur. [4]
Creme Yvette, a violet liqueur made with additional spices, is sometimes substituted for crème de violette. [5]