The famous and classic Aviation cocktail has been in the bartender's eye for the past few years , making a comeback after a long hibernation.I was just introduced to The Aviation a few days ago at a gin soaked charity event and found it a very tasty treat, tangy and not too sweet. It really showcased the gin quite well, bringing out the flavors in the botanicals. Each type of gin used made the drink into a new creation.
I got an email recently from Gary Regan saying that the first printed mention of this drink was found in "Recipes for Mixed Drinks" (1916), by Hugo Ensslin, a New York bartender at the Hotel Wallick in Times Square. It became one of the top cocktails during the 1930's and the age of aviation when greats like Lindberg were the nations heroes. The drink became very well known from the version in the "The Savoy Cocktail Book", published in 1930 by Harry Craddock of the Savoy Hotel in London.
Ensslin's recipe and most probably the original version was made with the addition of a few dashes of the almost impossible to find in the US, Crème de Violette, to the combination of Gin, lemon juice, and the tart and tangy Maraschino liqueur (which has nothing in common with maraschino cherries.) If you look up the Aviation cocktail don't be confused by all the different versions, of which there are so many. All of the so many different Aviation recipes fighting to be the pre-eminent one. Well here are two versions you can try right now.
Gary Regan's Aviation recipe
(as printed in the SF Chronicle, Gary is the author of "The Joy of Mixology: The Consummate Guide to the Bartender's Craft", several other books, and a whole slew of article on drinks and spirits.)
- 2 ounces gin
- 1/2 ounce maraschino liqueur
- 1/2 ounce fresh lemon juice
The Aviation Cocktail ala Painter's Restaurant
(this was the recipe used at the charity event.)
- 3 parts gin
- 2 parts maraschino liqueur
- 1 part fresh lemon juice
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