Serve in aCoupe glass
Lemon zest twist (& optional sugar rim)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 3/4 fl oz||Rutte Dry Gin|
|1/2 fl oz||Luxardo Maraschino liqueur|
|1/4 fl oz||Crème de violette liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/4 fl oz||Chilled water (omit if using wet ice)|
Read about cocktail measures and measuring.
Citrus, floral gin with a slightly sour finish.
The recipe above has been my preferred recipe for some years. However, in early 2020, I decided that the maraschino and violet were overly dominant so in a quest for harmony I reduced these to allow botanical gin notes to emerge. I then rebalanced with 5ml sugar:
- 45 ml Dry gin
- 12.5 ml Luxardo Maraschino liqueur
- 5 ml Crème de violette
- 15 ml Lemon juice
- 5 ml Sugar syrup
- 10 ml Chilled water (omit if wet ice)
Thanks to emails and comments below I came to my senses and reverted to my original recipe.
An adaptation of Hugo R. Ensslin's Aviation Cocktail from his 1916 Recipes for Mixed Drinks by yours truly.
AVIATION COCKTAILHugo R. Ensslin, 1916
1/3 Lemon Juice
2/3 El Bart Gin
2 dashes Maraschino
2 dashes Crème de Violette
Shake well in a mixing glass with cracked ice, strain and serve.
One serving of Aviation Cocktail (Difford's recipe) contains 173 calories.