|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)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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 comments and emails, several months after, 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.