Aviation Cocktail (Difford's recipe)

Difford's Guide
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Serve in

Coupe glass

Garnish:

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 wet ice)
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Review:

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.

History:

An adaptation of Hugo R. Ensslin's Aviation Cocktail from his 1916 Recipes for Mixed Drinks by yours truly.

AVIATION COCKTAIL
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.

Hugo R. Ensslin, 1916

Nutrition:

173 calories

Alcohol content:

  • 1.7 standard drinks
  • 24.19% alc./vol. (48.38° proof)
  • 23.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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