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In my haste to imbibe I used Haymans Old Tom gin rather than a London dry. I think it made for a smoother version. Also agree that a bit of chilled water helps bring out the cocktail.

I used what I could get my hands on: Antica Distilleria Quaglia Violetta Liqueur as Creme de Violette is no where to be found. I added some syrup from Amarena Fabbri. David Selle's comment of adding the violette to the glass first and shaking the rest resulted in a delightful cocktail.

I tried it with both lime and lemon juice and prefer the lime (same with the 20th Century).

Definitely worth adding 2.5ml of syrup from the Luxardo Maraschino Cherries. Balances the drink well and adds a light purple hue

Aviation feels incredibly hard to balance but this recipe seems perfect for me. I used The Botanist gin and it was delicious.

I find that shaking this cocktail results in a "cloudy" appearance where the pleasing color of the creme de violette is all but lost, but I don't like it stirred. So I shake the drink minus the creme de violette. Then add it to the glass and pour the shaken ingredients on top. Comes out looking (and tasting) great.

My feeling, when a recipe is updated the main content needs to reflect the current recipe. Note that the previous recipe is listed as below.

I need more Creme de Violette, and less lemon. This is pretty balanced, to my taste:

2 oz Gin
0.5 oz Creme de Violette
0.25 oz Maraschino Liquor
0.25 oz Lemon juice
Garnish: Luxardo cherry

Made with Bombay Sapphire East, yuzu super juice, and a Liqueur de Violette from Toulouse, France. Garnished with dehydrated yuzu peel. This is quite a delicious drink that rewards careful sipping to really appreciate its nuances. I found that (and maybe due to the product I was using) increasing the Violette to 1/2 Oz. helps it stand out against the maraschino. Overall a delightful apéritif before tonight's Japanese meal.