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Aviation Cocktail (Difford's recipe)

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...
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Rachel Waterson’s Avatar Rachel Waterson
29th May 2021 at 11:25
My first aviation a few months ago was a massive disappointment, had to dump it! But I started to notice that any cocktail involving fresh lemon juice just didn't work for me, so I hunted down some posh lemons and ta da, all sorted. The only problem now is where to find a good supply of good lemons that don't involve me having to drive to the other side of town every time I want cocktail. Is there any way of bulk buying decent lemons and freezing them or anything. Any tips?
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John McLaughlin ’s Avatar John McLaughlin
7th December 2021 at 06:41
We get average lemons at the bar I work for. If I make a whiskey sour, I drop a small slice of orange in the shaker before shaking. It kinda rounds out the harshness in my opinion. I’m not sure if it would work on an Aviation. We never have Crème de Violet. Im definitely going to bring in my own bottle so I can try this recipe out.
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Nicola Adams’ Avatar Nicola Adams
14th October 2021 at 09:50
I also used to think lemon in a cocktail, even a small amount, threw everything out of balance, often to the point of ruining the drink. That was before I started using Mayer lemons, and while I still tend to use rather less of it than the recipe calls for, the difference is amazing. Turns out I’m now very fond of the last word, and I LOVE an aviation!
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Simon Difford’s Avatar Simon Difford
29th May 2021 at 12:17
Perhaps juice your lemons, fill ice cube trays with the juice, and then freeze. You will then be able to defrost one cube at a time.
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