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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...
Charles Greenfield
7th November 2024 at 21:25
Definitely worth adding 2.5ml of syrup from the Luxardo Maraschino Cherries. Balances the drink well and adds a light purple hue
16th February at 21:57
I tried the same thing and I completely agree
24th October 2024 at 20:57
Aviation feels incredibly hard to balance but this recipe seems perfect for me. I used The Botanist gin and it was delicious.
30th August 2024 at 16:31
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.
26th January at 05:32
Hi David, this is why I too layer it - see my layered aviation!! Also depends what crème de violette you have.
22nd August 2024 at 23:45
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.
22nd July 2024 at 19:36
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
2 oz Gin
0.5 oz Creme de Violette
0.25 oz Maraschino Liquor
0.25 oz Lemon juice
Garnish: Luxardo cherry
10th March 2024 at 22:06
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.
16th January 2024 at 19:53
I think the sky blue colour is essential. So maybe a little bit to much violets. Thinking about substituting it with Blue Curaçao. But then maybe loosing the complexity and the sport.
16th August 2024 at 14:25
Last comment on this; speaking to a botanist friend of mine, the blue / purple is from Anthocyanins (pH sensitive) which are found in both Violets and Butterfly Pea Blossom.
15th August 2024 at 20:08
I agree with Tracy. Bitter Truth results in a lovely pale blue colour even though it is more purplish in the bottle. I’m guessing there is some additive which is pH sensitive as I have noticed it lightens in the presence of lemon juice. (Pure speculation, but maybe butterfly pea blossom? This is what gives the Canadian gin Empress 1908 its indigo hue and which changes colour depending on the pH of other cocktail ingredients.)
10th January 2024 at 00:40
I go heavier on the Creme de Violette. 3/4 - 1 oz. 2oz gin, 3/4 lemon juice and 1/4 luxardo. That's a lot of Creme de Violette, but I like seeing the color. Haven't had any complaints yet about the taste