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Aviation Cocktail (Difford's recipe)
Citrusy, floral gin with a lightly sour finish
29th October 2022 at 02:59
Unfortunately in Australia Gordon's is watered down to 37%! When Ian Fleming write Casino Royale I'm pretty sure that the Gordons which James ordered in Monaco would have been full strength at just over 47%. If you find it I recommend buying it because as you say, the Gordons profile is a classic. I have ended up settling on Tanqueray Ten for pretty much anything. It's great on it's own and offers a very solid base for everything that calls for London Dry.
Also, I recommend Massanez Creme de Violette. It possesses a useful concentrated sweetness which I can liken to confectioners sugar or 'fairy floss' but it's not syrupy and has a very nice colour.
Also, I recommend Massanez Creme de Violette. It possesses a useful concentrated sweetness which I can liken to confectioners sugar or 'fairy floss' but it's not syrupy and has a very nice colour.
26th October 2022 at 17:12
I always wonder why people don’t simply use Gordon’s. It was good enough for James Bond! IMO it’s still the best gin for cocktails. The others are great for mixing with tonic, but stirring and shaking - Gordon’s is it.
20th July 2022 at 20:13
A pleasure for the senses! Your photo doesn't show the luscious violet color that I get following your recipe. Crisp and bright on a warm summer afternoon. Show stopper!
16th July 2022 at 04:07
I adore this spec with Bombay Sapphire, but find it a little bitter with Empress 1908. For those of you going for that iconic purple with the 1908, I might add a barspoon of simple syrup.
4th July 2022 at 15:33
Better than IBM recipe where there viol is very very descrete. Do not express the lemon oil, only for decoration, or it becomes a lemon drink.
25th June 2022 at 11:17
Love it or hate it !, This is definitely a dividing cocktail.
It is personally one of my top 5 favorites.
I usually stick to the IBA recipe but your ratios are very interesting too. I would put a little bit more Maraschino and Creme de violette
Cheers !
It is personally one of my top 5 favorites.
I usually stick to the IBA recipe but your ratios are very interesting too. I would put a little bit more Maraschino and Creme de violette
Cheers !
14th June 2022 at 00:51
The adjusted receipe may be a bit less spirit forward, but my thought is about 2.5ml of simple.
6th June 2022 at 07:14
The cocktail you (well, me) keep coming back to, time and time again. With a bottle of Plymouth gin in the freezer ready to go, leaving all the work to the Lemon juice, Maraschino and Creme de Violette. Perfection in a glass........
14th January 2022 at 19:42
Oh, this is lush! Enticingly balanced and elegant. I used super-crisp Adnam’s Copper House gin, one of my favourites, and it was a lovely foil for the cherry, citrus and floral tones.
23rd December 2021 at 05:41
The Aviation has been one of my favorite cocktails for several years, but I hadn't tried this recipe until tonight. I enjoyed it, though I thought the maraschino was a little too much. Afterwards, I made one to the recipe that I've always used: 2 oz gin, 1/2 oz lemon juice, 1/4 oz maraschino, and 1/4 oz creme de violette, Luxardo cherry instead of lemon peel as garnish. If I'm not mistaken, I found that recipe on a card attached to my first bottle of Luxardo, and I've stuck with it ever since.
3rd February 2023 at 19:44
I was looking at David Embury’s version, which omits the crème de Violette (sacrilege) and goes for his classic 8 parts spirit to 2 parts juice to 1 part liqueur. It seems to me that had he been able to get Crème de Violette he would have gone for 8parts gin, 3 parts lemon juice, 2 parts Maraschino liqueur , 1 part Creme de Violette. Using a part as 7.5ml or a quarter of a fluid ounce as a part makes things easy.
8th December 2021 at 23:53
This recipe is perfect in my opinion. I get the same thrill when I taste it as I do when I’ve tried a Last Word. I’m wondering if the same measurements would make a perfect Last Word, subbing Chartreuse for Crème de Violet. Thank you for this wonderful experience.
9th December 2021 at 20:50
An interesting idea. I had to try it. The result is tasty, much drier, and very much more gin-forward. Too gin forward! But you inspired me to experiment. As I kept making different versions, I kept edging closer to my tried and tested Last Word spec. Perhaps consider 35ml gin, 17.5 each of Green Chartreuse, maraschino liqueur, lime juice, and 10 chilled water.
16th November 2021 at 20:00
I had an interesting try with Tanqueray Blackcurrant Royale. The cocktail gets an a bit pervert, but still tasty twist.
1st September 2021 at 00:04
Easily the best Aviation recipe out there. It may not have the bluest color, but the balance is impeccable.
19th August 2021 at 22:16
My portions:
60 ml gin
20 ml maraschino and lemon juice
10 creme de Violette
60 ml gin
20 ml maraschino and lemon juice
10 creme de Violette
19th August 2021 at 18:19
One of my fave gin cocktails, an otherworldly taste and colour... by a strange coicidence my other half returned from the shops todsy with a half=priced bottle of... Aviation gin...
As for the colour, i think it should be a very pale sky blue... Chocks away!
As for the colour, i think it should be a very pale sky blue... Chocks away!
19th August 2021 at 20:16
Happy landing!
7th August 2021 at 06:54
Although, taste wise, I prefer Simon's recipe, I must say, it is nice to see the violet colour, and so the recipe from the Dome in Edinburgh ticks this box, although it is the only recipe I have come across that has sugar syrup in it (60 gin, 15 of Luxardo, lemon, violette and sugar syrup)
9th July 2021 at 00:05
Great and refreshing. Good balance to keep floral in check. Did have a splash of gin in the bottle so we added a little more than the recipe. Would probably use a bit more gin in the future.
22nd June 2021 at 17:41
I actually prefer the earlier version of the recipe with 52 ml gin, but I do dial down the maraschino a tiny bit. I also have Briottet violette, which seems forgive a more liberal amount. Call me old-fashioned, but I like my Aviation purple(ish).
20th June 2021 at 00:18
I feel like there must be something wrong with my taste buds. I just made this with 2oz gin (Aviation), 0.5oz maraschino (Luxardo), 0.5oz crème de violet (Rothman & Winter), and 0.5oz lemon juice, and I still felt like the lemon juice dominated the drink, followed by the maraschino. I will try dialing the lemon juice down even more next time.
And I agree about it never looking as purple in real life. I think all the online photos are of pure crème de violet in a glass.
And I agree about it never looking as purple in real life. I think all the online photos are of pure crème de violet in a glass.
20th June 2021 at 13:18
Sorry, I didn't mean to imply that your photo was staged, yours is the only one that looks real. The photos on every other site, however... The one on Liquor.com and on Aviation Gin's site look like pure crème de violet in a glass.
20th June 2021 at 07:50
The photo above is of the cocktail made with the recipe above but made using Benoit Serres Creme de Violet.
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?
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.
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!
26th May 2021 at 14:31
This has become a favourite at home during lockdown after trying it at a local hostelry last year - they made it with Bombay Sapphire. Using such, I reduced the Giffard violet a tad to let the light cherry (Giffard Maraschino) also come through. The Luxardo I also now have - more spiritous and punchy, pairs extremely well with the stronger Rutte Gin whose floral/fruit notes are distinctive. All a balancing act in choice of brands – be prepared for some tilting of the wings!
21st May 2021 at 17:16
I've made violet sugar syrup this year.
How would you suggest I adapt the recipe to account for my foray into natural violet foraging?
How would you suggest I adapt the recipe to account for my foray into natural violet foraging?
17th July 2021 at 08:03
Beautifully balanced and a very pretty pink. Thanks so much.
25th May 2021 at 07:12
Depending on how rich your sugar syrup, perhaps replace both creme de violet and sugar syrup in the recipe above with 10ml (1/3oz) of your violet sugar.
30th April 2021 at 02:39
Was working with sub-par ingredients as in fresh frozen lemon juice (my own). Needed to balance the gin and being short on lemon I added some frozen orange juice (my own). Rather than tossing my citrus juice I freeze it for emergencies. As this was. Captured the herbaceousness quite nicely. Will do again.
24th March 2021 at 16:49
I've always enjoyed anything violet flavored, so I was devastated that this came out decidedly soapy. The first time I've actually dumped a drink! Any suggestions on how to avoid this? Used Bombay Sapphire and Giffard Creme de Violette.
24th March 2021 at 18:20
Have you tried the Giffard Creme de Violette in other cocktails? Perhaps worth trying a different gin if you have one to hand.
2nd January 2021 at 02:18
My favorite cocktail. I use this recipe religiously and it never fails to impress.
29th October 2020 at 19:12
How would you adapt this recipe to someone who strongly dislikes gin and prefers vodka? I was going to try using the same ratios, but does anyone have any other suggestions?
17th November 2020 at 04:48
I have been using Verstovia spruce tip flavored vodka to replace gin in my Aviation and other drinks. It has worked quite well!
2nd November 2020 at 09:59
Sorry it's taken me so long to get around to this Julie, but I've created a vodka-based "Clean Aviation" for you. I've added a link to this new recipe in Variant above.
19th August 2020 at 14:09
I was wondering what cocktail I was going to make today so suggested to my husband he looks up what Difford’s guide had in store for today and announced today was Aviation day, and this is one of my favourites. Although I tend to go for Harry Cradock’s recipe, I do stray Away with this one because of the amount of Maraschino liqueur. However the recipe my husband pulled up from the site when searching is just slightly different than the one just here above, but don’t miss the sugar syrup.
15th August 2020 at 21:03
I find the Maraschino overpowers the balance. Lowered to just a dash and 3/4 oz of Violette allows the florals and herbaceousness of the gin to come through.
20th June 2020 at 23:48
Mr. Difford, thank you for your reply. In my never-ending quest to keep the local economy chugging along, I received delivery today of Rothman & Winter Creme de Violette. Using my recipe, and with this in place of the Tempus Fugit, we think we've got it now!
21st June 2020 at 09:39
I made Aviations last night after receiving an email expressing a preference for my original recipe, and again this morning after seeing your comment. I tried with 60ml gin and this agreeably lifts botanical notes. However, I’ve found myself returning to where I started months ago. Benoit Serres is my preferred crème de violette.
20th June 2020 at 02:24
I still like your original recipe! It's a hit with friends, too. Perhaps my pallet will refine with time.
17th June 2020 at 01:23
After some experimentation, very happy with 2oz Sipsmith; 1/2oz each of lemon juice and Luxardo Maraschino, and 1/4 oz of Tempus Fugit Liqueur De Violettes. The only downside is the pink rather than blue hue ....
3rd July 2020 at 05:02
After some further experimentation, purely in the interest of science, I've increased the lemon juice to 3/4 oz, with the others remaining in place. So, 2 oz Sipsmith, 1/2 oz Luxardo Maraschino, 1/4 oz Rothman & Winter Creme de Violette, and 3/4 oz lemon juice. It now seems a bit more complex and slightly less sweet.
17th June 2020 at 07:17
I love Tempus Fugit liqueurs but not their Liqueur de Violettes. It's their weakest product and causing your colour issue. Your recipe is great!
Creme de Violette of the best available quality. What are folks using?
Also very nice with Kempton Distillery’s lavender malt liqueur. Potent but yumbo.