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...
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!
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.
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 !
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........
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.
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.
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.