About this Cocktail
Aviation cocktail from the early 20th century, in NY. Originally calls for crème de violette, though it can be tricky to find.
1.5 oz gin
1 oz fresh lemon juice
3/4 oz maraschino liqueur
1/4 oz simple syrup
1 dash Angostura bitters
Add all liquid in shaker with ice. Shake vigorously and strain into chilled coupe. Garnish with a brandied cherry.
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