Aviation
Saved by 17 People
About this Cocktail

dates back to at least 1911. It was created by Hugo Ensslin, head bartender at the Hotel Wallick on Broadway and 43rd Street, and first turned up in print in 1916's Recipes for Mixed Drinks. Ensslin used: 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette (serve chilled, no ice). Later incarnations of the recipe eliminated the crème de violette, making it more sour and stripping it of its otherworldly hue.

Ingredients:
  • 1 1/2 oz Plymouth gin
  • 1/2 oz maraschino
  • 1/2 oz lemon juice
  • 1/4 oz cream de violette or Yvette
Preparation:

Coup
Shake/strain
Garnish with lemon twist and cherry

0 Comments

Get BarNotes for the iPhone to
discover and share your favorite cocktails.

Login to your account

Don't have an account? Sign Up
x

Sign up for BarNotes

By creating an account, I accept BarNotes Terms of Service and Privacy Policy

x

Retrieve Password

Give us your email address and we will send you instructions to reset it
x
x