The recipe
for your table
Shake all the ingredients with plenty of ice for 12 seconds.
Double-strain into a chilled coupe.
Let a dark cocktail cherry sink to the bottom.
Serve immediately, while the cocktail is still ice-cold and lightly pearlescent.
The story
Bartender Hugo Ensslin of Hotel Wallick in New York published the recipe in 1916, during the glory years of aviation pioneers—hence the name and sky-blue glow. When Harry Craddock included it in The Savoy Cocktail Book in 1930, he left out the crème de violette—the liqueur was barely available—and generations of bartenders knew only that “bare” version. It was not until the violette was imported again in 2007 that the Aviation regained its color and cult status.
The right glass
The lilac-gray color of the Aviation is half its magic, so serve it in a crystal-clear stemmed glass. A 22- to 24-cl coupe is ideal: elegant, classic, and with enough surface area for the cherry at the bottom to float like a moon in the evening sky. Thin crystal glass completes the picture. Looking for a smaller stemmed glass that is less likely to tip over? Take a look at our Nick & Nora glasses.
RCR Opera Champagne Glass / Coupe 24 cl (6 pieces)
Lehmann Roma Champagne Glass / Coupe 22 cl (6 pieces)
Both sets — €110.90 together, free shipping from €50.
Variations & twists
Without crème de violette, you are drinking the 1930 Savoy version, sharper and more citrus-forward. A little more maraschino makes it sweeter and more cherry-like. The Blue Moon—with violet only, without maraschino—is the forgotten cousin that deserves a second chance. Looking for more inspiration? Browse all 80 cocktail recipes.
Servingtip
Use crème de violette sparingly: one bar spoon adds colour and perfume, while two turn it into soapy water. If you prefer it sharper, leave out the violet and you have the Savoy version.
What does an Aviation taste like
Expect dry and fresh, not sweet. The first impression is lemon and gin, sharp and clear; underneath, the maraschino emerges with an almond-like cherry flavour that is more reminiscent of stone fruit than syrup. The crème de violette only makes itself known in the finish, like a light violet perfume that some people find reminiscent of soap and others of an old perfume bottle. The colour is grey-lilac and pearlescent, never bright purple. First-time drinkers usually stumble over that floral finish; those who drink it more often come back for it.
Crème de violette: buying and measuring
In the Netherlands, you can find crème de violette at better liquor stores and online drinks shops; Rothman & Winter and Giffard are the brands you come across most often. A 70 cl bottle lasts a long time, because you use only about 0.5 cl—a bar spoon—in each cocktail. That may seem like very little, and it is: with two bar spoons, the cocktail tips into soapy water and the gin disappears completely behind the perfume. Store the bottle in the dark, because the colour fades in daylight, and that lilac is half the charm.
The Savoy version without violet
Harry Craddock left the violet out of his 1930 Savoy Cocktail Book, probably because the liqueur was difficult to obtain at the time. What remains is 4.5 cl gin, 1.5 cl maraschino and 1.5 cl lemon juice, shaken for twelve seconds and double-strained. That version is sharper and more citrus-forward, and much closer to a classic sour. What you lose is the colour: without violet, the cocktail is pale yellow instead of lilac. If you don't have violet at home but still want something floral, half a bar spoon of elderflower liqueur comes fairly close.
Which gin do you choose
A classic London dry is the safest choice here, because the juniper balances the two sweet liqueurs. Gins around 44 or 47 percent work better than lighter bottles, as the cocktail is diluted considerably by shaking for twelve seconds with plenty of ice. Avoid modern floral and pink gins: they build on the violet and make the whole drink smell like perfume. A gin with a citrus emphasis, for example with pomelo or lemon peel among the botanicals, lifts the lemon instead. Save your rare craft bottle for drinking neat, because its nuance disappears here.
Frequently asked questions
What does the Aviation cocktail taste like?
The Aviation tastes fresh and tart with a floral finish. Lemon and gin provide the sharpness, maraschino adds cherry-like sweetness, and crème de violette contributes a subtle violet perfume. The whole drink is dry rather than sweet, with a light pearlescent color.
What is in an Aviation cocktail?
An Aviation contains 4.5 cl gin, 1.5 cl maraschino liqueur, one bar spoon of crème de violette, and 1.5 cl fresh lemon juice, shaken for twelve seconds with plenty of ice and double-strained. A dark cocktail cherry sinks to the bottom as a garnish. Four ingredients, nothing else.
Can an Aviation also be made without crème de violette?
Yes, then you make the 1930 Savoy version: gin, maraschino, and lemon juice without violet. It tastes sharper and more citrusy, but lacks the characteristic lilac color. Add the violet carefully in the original, because two bar spoons can quickly turn it into soapy water.
Which glass do you use for an Aviation?
A 22 to 24 cl coupe is the right choice. The lilac-gray color is half the charm, so choose crystal-clear, thin-stemmed glass in which the cherry remains visibly suspended at the bottom. See our champagne coupe glasses.
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