Prepare for take-off with this retro classic! Tanqueray No. Ten Gin chilled with fresh lemon juice and a spoonful of sour cherry liqueur. Served straight up over a layer of creme de violette...paradise in a glass.
The classic Aviation cocktail calls for gin, maraschino liqueur, lemon juice and may include crème de violette (a violet liqueur which gives the drink its distinctive, pale purple hue). The liquid is served straight up, in a chilled cocktail glass and often topped with lemon peel or cherries. This standout libation was created some time in the early twentieth century by Hugo Ensslin, head bartender at the Hotel Wallick, New York. The first published recipe appeared in Ensslin's Recipes for Mixed Drinks in 1916.
- 50ml Tanqueray Gin
- 25ml lemon juice
- 12.5ml Maraschino liqueur
- 5ml Creme de violette
- Cherry garnish
- Combine all the ingredients in a shaker glass with ice.
- Shake well and strain in to a chilled martini glass.
- Slowly poor in the violette.
- Garnish and serve.
Alcohol content: 20.4 g per serve