Comments on: Rethinking the Aviation Cocktail

By: Chris

Chris — Mon, 14 May 2012 05:49:58 +0000

As a fan of the Aviation, I have tinkered with quantities and have found that the following is the most appropriate recipe. Having served it with this recipe the guests have responded with universal delight.

2 oz gin (Plymouth preferably)
.75 fresh lemon juice
.5 Luxardo Maraschino liqueur
Barspoon Creme de Violette
Flamed lemon peel as garnish

By: jonny o

jonny o — Sat, 14 Jan 2012 01:29:21 +0000

2 gin, 1/2 lemon, 1/2 maraschino, dash violette does the trick for me. a votre sante!

By: Drink This: The Aviation

Drink This: The Aviation — Sun, 05 Jun 2011 20:13:43 +0000

[...] liqueur, Creme de Violette. A 1916 recipe called for a 1/4 ounce Creme de Violette, which made “for a very sour drink indeed.” The inventor of this 1917 recipe was Hugo Ensslin, the head bartender at Times Square’s swanky [...]

By: MuddyBayou

MuddyBayou — Thu, 05 May 2011 02:37:47 +0000

@Marshall;

Well, if that’s what a French whore tastes like, maybe they are on to something…

Seriously though, I’ve shaken up a few of these at home, and I have to say that the Creme de Violette adds much depth to the cocktail if combined with some reservation. Too much will give th cocktail overly floral and sweet overtones. I much prefer it at 1.5 to 2 oz. gin and the requisite quantities mentioned above. Maybe a little less Violette, depending upon your tastes…

By: The Moonlight Cocktail - Your source for all things nightlife! - TeezYou.net

The Moonlight Cocktail - Your source for all things nightlife! - TeezYou.net — Mon, 18 Jan 2010 19:25:52 +0000

[...] doing a bit of light reading on the Aviation cocktail, I came across a drink created by Gary Regan that he dubbed the Moonlight [...]

By: Kevin

Kevin — Fri, 15 Jan 2010 18:59:45 +0000

Yeah, the .5oz of Violette is pretty intense; I wanted to show Regan’s recipe as is, but I prefer it with closer to a teaspoon, which still gives it some flavor and a grayish-purple hue.

It’s interesting to search around for Aviation recipes, and note that nearly all recipes prior to 2007, when Rothman & Winter’s Creme de Violette became available in the U.S., exclude the liqueur.

By: Marshall

Marshall — Fri, 15 Jan 2010 17:09:31 +0000

Two points on the Aviation from my perspective.

First, it isn’t an Aviation without the Violette. My understanding is once Violette was no longer an available product, recipe book editors/authors simply deleted it from the recipe. Very similar to how rye was replaced with blended Canadian Whiskey or bourbon.

Second, be careful with the amount of Violette. While Gaz’s recipe is less sour than the 1916 recipe, .5oz of Violette may be too much for most people. It is for me. I like the coloring aspect with a slight flavor nuance rather than a cocktail that tastes like a French whore.

Cheers!

By: sonhui

sonhui — Fri, 15 Jan 2010 04:22:40 +0000

From a woman’s perspective, I prefer the one with the violette. It’s slightly sweeter and pretty.