The Aviation Cocktail is one of those great cocktails invented before Prohibition. The original could not be prepared for a long time, as Crème de Violette was not available for a long time. But fortunately this has changed so that we can feast on this cocktail.
50 ml Eversbusch Doppelwachholder 10 ml lemon juice 10 ml Schladerer maraschino 10 ml Rothman & Winter crème de violette
Preparation: Shaken. Garnish with cherries.
Alternatively and currently preferred by us:
60 ml Finsbury 47 Gin 30 ml lemon juice 10 ml Schladerer maraschino 10 ml Rothman & Winter crème de violette
Preparation: 3 ice cubes, shaken for 12 seconds (36 times).
The Washington Herald, 22 September 1911, page 6. [2]
The first mention of an aviation cocktail was in the Washington Herald of 22 September 1911, where it reads: „Aviation Cocktail. From the Chicago Record-Herald. Somebody has invented an “aviation cocktail,” but the aviation 5-cnt cigar is slow in appearing.“.[2] Unfortunately, we are not told what this Aviation Cocktail consists of. This would be particularly interesting since several different cocktails with the same name are published in quick succession.
San Francisco Chronicle, January 9, 1911, page 2. [12]
Greg Boehm has informed us that he has found an even older article, perhaps this is the same cocktail? On 9 January 1911, a text describing an aviation cocktail appeared on page 2 of the San Francisco Chronicle. It says, “”Dick” Ferris was one of the visitors at the hangars yesterday. He arrived with a recipe for what he called an “aviation cocktail.” It is mixed as follows: “Whiskey, a dash of Italian vermouth, bitters and a drop.” “A drop of what, Dick?” asked a friend. “Any old drop suits an aviator, so long as it is on the soft spot,” was the reply.” [11]
We also looked in the historical books and found a total of nine different variations.
In 1911, an Aviation Cocktail appears in the San Francisco Chronicle, which is basically a Manhattan Cocktail. It consists of whiskey, Italian vermouth and bitters.
In 1912, William Boothby published an Aviation Cocktail. This variant consists of Dubonnet and sherry.
In 1913, Jacques Straub published another Aviation Cocktail, consisting of Applejack and lime, rounded off with a little absinthe and grenadine.
In 1914, Ernest P. Rawling published his version consisting of Irish whiskey and grape juice.
Finally, in 1916, Hugo Ensslin published the cocktail now commonly known as the Aviation Cocktail, consisting of gin and lemon juice with a little maraschino and crème de violette. [7][8]Unfortunately, we only have the second edition from 1917. If anyone has the original, we would be very interested in a copy.
Finally, in 1930, Harry Craddock’s variation of Hugo Ensslin’s recipe, which omits crème de violette, appears for the first time.
In 1944, Oscar Haimo knows a variation with gin, lime juice, maraschino and Cointreau.
1956 Patrick Gavin Duffy uses gin, lime juice, maraschino and apricot brandy.
In 1976, for Brian F. Rea, an Aviation is nothing more than a gin sour with a maraschino cherry.
The fact that four different “Aviation Cocktails” were published within a few years is not necessarily surprising. One only has to look at the newspapers of the time to understand that the topic of aviation was on everyone’s lips.
It is true that the first flight took place several years before the first aviation cocktail appeared, because the world’s first stable powered flight was probably achieved by the German-American Gustav Weißkopf on 14 August 1901. There may be contradictions in this respect, but we do not want to discuss here who really achieved the first powered flight. There is also talk of Richard Pearse on 31 March 1903 in New Zealand or Karl Jatho on 18 August 1903 in Hanover. Generally, the flights of the Wright brothers on 17 December 1903 are regarded as the beginning of piloted powered flight. It did not take long for further successes to occur. For example, the Frenchman Louis Blérot crossed the English Channel in an aeroplane for the first time on 25 July 1909. [1]
Today, an aviation cocktail is generally understood to be Hugo Ensslin’s version. Whether it also originated with him, we don’t know; he never made any claim to it. Hugo Ensslin was bar manager at the Wallick Hotel in New York’s Time Square, and we will report more about him in a separate post. He uses “El Bart Gin”, but that should not mislead us. This gin brand was the sponsor of his book, and so we are certainly allowed some freedom in our choice of gin. [7][8]
Since crème de violette was soon no longer readily available, it was obviously no longer used, and so the version published by Harry Craddock, prepared only with maraschino, was probably created for lack of it, which is nowhere near the original. Perhaps, however, the crème de violette disappeared from the recipe simply because the “Savoy Cocktail Book” took over numerous recipes from other books but made numerous mistakes in the process. Since the book from the Savoy attracted widespread attention and was regarded as a standard work, it can be explained that in the following years the Aviation Cocktail was prepared only with maraschino, even in other books, in ignorance of the original. Nobody knew Hugo Ensslin, and so for a long time it was thought that the version from the Savoy Hotel was the original. However, the name “Aviation Cocktail” is only explained when one turns to Hugo Ensslin’s original. Because the addition of the crème de violette gives the cocktail a bluish hue similar to the sky. [4][7][8]
Crème de violette eventually disappeared completely from the market. It had been unavailable in the USA since the 1960s at the latest, and had all but disappeared elsewhere too. [5][6] We are fortunate that it has since been rediscovered and made available. It is an enchanting ingredient that – used skilfully – can conjure up wonderful drinks. However, one has to be very careful about the quality, because some producers produce a liqueur that tastes quite awful like soap. It is easy to understand that those who have had the “pleasure” of such horror quickly come to dislike crème de violette and wish to avoid it.
For a well-balanced Aviation Cocktail, the choice of the right crème de violet is therefore indispensable. It should not be too sweet and perfumed, but also not too sour. Nils Wrage sums it up: “a good, cleanly balanced Aviation remains an impressive cocktail: Tart, fresh, complex, with that delicate florality – and probably the most elegant way to drink a blue drink.” [13]
– “ein guter, sauber abgestimmter Aviation bleibt ein beeindruckender Cocktail: Herb, frisch, komplex, mit dieser zarten Blumigkeit – und der wahrscheinlich elegantesten Möglichkeit, einen blauen Drink zu trinken.” [13]
Crème de Violette has been a liqueur since it was a French specialty in the mid-1800s, and it was exported to the United States beginning in the 1780s. Its roots go back a long way. Violet liqueur and syrup have been around since at least the 17th century. [14-206]
Violet syrup was already an ingredient for mixed drinks in those days. William Salomon published a recipe for a kind of punch in 1694: “Diatessaron Potabile, The Julep of four Things. Bate.] ℞ Spirit of French Wine or French Brandy ℥iv. Juice of Limons ℥ij. Syrup of Violets ℥v. fair Water ℥xij. mix and make a Julep, of a grateful Taste: To be drank before the Febrile Paroxysm. Salomon.] §1. This is in truth but a kind of small Punch … .” [15-759]
He refers to a Latin edition from 1688: “Diatessaron Potabile. ℞ Sp. V. Gallici ℥iiii. Succ. limon. ℥ii. Syr. Viol ℥v. Hydropeg. ℥xii. n. f. Julap. gratum, ante paroxysmos febriles bibendum.” [16-37]
The original Aviation Cocktail is rightly considered a classic drink today – but it was by no means known in times past and probably led a shadowy existence not only at the time of its creation. Only since its rediscovery has it gained the place it rightly deserves. [7]
Aviation Cocktail. Hugo R. Ensslin, 1917.
1/3 Lemon Juice 2/3 El Bart Gin 2 dashes Maraschino 2 dashes Crême de Violette Shake well in a mixing glass with cracked ice, strain and serve.
The Aviation Cocktail is one of our all-time favourite drinks. For us, we have reduced the amount of lemon to bring the other flavours of the cocktail more to the fore. We like it when it has only a small amount of acidity.
We fully endorse Gaz Regan’s assessment: „Bring it to the lips and sip, don’t gulp. This is truly one of the nectars of the gods. Stands head and torso above the Aviation sans violette.“[4]
Camper English: Höhenflug eines Cocktails. Mixology 2/2012, Page 34-37.
David Wondrich: Recipes for Mixed Drinks. A Look at the Book. In: Hugo R. Ensslin: Recipes for Mixed Drinks. Nachdruck von Mud Puddle Books, ISBN 978-1-60311-190-4, New York, Mud Puddle Books, 2010.
Hugo R. Ensslin: Recipes for Mixed Drinks. 2. Auflage, New York 1917.
1912 William Boothby: The World’s Drinks and How to Mix Them. Aviation Cocktail.
Equal parts of French Dubonnet wine and dry sherry, chilled thoroughly is called an Aviation. Serve in cold stem glasses. A flavor of orange peel may be squeezed over this beverage if desired.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 10. Aviation Cocktail.
3/4 Jigger Apple Jack. 1/2 Jigger Lime Juice. 1 Dash Absinthe. 1 Barspoonful of Grenadine Syrup. Shake.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 14. Aviation Cocktail.
(St. Francis Hotel style.) Use a large mixing glass of cracked ice. Into this put one-half measure Irish whiskey one-half measure grape juice; shake well and strain into the cocktail glass.
1914 Jacques Straub: Drinks. Seite 18. Aviation Cocktail.
1924 León Pujol & Oscar Muñez. Manual del cantinero. Seite 6. Aviation.
2/3 Gordon Gin 1/3 Jugo de limón. 2 Gotas marrasquino. 2 Gotas Crema de violeta. Bien batido sirvase en copa de cocktail.
1928 Pedro Chicote: Cocktails. Seite 107. Aviacion-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo picado. Unas gotas de absinthe. 1 cucharada pequeña de jarabe de granadina. 1/3 de copita de jugo de iimón. 3/4 – de apple Jack. Agítese muy bien y sírvase muy frío en copa de cocktail.
1930 Anonymus: Here’s How. Seite 10. Aviation Cocktail.
Mischglas mit Kristalleis. 1/3 Cocktailglas Apple-Jack. 1/3 ” Zitronensaft 1/3 ” Grenadine Lege eine Kirsche in’s Cocktailglas und serviere.
1930 Gerardo Corrales: Club de Cantineros. Seite 24. Aviation Cocktail.
3/4 applejack. 1/2 vasito jugo de limón. Gotas de ajenjo. Cucharadita de granadina. Bátase.
1930 Harry Craddock: The Savoy Cocktail Book. Aviation Cocktail.
1/3 Lemon Juice. 2/3 Dry Gin. 2 Dashes Maraschino. Shake well and strain into cocktail glass.
1930 Pedro Chicote: Le ley mojada. Seite 102. Aviacion-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo picado. Unas gotas de absinthe. 1 cucharada pequeña de jarabe de granadina. 1/3 de copita de jugo de limón. 3/4 — de apple Jack. Agítese muy bien y sírvase muy frío en copa de cocktail.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 14. Aviation.
Dubonnet . . . . . . . 1/2 jigger Sherry . . . . . . . . 1/2 jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 14. Aviation, No. 2.
Whisky . . . . . . . 1/2 jigger Grape Juice . . . . . . 1/2 jigger Stir well with ice, strain into chilled cocktail glass and serve.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 139.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 13. Aviation Cocktail.
3/4 jigger Applejack 1 dash Absinthe 1/2 jigger Lime Juice 1 barspoonful Grena- . dine Syrup. Shake
1934 A. T. Neirath: Rund um die Bar. Seite 156. Aviation-Cocktail.
(sprich: awiäschn) 2 D. [Dash] Maraschino 1/3 Zitronensaft 2/3 Dry Gin Sch-.B. [Schüttelbecher] K. [Kirsche] Z. [Zitronenspirale]
1934 G. F. Steele: My New Cocktail Book. Seite 23. Aviation.
3/4 jigger Applejack 1/2 jigger Lime juice dash Absinthe Grenadine syrup to taste
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 6. Aviation Cocktail.
1/3 Lemon Juice 2/3 Gin 2 Dashes Maraschino 2 Dashes Crème de Violette Stir well with cracked ice and strain. Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 18. Aviation.
Dubonnet . . . . . . . 1/2 jigger Sherry . . . . . . . . 1/2 jigger Shake well with ice, strain into chilled cocktail glass, twist orange peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 19. Aviation, No. 2.
Whisky . . . . . . . 1/2 jigger Grape Juice . . . . . . 1/2 jigger Stir well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 19. Aviation, No. 3.
Gin . . . . . . . 2/3 jigger Lemon . . . . . . 1/3 jigger . Maraschino . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass and serve.
1935 Anonymus: Fancy Drinks. Seite 4. Aviation.
1/3 Lemon Juice or Lemon Mixer 2/3 Gin 2 dashes Maraschino
1935 Anonymus: The Art of Mixing Drinks. Seite 51. Aviation Cocktail.
1 Jigger of Apple-jack 1 Pony of lime juice 1 Dash of Absinthe 2 or 3 dashes of Grenadine
1935 Leo Cotton: Old Mr. Boston. Seite 10. Aviation Cocktail.
1/3 Lemon Juice 2/3 Old Mr. Boston Dry Gin 2 Dashes Maraschino Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 O. Blunier: The barkeeper’s Golden Book. Seite 78. Aviation Cocktail.
2/3 Dry Gin 1/3 Lemon Juice 2 ds. Maraschino
1937 Anonymus: Here’s How. Aviation.
1/3 Lemon Juice 2/3 Best London Gin 2 Dashes Maraschino
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 8. Aviation Cocktail.
3/4 applejack. 1/2 jigger lime juice. Drops of absinthe. A teaspoonful of granadine. Stir and verve.
1937 John R. Iverson: Liquid Gems. Seite 26. Aviation Cocktail.
Bar glass—ice 1 oz. Sherry Wine 3/4 oz. Dubonett Wine Twist of lemon peel Stir, strain and serve in cocktail glass. No decoration.
Observations This is an old-timer, and if for no other reason merits a place in the book. Sherry wine is often (and properly) drunk alone as an appetizer be- fore dinner. Sherry, the dryest of all sweet wines, has a peculiar ability to sharpen the appetite. With Dubonett, a French sweet wine, it creates a mixture of rare mellowness, almost like over ripe fruit. The best Sherry is produced at Jerez de la Frontera, Spain.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 81. Aviation Cock-Tail.
Tres cuartas partes applejack. Medio vasito jugo de limón. Gotas de ajenjo. Cucharadita de granadina. Bátase.
1937 United Kingdom bartender’s Guild: Approved Cocktails. Aviation.
33 1/3 % Lemon Juice. 66 2/3 Dry Gin. 2 dashes Maraschino. Shake and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Aviation.
1/3 Lemon Juice. 2/3 Dry Gin. 2 dashes Maraschino. Shake and strain into cocktail glass.
1938 Anonymus: Cocktails. Seite 9. Aviation Cocktail.
3/4 Jigger Apple Jack 1/2 Jigger Lime Juice 1 Dash Absinthe 1 Spoon Grenadine Syrup
1938 Anonymus: The Merry Mixer. Aviation Cocktail.
1938 Bud Caroll: Popular Drinks of Today. Seite 8. Aviation.
Dubonnet . . . . . . . . .1/2 jigger Sherry . . . . . . . . 1/2 jigger Stir well with ice, strain into chilled cocktail glass, twist orange peel over and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 92. Aviation Cocktail.
1/3 Lemon Juice 2/3 Dry Gin 2 dashes Maraschino Shake — strain into Cocktail Glass
1940 Anonymus: Professional Mixing Guide. Seite 18. Aviation Cocktail.
1 1/2 oz Dry Gin, 1/2 oz Lemon juice, 1/4 oz Maraschino Cordial. Shake with ice and strain into cocktail glass.
1940 Anonymus: Recipes. Seite 12. Aviation Cocktail.
Use mixing glass 1/2 shaved ice Juice 1/2 Lime 1 1/2 jigger Dry Gin 2 dashes Maraschino Shake well. Strain into cocktail glass. Twist orange peel over top and serve.
1940 Charles: The Cocktail Book. Seite 36. Aviation Cocktail.
2 dashes of maraschino, 1/6 gill of fresh lemon juice, 1/3 gill of dry gin. Use the shaker.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 6. Aviation Cocktail.
1/3 Lemon Juice 2/3 Gin 2 Dashes Maraschino 2 Dashes Crème de Violette Stir well with cracked ice and strain. Use glass number 1
1943 Oscar Haimo: Cocktail Digest. Seite 23. Aviation Cocktail.
2 oz. Gin Juice of Half Lemon 4 dashes Maraschino Shake.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 31. Aviation Cocktail.
2 ounces Gin Juice of 1/2 Lemon 2 dashes Maraschino Shake with ice.
1944 Nick Thomas: Bartender’s Friend. Aviation Cocktail.
1 Teaspoonful Lemon Juice 1 oz. Dry Gin 1 oz. Maraschino
1944 Oscar Haimo: Cocktail Digest. Seite 29. Aviation Cocktail.
Juice of 1⁄2 Florida Seedless Lime 3 Dashes Maraschino 3 dashes Cointreau 2 oz. Gin Shake well.
1946 Bill Kelly: The Roving bartender. Seite 25. Aviation Cocktail.
1/4 oz. Lemon Juice 1/2 oz. Maraschino 1 oz. Dry Gin Shake. Maraschino Cherry.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 72. Aviation Cocktail.
2 oz. gin juice of half lemon 4 dashes maraschino Shake and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 34. Aviation Cocktail.
Juice of 1/2 Lime 3 dashes Maraschino 3 dashes Triple Sec 2 oz. Gin Shake well.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 125. Aviation.
1 part Maraschino 2 parts Lemon Juice 8 parts Gin Shake vigorously with cracked ice.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 3. Aviation Cocktail.
1 1/2 ounces dry gin 1 ounce lemon juice 1/2 ounce maraschino cordial Shake well with ice and serve in cocktail glass.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 375. Aviation.
3/4 Applejack. 1/2 vasito de jugo de limón. Gotas de Ajenjo. Cucharadita de Granadina. Hielo. Bátase y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 100. Aviation Cocktail.
1 1/2 oz. gin 3/4 oz. lemon juice . 2 dashes maraschino liqueur Stir with cracked ice; strain into chilled cocktail glass. Variation: Add 2 dashes crème de violette.
1948 Trader Vic: Bartender’s Guide. Seite 249. Aviation Cocktail.
3/4 oz. Dubonnet 3/4 oz. sherry Shake with cracked ice; strain into chilled cocktail glass. Twist orange peel over drink.
1949 Anonymus: Professional Mixing Guide. Seite 20. Aviation Cocktail.
1 1/2 oz. Dry Gin, 1/2 oz. Lemon juice, 1/4 oz. Maraschino Cordial. Shake with ice and strain into cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 24. Aviation Cocktail.
3 Traits Marasquin – 2/3 Gordon’s Gin – 1/3 Jus Citron Frapper au shaker et passer dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 301. Aviation-Cocktail.
2 d. Maraschino, 1/3 Zitronensaft, 2/3 Gin. Schütteln.
1949 Wilhelm Stürmer: Cocktails by William. Seite 45. Aviation Cocktail.
1/2 Apple Jack, 1/2 Limonensaft, 1 Schuß Absinth, 2 oder 3 Schuß Grenadine.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 46. Aviation.
3/4 oz. Lemon Juice 1 jigger Gin . 2 dashes Maraschino Liqueur Stir with cracked ice and strain. For flying without any mechanical assistance.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 120. Aviation.
1 part Dubonnet 1 part Sherry Shake with cracked ice and strain. Twist of orange peel.
1952 Charles: The Cocktail Bar. Seite 36. Aviation Cocktail.
2 dashes of maraschino, 1/6 gill of fresh lemon juice, 1/3 gill of dry gin. Use the shaker.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 130. Aviation.
1 part Maraschino 2 parts Lemon Juice 8 parts Gin Shake vigorously with cracked ice.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 44. Aviation Cocktail.
Deux traits Cointreau Deux traits Crème de fraise 1/3 Jus de citron 2/3 Gin.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 72. Aviation Cocktail.
Aviation Cocktail. Robert H. Loeb, Jr, Nip Ahoy, 1954. Page 72.
1955 Anonymus: An Anthology on Cocktails. Seite 24. Aviation Cocktail.
2/3 BOOTH’S GIN 1/3 LEMON JUICE 2 Dashes MARASCHINO Shake well and strain into cocktail glass.
1955 Anonymus: An Anthology on Cocktails. Page 21. Aviation.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 35. Aviation.
2/3 Dry Gin 1/3 Lemon Juice 2 Dashes Maraschino 2 Dashes Apricot Brandy Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 22. Aviation.
Shaker, glace 2/3 Dry Gin 1/3 jus de citron frais 2 traits Marasquin 2 traits Apricot Brandy Bien frapper au shaker et passer dans verre à cocktail, Mélangeur électr. : voir note.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 24. Aviation.
Prepárese en cocktelera: Unos pedacitos de hielo. Una gotas de Crema de Violeta. Unas gotas de Marrasquino. Dos cucharadas de jugo de limón. Tres partes de buena Ginebra. Fuertemente batido, sírvase añadiendo una guinda.
1963 Luigi Veronelli: I cocktails. Seite 73. Aviation Cocktail.
1 bicchiere e 1/3 di dry gin 1/3 di bicchiere di succo di limone spremuto dalla sola polpa 1 cucchiaio di maraschino ghiaccio a cubetti Riempire lo shaker fino a 1/4 della sua altezza con ghiac- cio. Aggiungere il succo di limone, il dry gin ed il mara- schino. Chiudere lo shaker, agitarlo vigorosamente, farlo riposare un secondo, riprenderò ad agitare ma lentamente. Servire subito.
1965 Harry Schraemli: Manuel du bar. Seite 350. Aviation Cocktail.
2 dashes marasquin, 1/3 jus de citron, 2/3 gin. Agiter.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 33. Aviation Cocktail.
1 1/2 ounces dry gin 1/4 ounce maraschino liqueur 1/2 ounce lemon juice Shake with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 27. Aviation Cocktail.
Shaker. 2 d [dash] marasquin, 1/3 jus de citron, 2/3 gin.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 34. Aviation Cocktail.
Juice of 1/2 Lime, 3 dashes Maraschino 3 dashes Triple Sec, 2 oz. Gin. Shake with Ice and strain.
2012 Jim Meehan: Das geheime Cocktail-Buch. Seite 57. Aviation. 6 cl Beefeater Gin; 2 cl Zitronensaft; 1,5 cl Luxardo Maraschino; 0,75 Rothman & Winter Crème de Violette. Keine Garnierung.
2012 Tom Sandham: World’s Best Cocktails. Seite 76. Aviation. 50 ml gin; 3 tsp maraschino liqueur; 1 tsp crème de violette; 3 tsp lemon juice; lemon zest to spritz; garnish: cherry.
2013 Tristan Stephenson: The Curious Bartender. Seite 72. Aviation. 50 ml Tanqueray gin; 25 ml lemon juice; 5 maraschino liqueur; 5 ml creme de violette.
2014 Dave Arnold: Liquid Intelligence. Seite 132. Aviation. 2 oz Plymouth gin; 3/4 oz lemon juice; 1/2 oz Luxardo Maraschino; 1/4 oz crème de violette.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 139. Aviation. 2 ounces Plymouth gin; 1/2 ounce Luxardo maraschino liqueur; 1/2 teaspoon crème yvette; 3/4 ounce lemon juice; 1/4 ounce simple syrup; garnish: 1 brandied cherry.
2014 Tony Conigliaro: 69 Colebrooke Row.Seite 110. Aviation. 50 ml gin; 25 ml lemon juice; 5 ml Maraschino liqueur; Maraschino cherry, to garnish.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 64. Aviation. 1 3/4 ounces Plymouth gin; 1/4 ounce Luxardo maraschino liqueur; 1-2 teaspoons Rothman Crème de Violette; 3/4 ounce lemon juice; 1/4 ounce simple syrup; garnish: lemon twist.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 29. Balthazar Aviation. 60 ml Ableforth’s Bathtub Old Tom Gin; 2 lemon peels; 2,5 ml Luxardo Maraschino Liqueur; 5 ml gomme; garnish: lemon peel.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 29. Aviation Twist. 60 ml Plymouth Gin; 7,5 ml lemon juice; 5 ml Luxardo Maraschino Liqueur; 2 drops Angostura bitters; garnish: cocktail cherry.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 30. Aviation Revised. 50 ml No. 3 Gin; 10 ml lemon juice; 2,5 ml Luxardo Maraschino Liqueur; 5 ml gomme; garnish: lemon peel.
2017 Gary Regan: The Joy of Mixology. Seite 177. Aviation Cocktail. 2 ounces gin; 1/2 ounce crème de violette; 1/4 ounce maraschino liqueur; 1/2 ounce lemon juice.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 223. Aviation. 2 oz. Tanqueray gin; 0,75 oz. lemon juice; 0,5 oz. Luxardo maraschino liqueur; 0,25 oz. Rothman & Winter crème de violette.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 278. Aviation. 2 ounces Plymouth gin; 1/2 ounce crème de violette; 1 teaspoon maraschino liqueur; 3/4 ounce lemon juice; 1/2 ounce simple syrup; garnish: 1 brandied cherry.
50 ml Eversbusch Doppelwachholder
10 ml lemon juice
10 ml Schladerer maraschino
10 ml Rothman & Winter crème de violette
Preparation: Shaken. Garnish with cherries.
Alternatively and currently preferred by us:
60 ml Finsbury 47 Gin
30 ml lemon juice
10 ml Schladerer maraschino
10 ml Rothman & Winter crème de violette
Preparation: 3 ice cubes, shaken for 12 seconds (36 times).
The first mention of an aviation cocktail was in the Washington Herald of 22 September 1911, where it reads: „Aviation Cocktail. From the Chicago Record-Herald. Somebody has invented an “aviation cocktail,” but the aviation 5-cnt cigar is slow in appearing.“.[2] Unfortunately, we are not told what this Aviation Cocktail consists of. This would be particularly interesting since several different cocktails with the same name are published in quick succession.
Greg Boehm has informed us that he has found an even older article, perhaps this is the same cocktail? On 9 January 1911, a text describing an aviation cocktail appeared on page 2 of the San Francisco Chronicle. It says, “”Dick” Ferris was one of the visitors at the hangars yesterday. He arrived with a recipe for what he called an “aviation cocktail.” It is mixed as follows: “Whiskey, a dash of Italian vermouth, bitters and a drop.” “A drop of what, Dick?” asked a friend. “Any old drop suits an aviator, so long as it is on the soft spot,” was the reply.” [11]
We also looked in the historical books and found a total of nine different variations.
The fact that four different “Aviation Cocktails” were published within a few years is not necessarily surprising. One only has to look at the newspapers of the time to understand that the topic of aviation was on everyone’s lips.
It is true that the first flight took place several years before the first aviation cocktail appeared, because the world’s first stable powered flight was probably achieved by the German-American Gustav Weißkopf on 14 August 1901. There may be contradictions in this respect, but we do not want to discuss here who really achieved the first powered flight. There is also talk of Richard Pearse on 31 March 1903 in New Zealand or Karl Jatho on 18 August 1903 in Hanover. Generally, the flights of the Wright brothers on 17 December 1903 are regarded as the beginning of piloted powered flight. It did not take long for further successes to occur. For example, the Frenchman Louis Blérot crossed the English Channel in an aeroplane for the first time on 25 July 1909. [1]
Today, an aviation cocktail is generally understood to be Hugo Ensslin’s version. Whether it also originated with him, we don’t know; he never made any claim to it. Hugo Ensslin was bar manager at the Wallick Hotel in New York’s Time Square, and we will report more about him in a separate post. He uses “El Bart Gin”, but that should not mislead us. This gin brand was the sponsor of his book, and so we are certainly allowed some freedom in our choice of gin. [7] [8]
Since crème de violette was soon no longer readily available, it was obviously no longer used, and so the version published by Harry Craddock, prepared only with maraschino, was probably created for lack of it, which is nowhere near the original. Perhaps, however, the crème de violette disappeared from the recipe simply because the “Savoy Cocktail Book” took over numerous recipes from other books but made numerous mistakes in the process. Since the book from the Savoy attracted widespread attention and was regarded as a standard work, it can be explained that in the following years the Aviation Cocktail was prepared only with maraschino, even in other books, in ignorance of the original. Nobody knew Hugo Ensslin, and so for a long time it was thought that the version from the Savoy Hotel was the original. However, the name “Aviation Cocktail” is only explained when one turns to Hugo Ensslin’s original. Because the addition of the crème de violette gives the cocktail a bluish hue similar to the sky. [4] [7] [8]
Crème de violette eventually disappeared completely from the market. It had been unavailable in the USA since the 1960s at the latest, and had all but disappeared elsewhere too. [5] [6] We are fortunate that it has since been rediscovered and made available. It is an enchanting ingredient that – used skilfully – can conjure up wonderful drinks. However, one has to be very careful about the quality, because some producers produce a liqueur that tastes quite awful like soap. It is easy to understand that those who have had the “pleasure” of such horror quickly come to dislike crème de violette and wish to avoid it.
For a well-balanced Aviation Cocktail, the choice of the right crème de violet is therefore indispensable. It should not be too sweet and perfumed, but also not too sour. Nils Wrage sums it up: “a good, cleanly balanced Aviation remains an impressive cocktail: Tart, fresh, complex, with that delicate florality – and probably the most elegant way to drink a blue drink.” [13]
– “ein guter, sauber abgestimmter Aviation bleibt ein beeindruckender Cocktail: Herb, frisch, komplex, mit dieser zarten Blumigkeit – und der wahrscheinlich elegantesten Möglichkeit, einen blauen Drink zu trinken.” [13]
Crème de Violette has been a liqueur since it was a French specialty in the mid-1800s, and it was exported to the United States beginning in the 1780s. Its roots go back a long way. Violet liqueur and syrup have been around since at least the 17th century. [14-206]
Violet syrup was already an ingredient for mixed drinks in those days. William Salomon published a recipe for a kind of punch in 1694: “Diatessaron Potabile, The Julep of four Things. Bate.] ℞ Spirit of French Wine or French Brandy ℥iv. Juice of Limons ℥ij. Syrup of Violets ℥v. fair Water ℥xij. mix and make a Julep, of a grateful Taste: To be drank before the Febrile Paroxysm. Salomon.] §1. This is in truth but a kind of small Punch … .” [15-759]
He refers to a Latin edition from 1688: “Diatessaron Potabile. ℞ Sp. V. Gallici ℥iiii. Succ. limon. ℥ii. Syr. Viol ℥v. Hydropeg. ℥xii. n. f. Julap. gratum, ante paroxysmos febriles bibendum.” [16-37]
The original Aviation Cocktail is rightly considered a classic drink today – but it was by no means known in times past and probably led a shadowy existence not only at the time of its creation. Only since its rediscovery has it gained the place it rightly deserves. [7]
Aviation Cocktail. Hugo R. Ensslin, 1917.
1/3 Lemon Juice
2/3 El Bart Gin
2 dashes Maraschino
2 dashes Crême de Violette
Shake well in a mixing glass with cracked ice, strain and serve.
The Aviation Cocktail is one of our all-time favourite drinks. For us, we have reduced the amount of lemon to bring the other flavours of the cocktail more to the fore. We like it when it has only a small amount of acidity.
We fully endorse Gaz Regan’s assessment: „Bring it to the lips and sip, don’t gulp. This is truly one of the nectars of the gods. Stands head and torso above the Aviation sans violette.“ [4]
Sources
Historical recipes
1912 William Boothby: The World’s Drinks and How to Mix Them. Aviation Cocktail.
Equal parts of French Dubonnet wine and dry sherry, chilled thoroughly
is called an Aviation. Serve in cold stem glasses. A flavor of orange peel
may be squeezed over this beverage if desired.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 10. Aviation Cocktail.
3/4 Jigger Apple Jack.
1/2 Jigger Lime Juice.
1 Dash Absinthe.
1 Barspoonful of Grenadine Syrup.
Shake.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 14. Aviation Cocktail.
(St. Francis Hotel style.)
Use a large mixing glass of cracked
ice. Into this put
one-half measure Irish whiskey
one-half measure grape juice;
shake well and strain into the cocktail
glass.
1914 Jacques Straub: Drinks. Seite 18. Aviation Cocktail.
3/4 jigger applejack.
1/2 jigger lime juice.
1 dash absinthe.
1 barspoonful of grenadine syrup. Shake.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 35. Aviation Cocktail.
75% Applejack
50% Lime Juice
1 dash Absinthe
6 dashes Grenadine Syrup.
Shake.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 7. Aviation Cocktail.
1/3 Lemon Juice
2/3 El Bart Gin
2 dashes Maraschino
2 dashes Crême de Violette
Shake well in a mixing glass with cracked ice, strain and serve.
1920 Anonymus: Good Cheer. Seite 8. Aviation Cocktail.
3/4 shot applejack.
1/2 shot lime juice.
1 dash absinthe.
1 barspoonful of grenadine syrup. Shake.
1924 León Pujol & Oscar Muñez. Manual del cantinero. Seite 6. Aviation.
2/3 Gordon Gin
1/3 Jugo de limón.
2 Gotas marrasquino.
2 Gotas Crema de violeta.
Bien batido sirvase en copa de cocktail.
1928 Pedro Chicote: Cocktails. Seite 107. Aviacion-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
Unas gotas de absinthe.
1 cucharada pequeña de jarabe de granadina.
1/3 de copita de jugo de iimón.
3/4 – de apple Jack.
Agítese muy bien y sírvase muy frío en copa de
cocktail.
1930 Anonymus: Here’s How. Seite 10. Aviation Cocktail.
3/4 shot applejack.
1/2 shot lime juice.
1 dash absinthe.
1 barspoonful of grenadine syrup. Shake.
1930 F. Koki: Cocktails. Aviation-Cocktail.
Mischglas mit Kristalleis.
1/3 Cocktailglas Apple-Jack.
1/3 ” Zitronensaft
1/3 ” Grenadine
Lege eine Kirsche in’s Cocktailglas und serviere.
1930 Gerardo Corrales: Club de Cantineros. Seite 24. Aviation Cocktail.
3/4 applejack.
1/2 vasito jugo de limón.
Gotas de ajenjo.
Cucharadita de granadina. Bátase.
1930 Harry Craddock: The Savoy Cocktail Book. Aviation Cocktail.
1/3 Lemon Juice. 2/3 Dry Gin.
2 Dashes Maraschino.
Shake well and strain into
cocktail glass.
1930 Pedro Chicote: Le ley mojada. Seite 102. Aviacion-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
Unas gotas de absinthe.
1 cucharada pequeña de jarabe de granadina.
1/3 de copita de jugo de limón.
3/4 — de apple Jack.
Agítese muy bien y sírvase muy frío en copa de
cocktail.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 14. Aviation.
Dubonnet . . . . . . . 1/2 jigger Sherry . . . . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass, twist orange peel over
and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 14. Aviation, No. 2.
Whisky . . . . . . . 1/2 jigger Grape Juice . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass and serve.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 139.
2 dashes Maraschino,
1/3 Lemon Juice, 2/3 Dry Gin.
1933 George A. Lurie: Here’s How. Seite 5. Aviation.
Dubonnet . . . . . . 1 pony Sherry . . . . . . . . . 1 pony
Shake well with ice, strain into chilled cocktail glass, twist
orange peel over and serve.
1933 George A. Lurie: Here’s How. Seite 6. Aviation No. 2.
Whisky . . . . . . . . . . 1 pony Grape Juice . . . . . . . . . 1 pony
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 25. Aviation Cocktail.
1/3 Lemon Juice. 2/3 Dry Gin.
2 Dashes Maraschino.
Shake well and strain into
cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 42. Aviation Cocktail.
75% applejack
50% lime juice
1 dash absinthe
6 dashes grenadine syrup
Shake.
1933 William Guyer: The Merry Mixer. Seite 22. Aviation.
1/3 Lemon Juice . . . 2/3 Silver Wedding Gin
2 dashes Drioli Maraschino
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 13. Aviation Cocktail.
3/4 jigger Applejack 1 dash Absinthe
1/2 jigger Lime Juice 1 barspoonful Grena-
. dine Syrup. Shake
1934 A. T. Neirath: Rund um die Bar. Seite 156. Aviation-Cocktail.
(sprich: awiäschn)
2 D. [Dash] Maraschino
1/3 Zitronensaft
2/3 Dry Gin
Sch-.B. [Schüttelbecher] K. [Kirsche] Z. [Zitronenspirale]
1934 G. F. Steele: My New Cocktail Book. Seite 23. Aviation.
3/4 jigger Applejack
1/2 jigger Lime juice
dash Absinthe
Grenadine syrup to taste
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 6. Aviation Cocktail.
1/3 Lemon Juice
2/3 Gin
2 Dashes Maraschino
2 Dashes Crème de Violette
Stir well with cracked ice and strain.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 18. Aviation.
Dubonnet . . . . . . . 1/2 jigger Sherry . . . . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass, twist orange peel over
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 19. Aviation, No. 2.
Whisky . . . . . . . 1/2 jigger Grape Juice . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 19. Aviation, No. 3.
Gin . . . . . . . 2/3 jigger Lemon . . . . . . 1/3 jigger
. Maraschino . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.
1935 Anonymus: Fancy Drinks. Seite 4. Aviation.
1/3 Lemon Juice or Lemon Mixer
2/3 Gin
2 dashes Maraschino
1935 Anonymus: The Art of Mixing Drinks. Seite 51. Aviation Cocktail.
1 Jigger of Apple-jack
1 Pony of lime juice
1 Dash of Absinthe
2 or 3 dashes of Grenadine
1935 Leo Cotton: Old Mr. Boston. Seite 10. Aviation Cocktail.
1/3 Lemon Juice
2/3 Old Mr. Boston Dry Gin
2 Dashes Maraschino
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The barkeeper’s Golden Book. Seite 78. Aviation Cocktail.
2/3 Dry Gin
1/3 Lemon Juice
2 ds. Maraschino
1937 Anonymus: Here’s How. Aviation.
1/3 Lemon Juice
2/3 Best London Gin
2 Dashes Maraschino
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 8. Aviation Cocktail.
3/4 applejack.
1/2 jigger lime juice.
Drops of absinthe.
A teaspoonful of granadine.
Stir and verve.
1937 John R. Iverson: Liquid Gems. Seite 26. Aviation Cocktail.
Bar glass—ice
1 oz. Sherry Wine
3/4 oz. Dubonett Wine
Twist of lemon peel
Stir, strain and serve in cocktail
glass.
No decoration.
Observations
This is an old-timer, and if for no other reason
merits a place in the book. Sherry wine is often
(and properly) drunk alone as an appetizer be-
fore dinner. Sherry, the dryest of all sweet wines,
has a peculiar ability to sharpen the appetite.
With Dubonett, a French sweet wine, it creates
a mixture of rare mellowness, almost like over
ripe fruit. The best Sherry is produced at Jerez
de la Frontera, Spain.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 81. Aviation Cock-Tail.
Tres cuartas partes applejack.
Medio vasito jugo de limón.
Gotas de ajenjo.
Cucharadita de granadina. Bátase.
1937 United Kingdom bartender’s Guild: Approved Cocktails. Aviation.
33 1/3 % Lemon Juice.
66 2/3 Dry Gin.
2 dashes Maraschino.
Shake and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Aviation.
1/3 Lemon Juice.
2/3 Dry Gin.
2 dashes Maraschino.
Shake and strain into cocktail glass.
1938 Anonymus: Cocktails. Seite 9. Aviation Cocktail.
3/4 Jigger Apple Jack
1/2 Jigger Lime Juice
1 Dash Absinthe
1 Spoon Grenadine Syrup
1938 Anonymus: The Merry Mixer. Aviation Cocktail.
1/3 Lemon Juice
2/3 Schenley’s Silver Wedding Gin
2 dashes Maraschino
Shake.
1938 Bud Caroll: Popular Drinks of Today. Seite 8. Aviation.
Dubonnet . . . . . . . . .1/2 jigger Sherry . . . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass,
twist orange peel over and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 92. Aviation Cocktail.
1/3 Lemon Juice
2/3 Dry Gin
2 dashes Maraschino
Shake — strain into Cocktail Glass
1940 Anonymus: Professional Mixing Guide. Seite 18. Aviation Cocktail.
1 1/2 oz Dry Gin, 1/2 oz Lemon juice,
1/4 oz Maraschino Cordial. Shake with
ice and strain into cocktail glass.
1940 Anonymus: Recipes. Seite 12. Aviation Cocktail.
Use mixing glass 1/2 shaved ice
Juice 1/2 Lime
1 1/2 jigger Dry Gin
2 dashes Maraschino
Shake well. Strain into cocktail glass. Twist
orange peel over top and serve.
1940 Charles: The Cocktail Book. Seite 36. Aviation Cocktail.
2 dashes of maraschino,
1/6 gill of fresh lemon juice,
1/3 gill of dry gin.
Use the shaker.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 6. Aviation Cocktail.
1/3 Lemon Juice
2/3 Gin
2 Dashes Maraschino
2 Dashes Crème de Violette
Stir well with cracked ice and strain.
Use glass number 1
1943 Oscar Haimo: Cocktail Digest. Seite 23. Aviation Cocktail.
2 oz. Gin
Juice of Half Lemon
4 dashes Maraschino
Shake.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 31. Aviation Cocktail.
2 ounces Gin
Juice of 1/2 Lemon
2 dashes Maraschino
Shake with ice.
1944 Nick Thomas: Bartender’s Friend. Aviation Cocktail.
1 Teaspoonful Lemon Juice
1 oz. Dry Gin
1 oz. Maraschino
1944 Oscar Haimo: Cocktail Digest. Seite 29. Aviation Cocktail.
Juice of 1⁄2 Florida Seedless Lime
3 Dashes Maraschino
3 dashes Cointreau
2 oz. Gin
Shake well.
1946 Bill Kelly: The Roving bartender. Seite 25. Aviation Cocktail.
1/4 oz. Lemon Juice
1/2 oz. Maraschino
1 oz. Dry Gin
Shake. Maraschino Cherry.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 72. Aviation Cocktail.
2 oz. gin
juice of half lemon
4 dashes maraschino
Shake and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 34. Aviation Cocktail.
Juice of 1/2 Lime
3 dashes Maraschino
3 dashes Triple Sec
2 oz. Gin
Shake well.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 125. Aviation.
1 part Maraschino
2 parts Lemon Juice
8 parts Gin
Shake vigorously with cracked ice.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 3. Aviation Cocktail.
1 1/2 ounces dry gin
1 ounce lemon juice
1/2 ounce maraschino cordial
Shake well with ice and serve in cocktail glass.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 375. Aviation.
3/4 Applejack.
1/2 vasito de jugo de limón.
Gotas de Ajenjo.
Cucharadita de Granadina.
Hielo. Bátase y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 100. Aviation Cocktail.
1 1/2 oz. gin 3/4 oz. lemon juice
. 2 dashes maraschino liqueur
Stir with cracked ice; strain into chilled cocktail glass.
Variation: Add 2 dashes crème de violette.
1948 Trader Vic: Bartender’s Guide. Seite 249. Aviation Cocktail.
3/4 oz. Dubonnet 3/4 oz. sherry
Shake with cracked ice; strain into chilled cocktail glass.
Twist orange peel over drink.
1949 Anonymus: Professional Mixing Guide. Seite 20. Aviation Cocktail.
1 1/2 oz. Dry Gin, 1/2 oz. Lemon
juice, 1/4 oz. Maraschino Cordial.
Shake with ice and strain into
cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 24. Aviation Cocktail.
3 Traits Marasquin –
2/3 Gordon’s Gin –
1/3 Jus Citron
Frapper au shaker et passer dans un
verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 301. Aviation-Cocktail.
2 d. Maraschino, 1/3 Zitronensaft, 2/3 Gin. Schütteln.
1949 Wilhelm Stürmer: Cocktails by William. Seite 45. Aviation Cocktail.
1/2 Apple Jack,
1/2 Limonensaft,
1 Schuß Absinth,
2 oder 3 Schuß Grenadine.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 46. Aviation.
3/4 oz. Lemon Juice 1 jigger Gin
. 2 dashes Maraschino Liqueur
Stir with cracked ice and strain.
For flying without any mechanical assistance.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 120. Aviation.
1 part Dubonnet
1 part Sherry
Shake with cracked ice and
strain. Twist of orange peel.
1952 Charles: The Cocktail Bar. Seite 36. Aviation Cocktail.
2 dashes of maraschino,
1/6 gill of fresh lemon juice,
1/3 gill of dry gin.
Use the shaker.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 130. Aviation.
1 part Maraschino
2 parts Lemon Juice
8 parts Gin
Shake vigorously with cracked ice.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 44. Aviation Cocktail.
Deux traits Cointreau
Deux traits Crème de fraise
1/3 Jus de citron
2/3 Gin.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 72. Aviation Cocktail.
1955 Anonymus: An Anthology on Cocktails. Seite 24. Aviation Cocktail.
2/3 BOOTH’S GIN
1/3 LEMON JUICE
2 Dashes MARASCHINO
Shake well and strain into
cocktail glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 35. Aviation.
2/3 Dry Gin
1/3 Lemon Juice
2 Dashes Maraschino
2 Dashes Apricot Brandy
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 22. Aviation.
Shaker, glace
2/3 Dry Gin
1/3 jus de citron frais
2 traits Marasquin
2 traits Apricot Brandy
Bien frapper au shaker et
passer dans verre à cocktail,
Mélangeur électr. : voir note.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 24. Aviation.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Una gotas de Crema de Violeta.
Unas gotas de Marrasquino.
Dos cucharadas de jugo de limón.
Tres partes de buena Ginebra.
Fuertemente batido, sírvase añadiendo una
guinda.
1963 Luigi Veronelli: I cocktails. Seite 73. Aviation Cocktail.
1 bicchiere e 1/3 di dry gin
1/3 di bicchiere di succo di limone spremuto dalla
sola polpa
1 cucchiaio di maraschino
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac-
cio. Aggiungere il succo di limone, il dry gin ed il mara-
schino. Chiudere lo shaker, agitarlo vigorosamente, farlo
riposare un secondo, riprenderò ad agitare ma lentamente.
Servire subito.
1965 Harry Schraemli: Manuel du bar. Seite 350. Aviation Cocktail.
2 dashes marasquin, 1/3 jus de citron, 2/3 gin. Agiter.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 33. Aviation Cocktail.
1 1/2 ounces dry gin 1/4 ounce maraschino liqueur
1/2 ounce lemon juice
Shake with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 27. Aviation Cocktail.
Shaker. 2 d [dash] marasquin, 1/3 jus de citron,
2/3 gin.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 34. Aviation Cocktail.
Juice of 1/2 Lime, 3 dashes Maraschino
3 dashes Triple Sec, 2 oz. Gin. Shake with Ice and strain.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 219. Aviation Cocktail.
3/4 ounce Dubonnet
3/4 ounce sweet sherry
Shake with ice cubes. Strain into chilled cocktail glass. Add
a twist of orange peel.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 57. Aviation.
2 jiggers dry gin
1 jigger lemon juice
1 teaspoon maraschino
2 dashes creme de violette
3 ice cubes
Blend 5 to 8 seconds. Strain
into chilled cocktail glasses.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 36. Aviation.
a Gin Sour* with maraschino cherry
juice.
*See Sours.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 25. Aviation Cocktail.
1/3 Lemo n Juice. 2/3 Dry Gin.
2 Dashes Maraschino.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 219. Aviation.
Cocktail Glass Stir
1-1/2 oz gin
1/4 oz apricot flavored brandy
1/4 oz maraschino liqueur
1/2 oz lemon juice
Variation
1-1/2 oz Bourbon
1-1/2 oz grape juice
2007 David Wondrich: Imbibe!. Seite 229. Aviation Cocktail. 3/4 oz. lemon juice: 1,5 oz El Bart gin; 1 1/2 tsp maraschino; 1 tsp crème de violette.
2009 Gaz Regan: The Bartender’s Gin Compendium. Seite 247. Aviation. 45 ml gin; 15 ml maraschino liqueur; 15 ml creme de violette; 15 ml lemon juice.
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 58. The Aviation. 7,5 cl gin; 2 cl lemon juice; 2 or 3 dashes maraschino liqueur.; garnish: lemon twist.
2010 Jason Kosmas & Dushan Zaric: Speakeasy, Classic Cocktails reimaged, from New York’s Employees Only Bar. Seite 63. Aviation. 1 1/2 ounces Plymouth gin; 1 ounce lemon juice; 3/4 ounce Luxardo maraschino liqueur; 1/4 ounce simple syrup; 1 dash Angostura bitters; garnish: 1 lemon wheel, 1 brandied cherry.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 376. Aviation Cocktail. 7,5 cl Gin; 2 cl Zitronensaft; 1 cl Maraschino Likör; 1 Barlöffel Crème de Violette (optional); Garnierung: Cocktailkirsche.
2012 Jim Meehan: Das geheime Cocktail-Buch. Seite 57. Aviation. 6 cl Beefeater Gin; 2 cl Zitronensaft; 1,5 cl Luxardo Maraschino; 0,75 Rothman & Winter Crème de Violette. Keine Garnierung.
2012 Tom Sandham: World’s Best Cocktails. Seite 76. Aviation. 50 ml gin; 3 tsp maraschino liqueur; 1 tsp crème de violette; 3 tsp lemon juice; lemon zest to spritz; garnish: cherry.
2013 Tristan Stephenson: The Curious Bartender. Seite 72. Aviation. 50 ml Tanqueray gin; 25 ml lemon juice; 5 maraschino liqueur; 5 ml creme de violette.
2014 Dave Arnold: Liquid Intelligence. Seite 132. Aviation. 2 oz Plymouth gin; 3/4 oz lemon juice; 1/2 oz Luxardo Maraschino; 1/4 oz crème de violette.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 139. Aviation. 2 ounces Plymouth gin; 1/2 ounce Luxardo maraschino liqueur; 1/2 teaspoon crème yvette; 3/4 ounce lemon juice; 1/4 ounce simple syrup; garnish: 1 brandied cherry.
2014 Tony Conigliaro: 69 Colebrooke Row. Seite 110. Aviation. 50 ml gin; 25 ml lemon juice; 5 ml Maraschino liqueur; Maraschino cherry, to garnish.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 64. Aviation. 1 3/4 ounces Plymouth gin; 1/4 ounce Luxardo maraschino liqueur; 1-2 teaspoons Rothman Crème de Violette; 3/4 ounce lemon juice; 1/4 ounce simple syrup; garnish: lemon twist.
2016 Anonymus: Cocktails. Seite 43. Aviation. 5 cl Dry Gin; 2 cl Zitronensaft; 1,5 cl Maraschino; 1 Barlöffel Crème de Violette; Garnierung: eingelegte Kirsche.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 29. Balthazar Aviation. 60 ml Ableforth’s Bathtub Old Tom Gin; 2 lemon peels; 2,5 ml Luxardo Maraschino Liqueur; 5 ml gomme; garnish: lemon peel.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 29. Aviation Twist. 60 ml Plymouth Gin; 7,5 ml lemon juice; 5 ml Luxardo Maraschino Liqueur; 2 drops Angostura bitters; garnish: cocktail cherry.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 30. Aviation Revised. 50 ml No. 3 Gin; 10 ml lemon juice; 2,5 ml Luxardo Maraschino Liqueur; 5 ml gomme; garnish: lemon peel.
2017 Gary Regan: The Joy of Mixology. Seite 177. Aviation Cocktail. 2 ounces gin; 1/2 ounce crème de violette; 1/4 ounce maraschino liqueur; 1/2 ounce lemon juice.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 223. Aviation. 2 oz. Tanqueray gin; 0,75 oz. lemon juice; 0,5 oz. Luxardo maraschino liqueur; 0,25 oz. Rothman & Winter crème de violette.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 278. Aviation. 2 ounces Plymouth gin; 1/2 ounce crème de violette; 1 teaspoon maraschino liqueur; 3/4 ounce lemon juice; 1/2 ounce simple syrup; garnish: 1 brandied cherry.
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