Aviation

Aviation: a floral gin classic with precision

Hugo Ensslin published the Aviation in 1916, when crème de violette was still a standard back-bar bottle. The violette later vanished from most markets, so the drink was made without it for decades.

Core balance

Gin is the structure, lemon the tension, maraschino a dry cherry roundness, and crème de violette the floral top note. With no syrup or filler, the measures matter more than in almost any other sour.

Aviation measures in ml and oz

The IBA version is softer and more floral. If your violette is assertive, use those measures.

How strong is an Aviation?

Gin at 44% ABV contributes about 26 ml of pure alcohol, maraschino roughly 5 ml and the violette about 1.5 ml. That is close to 31% ABV before shaking and about 25% in the glass. Budget roughly 180 kcal.

Technique

Shake hard for 12 to 15 seconds; a timid shake leaves the drink thin and hot. Double strain through a fine mesh into a chilled coupe, which catches lemon pulp and the sediment crème de violette can throw. Serve without ice, with a brandied cherry.

Mistakes and substitutions

• Too much violette turns the drink perfumed and soapy. Measure it with a jigger, not by eye.
• No crème de violette? Make the pre-1970s version: add 5 ml more maraschino and skip it.

Named variations

• Blue Moon — gin, lemon juice and crème de violette, with no maraschino. Drier and more floral.
• Water Lily — equal parts gin, crème de violette, Cointreau and lemon.

Aviation FAQ

Can I make an Aviation without crème de violette?

Yes. Leave it out and add 5 ml of extra maraschino. That was standard practice for most of the twentieth century.

Why does my Aviation taste like perfume?

You used too much violette, or a very concentrated brand. Stay at 5 to 7.5 ml and keep the gin at 60 ml.

Which gin should I use for an Aviation?

A London Dry with moderate juniper and citrus, such as Beefeater or Plymouth. Navy strength overwhelms the violette.