Aviation Cocktail – A Beautiful Mess

I am very excited to share this air cocktail recipe with you today. This bright purple classic cocktail is made with gin, creamy daiolet, maraschino liqueur and freshly squeezed lemon juice. The refined flavours are the closest to flashy bars you can create at home. You’ll love the violet colour and intense flavor of this cocktail.

More classic cocktails: Manhattan, old-fashioned gimlet, sidecar, sazzerac, last words, pink squirrel.

material

• gin – Choose a high quality gin (I used Hendrick).
• Maraschino Liqueur – Luxardo, etc.
• Cream de Violet – Flower liqueur. This important ingredient gives the drink its color.
• Lemon juice – Freshly squeezed.
• Optional Garnish – Maraschino cherry, lemon twist.

The best glassware choice for this cocktail is a Coupe Glass.

Instructions

Start by preparing a chilled coupe glass. Pop into the freezer for 30 minutes to an hour before serving your cocktails. This step is optional

In an ice-filled cocktail shaker, mix gin, maraschino liqueur, violet liqueur, and freshly squeezed lemon juice. Shake the ice-like cold for 10-15 seconds.

Distorts into a chilled cocktail glass. Decorate with a twist of maraschino cherry or lemon.

What is Cream de Violet?

Violet liqueur is really made with violets. It is made by submerging violet petals for several days, immersed in brandy or another neutral spirit. The flavor of the violet liqueur is similar to sweet and floral violet candies.

history

Aviation cocktails are classic, pre-prevention cocktails. It was first documented at the turn of the 20th century in Hugo Enslin’s book, Recipe for Mixed Drinks, in 1916. At the time, Hugo Enslin was the head bartender at Hotel Warwick in New York City.

In the 1960s, creamy daiolet liqueur, an important ingredient in drinks, disappeared from the market. As a result, this recipe has fallen from popularity for a while. In the 1930s, Harry Cradock included a violet-free version of aviation in the famous book, “The Savoy Cocktail Book.” Sadly, this purple drink has been extinct for over 40 years.

In 2007, importer Haus Alpenz began importing Rothman & Winter Crème de Violette from Austria. This is the perfect time as classic cocktails have revived popularity. You can now find your aviation in the US and later menus. Currently, Bitter Truth and Zifard also offers violet liqueurs suitable for this recipe.

Tips for making

• Making chilled cocktail glasses is a professional move. Leave the glass in the freezer for 30 minutes to an hour before use.
• Squeeze the outside of the lemon zest over this drink, then release the lemon essence to add flavor.
• Use the best gin from your home bar for this cocktail, as you can really taste the flavor.
• If you like sweet cocktails, try adding 1/8 oz of simple syrup.
• Garnish Ideas: Use raspberries, blackberries, strawberries and raxed maraschino cherry to decorate this fun cocktail.
• To add flavor, use a light spray of lime or peel the lemon around the glass edges before mixing.
• Some people argue that agitation produces a richer flavor.

Variations

• Add a splash of champagne to the cream dayolet for the Violet Royal cocktail.
• If you can’t get a bottle of violet liqueur, you can make this recipe without it. It’s still tasty, but lacks the distinctive lavender tint.

FAQ

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