The Aviation Cocktail

[MK]

During Paddy's visit he told me of a golden era cocktail that was served to him at a speakeasy in San Francisco called an Avation. He liked it very much but I had not heard of it. I checked my 1979 edition of Old Mr. Boston, but there was no mention of it. When we arrived at my office the next morning I checked my libarary of old bar books. It wasn't in my 1956 Esquire Drink Book or The Old Waldorf-Astoria Bar Book or The Cocktails of the Ritz Paris. My 1947 Bartender's Guide by Trader Vic had three completely different formulas. One wine based, one Bourbon based and one more like what I have come to know as an Avaition cocktail:

1/2 oz. gin
3/4 oz. lomon juice
2 dashes maraschino liqueur

Stir with cracked ice; strain into chilled cocktail glass.
Variation: Add 2 dashes of Creme de violette.

My 1935 Old Mr. Boston had this recipe:

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.

This was some very interesting information I found on the history of this drink:

Aviation Cocktail

1/3 Lemon Juice. (3/4 oz Fresh Lemon Juice)
2/3 Dry Gin. (1 1/2 oz Plymouth Gin)
2 Dashes Maraschino. (1/2 tsp. Luxardo Maraschino Liqueur)
[2 Dashes Creme de Violette] (1/2 tsp. Rothman and Winter Creme de Violette Liqueur)
(1/2 teaspoon Rich Simple Syrup)

Shake well and strain into cocktail glass. (Garnish with cherry.)

In one of the Savoy Cocktail Book’s more famous typos or mistakes, Craddock (or the editors) left the Violette out of the recipe for the Aviation Cocktail.

This is the earliest recipe from Hugo Ensslin’s 1916 “Recipes for Mixed Drinks.”

Aviation Cocktail

1/3 Lemon Juice
2/3 El Bart Gin
2 dashes Maraschino
2 dashes Creme de Violette

Shake well in a mixing glass with cracked ice, strain and serve.

http://underhill-lounge.flannestad.com/2008/02/24/aviation-cocktail/

At our get together at Huber's, I asked the bartender if he could make one. He didn't have the Creme de Violette, but he suggested a substitute....so I said give it a go. I haven't been much of a gin drinker but I must say this was a smooth drink. Paddy and I had one which he said tasted like the one he had in the bay area.

The drink caught on. Before long the whole table was ordering Aviations. It was the drink of the night. I think the bar might add it to their list.

Apparently the Creme de Violette is not seen much. pdxvintagette is having a bottle shipped to her. I have spent some time locating it and will be picking up a bottle on Monday.

After searching the Lounge I have found a few posts scattered about but I thought it might be fun to have a thread devoted to this vintage cocktail.

Enjoy!

[Fletch]

Any workaround for maraschino liqueur? Hard thing to find for just 2 dashes. Will grenadine do?

[Lone_Ranger]

Any workaround for maraschino liqueur? Hard thing to find for just 2 dashes. Will grenadine do?

Maybe a splash of Maraschino cherry juice? And an extra splash of gin to make up for the lack of liqueur?

[MK]

Any workaround for maraschino liqueur? Hard thing to find for just 2 dashes. Will grenadine do?


It is plentiful compared to Creme de Violette.

[Miss Neecerie]

Wait...its the maraschino version of my White Lady!

[rumblefish]

This happens to be one of my favorite cocktails.

I said it on another thread- Get the whole kit and kaboodle here;
http://www.drinkupny.com/The_Aviation_Cocktail_p/c0014.htm

I make mine 1/4 lemon juice 1/4 maraschino 1/2 gin, and two dash Creme de Violette in each glass.

[MK]

This happens to be one of my favorite cocktails.

I said it on another thread- Get the whole kit and kaboodle here;
http://www.drinkupny.com/The_Aviation_Cocktail_p/c0014.htm

I make mine 1/4 lemon juice 1/4 maraschino 1/2 gin, and two dash Creme de Violette in each glass.

That is very convenient. I didn't know about Aviation gin....and it is made right here in Portland. I did some digging and I am pleased to read it has been well received. From Spirits Review:

Final Thoughts: A very praiseworthy attempt at creating at completely different gin. While taking a old style genever or American style base they have added a deft sense of blending,maceration and distillation to create a truly outstanding Gin.This is the gin to use to resurrect those classic pre-Prohibition American cocktail recipes such as the Alamagoozlum and a host of others, that simply cannot be done with a London Dry. Amazingly cheap compared to all its competitors and a must have for the discerning gin connoisseur.

[Mike K.]

This sounds like a really swell drink...and the perfect addition to my combined interests of flying and the golden era. Thanks!

[Miss 1929]

A good sub for creme de violette would be Parfait D'Amour, which is a bitter orange and violet flavored liqueur. I love it for its color, a true cobalt blue! But it is powerful sweet. A little goes a long ways.
Apparently the point of the creme de violette is not so much the taste as the vague moonstone color it gives the drink, so the PdA would work just swell.

[FedoraGent]

While in SF, I was one of Paddy's bartenders and he loved the Original Aviation with the Creme de Violette. He liked it so much that I am getting more Creme de Violette for his Monday night stay.

FG.

[MK]

Actually...it is all your fault we have learned about this cocktail, FG.;)

[Slim Portly]

Wait...its the maraschino version of my White Lady!
Ha! Exactly what (and who) I was was thinking of.

[Miss Neecerie]

:D

*blushes*


oh dear....famous for a drink.....

[Absinthe_1900]

Any workaround for maraschino liqueur? Hard thing to find for just 2 dashes. Will grenadine do?

Don't use maraschino cherry juice, the maraschino liqueur has a completely different flavor profile. Look online for a bottle of Luxardo Maraschino, it's not that hard to come by.

Another one to try the Creme d' Violette with:

BLUE MOON

2 ounces gin
1/2 ounce Crème de Violette
1/4 ounce fresh squeezed lemon juice, strained

Shake or stir with ice and strain into a cocktail glass;
garnish with a twist of lemon.

[Feraud]

Tuesday's NYT article on bartending philosphies mentions the Aviation.
http://www.nytimes.com/2008/12/03/dining/03bars.html?_r=1&scp=1&sq=bartending%20philosphies&st=cse

[Miss Neecerie]

Tuesday's NYT article on bartending philosphies mentions the Aviation.
http://www.nytimes.com/2008/12/03/dining/03bars.html?_r=1&scp=1&sq=bartending%20philosphies&st=cse


Can someone please send this article to the real life Obs bar tenders?

Please highlight the fresh juice part.....

Why they couldnt make my white lady....was because they do not have lemon juice....:eusa_doh:


in the words of moaning myrtle...'I was distraught'

[Feraud]

What? There were no fresh lemons available??

[Miss Neecerie]

What? There were no fresh lemons available??


Lets just say....what they gave me was not a proper white lady...I had them add lemon juice...which helped it...but i think whatever it was also had coconut and erm milk....I really have -zero- idea what it was...beyond that it did indeed have gin.


anyhow...when i tried to order another one the next day and started dictating what was in it...she stopped me and said 'oh thats why, we dont have lemon juice'

I think they are unwilling to sit there squeezing garnish lemons for juice......


It's -tragic-....


anyhow...back to this aviation thing....I might have to try it.....its intriguing...

[Mike K.]

:D
*blushes*
oh dear....famous for a drink.....
A drink...and BOILED PEANUTS!! lol

[Miss Neecerie]

A drink...and BOILED PEANUTS!! lol

*blushes again*

Fine...you would have to go and bring that up again.....


Not -my- fault that NickCharles has a hearing issue...... ;)

[FedoraGent]

However due to business I will be traveling to San Antonio and will not get the opportunity to see him off. Rather unfortunate.

FG.

[Guttersnipe]

The chain Beverages and More! (BevMo!) carries both Luxardo and Creme de Violette. I highly recommend Luxardo as staple mixer, it will not go to waste; it's a major component in tons of golden era cocktails.

My suggestion on this drink is to take it easy on the Luxardo and Violette. They are both very syrupy and potent in flavor, so use a VERY conservative 2 dashes.

Also, go easy on the simple syrup that some variations call for - 2 dashes is MORE then enough, I wouldn't go for the 1/2 teaspoon in the recipe MK found unless you want a very sweet drink.

Just my humble 2 cents as a former sauce-slinger (but, pdxvintagette says my Aviations are better then anybody else's).

[FedoraGent]

While in SF, you both need to visit the First Bishop of Booze at the Presidio Social Club in the Presidio. Ask for Tim at the bar.

FG.
Second Bishop of Booze; COS


The chain Beverages and More! (BevMo!) carries both Luxardo and Creme de Violette. I highly recommend Luxardo as staple mixer, it will not go to waste; it's a major component in tons of golden era cocktails.

My suggestion on this drink is to take it easy on the Luxardo and Violette. They are both very syrupy and potent in flavor, so use a VERY conservative 2 dashes.

Also, go easy on the simple syrup that some variations call for - 2 dashes is MORE then enough, I wouldn't go for the 1/2 teaspoon in the recipe MK found unless you want a very sweet drink.

Just my humble 2 cents as a former sauce-slinger (but, pdxvintagette says my Aviations are better then anybody else's).

[B. F. Socaspi]

As has been stated previously, definitely don't substitute maraschino cherries and expect a similar taste.

Interesting article, related very much so: http://jscms.jrn.columbia.edu/cns/2007-11-13/troiano-maraschino

[MK]

I now am the proud owner of all the ingredients for an Aviation cocktail.

The lemon juice needs to be added lightly. Creme da violette is wonderful!

[Brooksie]

I now am the proud owner of all the ingredients for an Aviation cocktail.

The lemon juice needs to be added lightly. Creme da violette is wonderful!

So ya gonna have cocktail party now and invite us Floungers? Just kidding! I tried one of the Aviation cocktails (I think I was calling it an Aviator - must have been getting it confused with a movie or some such nonsense). I enjoyed it very much and thought it was very refreshing especially after a night of non stop talking.

Brooksie

[MK]

A local mixologist and I played with the new additions to my liquid arsenal. Following the 1916 recipe makes the drink too tart. My guess is the lemon juice she uses is too potent. She added a bit of sugar syrup which balanced the taste. I don't have much experience with lemon juice. Do you guys squeeze your own (No Led Zepplin quotes please)? I feel that hers needed to be cut with water.

As I stated above, Creme da violette is wonderful liqueur. I am surprised it is so obscure. The bartender who did the experiment with me loved it and immediately ordered some for their bar.

[rumblefish]

^I usually start with squeezing half a lemon and add the same amount of maraschino. Then add the gin accordingly. And just a splash of creme de violette per glass. I'm having one tonight as a matter of fact.

My brother brings up Meyer lemons from his tree in Florida, boy that makes a hell of an aviation! One lemon offers up a lot of juice, you can make about eight aviations with just one. They're bit sweeter than the garden variety lemons too. Save some Meyers to make lemonade for the Pimm's.;)

[MK]

Good point. I forgot that not all lemons are created equal. You may have discovered the variation that is throwing the mix off.

[Brad Bowers]

Creme da violette is wonderful!

Great, another hard-to-find bottle for me to hunt down.lol

I'd like to try both an Aviation and a Blue Moon. Maybe I can find the necessary ingredients on one of my trips to Denver.

Brad

[Absinthe_1900]

Add this one to your list of ingredients:

Rouge Gorge :

8 parts Cotes du Rhone, 5 parts good quality gin - Tanqueray or Hendricks, 3 parts Crème de Mure. Mix well, and serve slightly chilled in a brandy glass.

The combination sounds strange, but the perfume of the gin combines with the violet aromas of the Rhone wine and the fruitiness of the Crème de Mure to create an absolutely bewitching - and lethal - cocktail.

[MK]

The link to Rumblefish's one-stop-shopping for the Aviation has a different recipe:

1.5 oz. House Spirits "Aviation" Gin
.5 oz. Fresh Lemon Juice
.5 oz. Rothman & Winter Creme de Violette Liqueur
1 tsp Luxardo Maraschino Liqueur

Stir with ice and strain into a cocktail glass.

I tried this tonight. Even with the higher ration of Creme de Violette, the lemon juice still makes it too tart for my palate. I added a bit more Maraschino to help balance. I am thinking of cutting the lemon juice in half of the above formula. I am wondering if the Rose's Lime juice would be a better. I am thinking...or rather writing...out loud....but I bet this would do the trick.

I am pursuing this because I think that this could be a truly excellent and different cocktail once the balance is achieved.

[MK]

Tonight's experiment was the recipe above minus the lemon juice. It was much better. Perhaps I am not a lemon juice fan because I don't know why someone would make the drink that sour....much less the Trader Vic formula that calls for more lemon juice than gin!!!

I may still try substituting the lemon juice for Rose's Lime Juice.

[PADDY]

http://i216.photobucket.com/albums/cc260/ROSSANDHARRY/LostCity.jpg

I Haven't tried this before, so if it doesn't work or if it does work and looks rather amateurish...well it's my first go, so cut me some slack schmuck, okay ;)

Right, this is HOW TO MAKE my fav COCKTAIL ...The (1916) AVIATION..!:eusa_clap As enjoyed by myself and FedoraGent.

It's a rigmaroll to get, as you have to then DOWNLOAD IT (Seel link below), but hopefully you'll enjoy it!!

http://uk.youtube.com/watch?v=ap8G-JTYDvA

[Pip]

Fantastic Paddy, I'll have to pick up a bottle of the Creme De Violette when I'm up in Edinburgh.

Looks absolutely delicious though.


Thanks! ;)

[PADDY]

Took ages to make this video, but at 12 mins long, it seems to take too long to load up [huh] shame.

[BinkieBaumont]

I so wanted to watch this but I would have had to have waited 13 hours, found this other one on utube

http://www.youtube.com/watch?v=GxSgSB9SSiY

[Absinthe_1900]

The version on You Tube doesn't have Crème de Violette in the recipe, which is essential in making a proper Aviation Cocktail.

[rumblefish]

The version on You Tube doesn't have Crème de Violette in the recipe, which is essential in making a proper Aviation Cocktail.

Yeah, and I thought it was called an Aviation because the creme de violette made the drink look the way the sky does at dusk.

[PADDY]

I'm working on compressing the file [huh] And YES...my one (from 1916 - the only GOOD thing to come out of that year of death and destruction), has the Creme de Violette. The C de V. separates the 16 from the 30, just like things separate humanity from barbarians ;)

AGREED...the C de V. makes it the special drink that it truely is :eusa_clap

[PADDY]

http://uk.youtube.com/watch?v=ap8G-JTYDvA

Fingers crossed!! [huh]

[PADDY]

How to make the perfect, classic cocktail, THE AVIATION (1916), using Creme de Violette.

ENJOY the movie...

http://uk.youtube.com/watch?v=GOtAOvY9YJw

[PADDY]

I've used the video feature on my basic digital camera and some windows editing, so it's pretty basic. Plus it's my first time to play around with the stuff, so it's going to be 'Elementary School' level..! But I 'so' wanted to share with you this amazing GOLDEN AGE drink that you could see Gatsby or Cary Grant drinking on a warm summer's evening...

I hope it encourages 'you' to have a go at trying this amazing drink...;)

[Slim Portly]

I messed around with a couple of trial versions of movie software before discovering how easy it is to just use Windows Movie Maker which came loaded on my PC. Regardless, there's usually a learning curve, and you'll improve as you go.

As to the recipe itself, I'll leave a review for someone else. I'm on the wagon.

[PADDY]

Cheers.

[PADDY]

How to make the perfect, classic cocktail, THE AVIATION (1916), using Creme de Violette. (with 2oz of Beefeater London Gin);)

I also like the play of the bitter lemon juice battling with the sweet Maraschino, and then you have the violet undertones coming through...I just LOVE this liquid poetry in motion!!

ENJOY the movie...

http://uk.youtube.com/watch?v=GOtAOvY9YJw