The Aviation: A Complete History & Classic Recipe

Cool, floral, and tinged with the faintest hue of sky blue, the Aviation is one of the most elegant and elusive classics in the cocktail canon. It’s a drink that feels both nostalgic and ethereal — a gin sour lifted into the clouds by violet liqueur.

At its best, the Aviation is light, crisp, and aromatic — a perfect harmony of gin, lemon, and crème de violette. At its worst, it’s misunderstood, stripped of its floral soul, and left grounded. But in the hands of a careful bartender, it’s pure poetry in a coupe: the taste of spring sky and silver wings.

I. Origins

The Aviation first appeared in Hugo R. Ensslin’s 1916 Recipes for Mixed Drinks, published in New York just before Prohibition. Ensslin, head bartender at the Hotel Wallick, was among the last great pre-Prohibition mixologists — meticulous, continental, and deeply influenced by European liqueurs.

His recipe called for gin, lemon juice, maraschino liqueur, and a then-exotic ingredient: crème de violette, a French liqueur flavored with violet petals. The result was a delicate pale blue cocktail that shimmered like twilight — hence the name Aviation, in homage to the thrilling new age of flight.

When the skies opened and humans first took to the air, the world was intoxicated by the idea of flight. The Aviation captured that sense of possibility — light, floral, and just a little daring.

II. Historical Evolution

Prohibition and Loss

When Prohibition hit in 1920, crème de violette vanished from American shelves, and many bartenders omitted it from the recipe altogether. The Aviation survived in a simplified form — gin, lemon, and maraschino — losing its color but retaining its tart, elegant profile.

Postwar Mutations

In 1930, Harry Craddock’s Savoy Cocktail Book reprinted the recipe without crème de violette, codifying the paler, more austere version for decades to come. For most of the 20th century, the Aviation was a curiosity — technically classic, but missing its wings.

Modern Resurrection

In the early 2000s, artisanal distillers like Rothman & Winter revived crème de violette, and bartenders began restoring the original four-ingredient Aviation. Suddenly, its lavender-blue glow returned to menus — not as a gimmick, but as a rediscovered work of art.

Today, the Aviation stands as a symbol of the craft revival’s respect for lost elegance.

III. Ingredients & Technique

The Aviation’s magic lies in its balance of tart and floral, with maraschino providing sweetness and depth, and violette giving fragrance and color.

Core Components

• Gin: London Dry or floral gin (like Aviation or Hendrick’s) for structure and lift.

• Lemon Juice: Freshly squeezed, never bottled.

• Maraschino Liqueur: Cherry pit liqueur from Luxardo; adds nuttiness and complexity.

• Crème de Violette: The floral essence that defines the drink’s color and aroma.

The Classic Ratio

• 2 oz (60 ml) gin

• 0.5 oz (15 ml) maraschino liqueur

• 0.25 oz (7 ml) crème de violette

• 0.75 oz (22 ml) fresh lemon juice

This balance keeps the violette subtle — a whisper, not a perfume.

IV. Cultural Significance

The Aviation is the cocktail equivalent of Art Deco — elegant, streamlined, and obsessed with modernity and motion. It belongs to an age when bartenders were technicians and dreamers, capturing the spirit of invention in liquid form.

It also represents the return of nuance in modern mixology. For decades, crème de violette was dismissed as fussy or floral. Its revival reminded bartenders that restraint — not removal — creates balance.

Culturally, the Aviation is a bridge between eras: pre-Prohibition glamour reborn in the age of craft. It’s a drink that feels timeless, precisely because it captures a moment when the future itself seemed to sparkle.

V. How to Make the Classic Version Today

Recipe — The Classic Aviation

Ingredients

• 2 oz (60 ml) gin

• 0.75 oz (22 ml) fresh lemon juice

• 0.5 oz (15 ml) maraschino liqueur

• 0.25 oz (7 ml) crème de violette

Method

1. Add all ingredients to a shaker with ice.

2. Shake briskly until well chilled (about 10 seconds).

3. Double strain into a chilled coupe glass.

4. Garnish with a maraschino cherry or a lemon twist.

Specs

• Glass: Coupe or Nick & Nora

• Ice: Shaken, served up

• Garnish: Cherry or lemon peel

• Style: Floral gin sour

Technique Notes

• Too much violette can overwhelm — measure carefully.

• Use clear ice to preserve its pale, sky-like hue.

• Some bartenders omit violette for a crisper version; both are historically accurate.

Variations & Lineage

• Blue Moon: Omit maraschino, double the violette for deeper floral tones.

• Moonlight Cocktail: Add Cointreau for a brighter citrus lift.

• Violet Femme: Add sparkling wine to turn it into a spritz variation.

• Gin Blossom: Substitute St-Germain for violette to modernize the flavor.

Service & Pairing Tip

• Perfect as an aperitif or pre-dinner cocktail.

• Pairs beautifully with light seafood, goat cheese, or lavender desserts.

VI. Modern Variations & Legacy

The Aviation has become an icon of the cocktail renaissance — a once-forgotten gem resurrected by research, craft, and curiosity.

Today, it’s celebrated not just for its taste but for its visual identity — a drink that demonstrates how artistry and chemistry intertwine. The lavender hue, once a rarity, now signals sophistication and restraint.

It has also sparked debate: purists argue over whether to include crème de violette, while others see its omission as an evolution. But that tension — between innovation and authenticity — is exactly what makes the Aviation timeless.

To drink one is to taste history reborn — light, floral, and forever on the ascent.