The Aviation Cocktail

Created by the head bartender at the Hotel Wallick, by head bartender Hugo Ensslin in New York reportedly in 1911. The cocktail was was first published in 1916, in Ensslin's book "Recipe for Mixed Drinks"

At the time the recipe went 1 and a 1/2 oz. El Bart gin, 3/4 oz. lemon juice, 2 dashes maraschino liquor and 2 dashes creme de violette. Although we take it for granted now creme de violette was not such an easy thing to come by in 1916.

"I only drink before and after dinner"

The drink really gained notoriety after being used in Harry Craddock's legendary book "Savoy Cocktail Club" published in 1930. The recipe had changed though. Creme de violette was omitted and the proportions changed slightly to simply 2 thirds gin, 1 third lemon juice and to two dashes on maraschino. This is the recipe that remains to this day, although due to our palettes a dash of sugar is often added to ease the sour and tart flavour the cocktail is so well known for.

The drink has never been held in high fashionable as teem, this is largely blamed on the loss of creme de violette which meant the cocktail became a very acquired taste. it was only in 2007 creme de violette resurfaced in the US after it was lost completely during the 1960's.

Though the cocktails history isn't mired in confusion like so many, it has raised a heated debate about original vs popular recipes. In this case it simply boils down to whether creme de violette should be included or not. Although the violette does add an interesting colour and depth to the drink, we are now blessed with so many different varieties of gin that the drink can have as many subtleties and taste desirable without it, if you so choose.