Cocktails by Consensus: The Aviation

Oh Gosh!NY TimesGary Regan'sSavoy Stomp
Gin2 shots2 oz. 2 oz.1.5 oz.
Lemon Juice1/2 shot1/2 oz.1/2 oz.3/4 oz.
Maraschino1/3 shot2 teaspoons (preferably Luxardo)1/2 oz1/2 teaspoon
Creme De Violette1/6 shot1/4 oz1/2 teaspoon
Simple Syrup1/2 teaspoon (rich simple syrup)
Other InstructionsShake well with ice and fine strain in to a cocktail glass. Garnish with a Maraschino cherry.Combine the first three ingredients in a cocktail shaker filled with ice. Shake to chill well, then strain into a cocktail glass. Drizzle the Crème de Violette into the glass and garnish with a lemon twist.Lemon TwistShake well and strain into cocktail glass. (Garnish with cherry.)

The first thing to address when discussing the Aviation is Creme de Violette’s absence from the market. This led to the creation of an Aviation variation that lacked the floral notes and balance that the Violet brings to the cocktail. Gary Regan’s variation is an admirable try, but it doesn’t come close to the cocktail as originally envisioned.

Tasting Notes: Regan’s variation is rather strong. The lemon is a bit overpowering, and its a difficult to balance cocktail. The Maraschino adds a perceived strength to the cocktail. Although a Liqueur and only 32% alcohol- it tastes stronger than its proof.

Regan's Aviation Aviation (via gourmet)











Notice the image on the left, Gary Regan’s variation does not have the distinctive Purple Hue. The image on the right, with Creme de Violette does. This is the big visual difference between the two cocktails.

One thing I noticed is that many of the variations have very little of the Maraschino and Creme. The New York Times I think gets it right in this instance. The Maraschino can do its work as a background player in this cocktail. A little more Creme De Violette makes this cocktail shine. Oh Gosh’s version I also think has merit. This is the most common recipe I’ve seen, and the small amount of Creme De Violette adds a small amount of flavor. The Savoy Stomp’s 1/2 teaspoon I think reduces the Violet to the role of Blue Curacao: novel coloring. I don’t think the Creme De Violette is only here to give the cocktail a novel color. It truly adds something.

My variation
I have a stronger take on this cocktail than on some other ones, particularly because I’ve found a lot of the recipes to be rather lacking. When made my way, i think you still get a balanced gin cocktail. But its a flavor that when savored will justify the effort gone to obtain the rather obscure and expensive ingredients.

Gin: preferably New American floral style. 2 ounces.
Lemon: Fresh squeezed only, 1/2 oz.
Maraschino: Luxardo preferred, 1/4 oz. (even up to 1/2 oz, I think its a tasty cocktail)
Creme De Violette: I like Rothman and Winter’s. 1/2 oz, no less.

Stir for a martini like drink, shake with ice for something a bit more refreshing.

Source #1: Oh Gosh!
Source #2: The New York Times Dining Section
Source #3: Gary Regan’s Aviation (via SippitySip)
Source #4:  Savoy Stomp


* I did previously cover the Aviation cocktail. See my original post on the cocktail.

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2 thoughts on “Cocktails by Consensus: The Aviation

  1. […] post now I realise I’m still completely entranced. What I am going to do is follow Aaron of The Gin is In‘s lead (I strongly suggest you check out his post if you’re starting to fall in love […]

  2. […] Back to the Cocktail: The ratios are all over in this drink. But if we were to approximate, nearly all of them are close to 4:1 for the Gin: Lemon. I think this works fairly well. I think if you go with any more lemon the drink takes on almost too much of lemony flavor. I think this is similar to the phenomenon of many traditional Aviation recipes. […]

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