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Aviation

Hugo Ensslin, 1916. Crème de violette gives the pale-sky color (often omitted in mid-century recipes).

ginlemonshakenibaclassic
Riff this recipeOpen in batch scaler
FINAL ABV
20.7%
DILUTION
25%
TOTAL VOL.
96.1 mL
SERVED
×1

Ingredients

×1 serving
London Dry gin
spirit
59.1 mL
Lemon juice
citrus
14.8 mL
Maraschino liqueur
sweetener
14.8 mL
Crème de violette
modifier
7.4 mL
TOTAL96.1 mL
SERVED (post-dilution)120.1 mL
RATIO BY ROLE
spirit62%
citrus15%
sweetener15%
modifier8%

How to make it

4 STEPS · ~4 MIN
  1. 01
    Combine
    2 oz gin, 0.5 oz lemon juice, 0.5 oz maraschino, 0.25 oz crème de violette in a shaker with ice.
  2. 02
    Shake
    Hard, 10–12 seconds.
  3. 03
    Strain
    Double-strain into a chilled coupe.
  4. 04
    Garnish
    Brandied cherry on a pick.

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