Aviation, a Classic and Trendy Cocktail
The aviation is a drink almost lost to history. That’s how the story has been told. It’s not totally true, actually. A play on a gin sour, this drink has a few unique ingredients, which in the early part of the 20th century would have been available to the social elites of the time. Following prohibition, a key ingredient: crème de violette was no longer available in the US. The aviation was still offered on bar menus, but without that one ingredient.
Around the late 20th and early 21st century, an old cocktail recipe book revealed the original recipe for the aviation, with the
inclusion of crème de violette. The timing of this coincided with the resurgence of the craft cocktail scene and the focus on mixology. The demand for crème de violette became great enough that it once again started to be imported from Europe. Bartenders began adding this ‘lost’ cocktail to their repertoire, and a modern-day legend was born.
The flavor profile of the aviation is unique. With both a cherry liqueur and crème de violette, it’s hard to compare it to another similar cocktail. In my research and testing, I found that many recipes really didn’t embrace these unique components. In fact, some recipes treated crème de violette like a bitters, allowing for just a few dashes. I disagree with this approach. I want to embrace the uniqueness of these flavors and let them star in the cocktail.
I have a theory, which is based on anecdotes and absolutely no scientific research. That theory being: some people may taste crème de violette the same way some taste cilantro. The way humans experience cilantro depends on some genetic markers (this part is scientific). Certain markers indicate the person will experience cilantro as a ‘soapy’ flavor, while others, experience cilantro as this bright pleasant flavor. Several recipes I read cautioned against adding too much crème de violette or risk a ‘soapy’ flavor. These were the same recipes that seemed obligated to keep the ingredient but tried to bury it and limit it as much as possible. I can tell you that to my taste buds there is nothing soapy about this ingredient. As the name implies, it has a floral, sweet quality. Not to mention, the color of this ingredient is absolutely fabulous. When you add this to your cocktail you get a stunning looking drink.
I did a fair amount of research on this drink. I tested many recipes. Because I kept landing on a less mainstream version, I kept testing and researching. Finally, I just accepted that I think I stumbled upon the best combo of these ingredients, 
which is definitely not typical. It is delicious and unlike any other cocktail in my playbook. The classic preparation is to use a cocktail shaker and serve this up in a cocktail glass. I also serve this over the rocks adding a few ounces of soda water, transforming it into a long drink. That is my favorite preparation.
Because you are using two liqueurs and lemon juice, I find the sweetness perfect without adding any simple syrup. Every recipe that I researched included simple syrup. I disliked this addition and suggest you omit and add it only after you’ve determined the extra sweetness is to your liking.
Making the aviation at home takes some commitment. You need to buy crème de violette, which most home bartenders don’t typically keep. It is a stunning looking drink, perfect if you are looking to impress guests, and certainly memorable. I like to transform it into a long drink if I’m looking for a uniquely refreshing drink. Cheers!
