Comments on: The Aviation Cocktail

By: Boss Lady

Boss Lady — Sat, 24 Jul 2010 21:49:11 +0000

I have a bottle of creme de violette at my restaurant bar. I picked it up, along with Luxardo marachino liquor at Park Avenue Liquors online. If you live in NY they will ship to you. Creme de yvette, a recently revived liquor that is the quintessential creme de violette I think is harder to find. If your lucky enough to get some, try making a Blue Moon.

2 jiggers Bombay Sapphire (or your favorite gin)
1/2 jigger creme de violette
half of a juiced lemon

shake with ice, strain into a martini glass, and float a lemon wheel on top.

By: Benjamin

Benjamin — Thu, 29 Jan 2009 00:29:04 +0000

I’ve fallen in love with the Aviation Cocktail. Sadly, attaining the ingredients for many classic cocktails in the land of Cheese and Beer requires a trip to Sam’s in Chicago. The one thing I’ve noted in creating this cocktail is that a little Creme de Violette can go a long, long way. I believe the first recipe mentioned has an excellent ratio. Others have suggested as much as one Tsp which is too much in my opinion. All I know is that an Aviation sans Creme de Violette is a shame…

The resurgence in classic cocktails in Wisconsin, and Madison in particular, has been lead in large part by a micro-distillery in Madison, WI – Death’s Door Spirits. Their gin, a pre-prohibition style gin (sweeter gin) mixes as well as any Gin I’ve tried in classic cocktails. I certainly check them out if you get a chance!

By: Cocktail Hacker » Blog Archive » The Aviation - Minus the Violette

Cocktail Hacker » Blog Archive » The Aviation - Minus the Violette — Sun, 25 Jan 2009 04:21:29 +0000

[...] Next I decided to try a recipe posted by Dan in the comments on my initial Aviation post. [...]

By: Cóctel Aviation « Mixología

Cóctel Aviation « Mixología — Thu, 22 Jan 2009 13:49:07 +0000

[...] gustaría hablar hoy de otro clásico, el Aviation, me ha gustado mucho el post que ha realizado un compañero bloggero, cocktail hacker, en el que nos cuenta la historia de esta [...]

By: Reese

Reese — Tue, 20 Jan 2009 14:29:16 +0000

Dan -> Thanks for the recipe. I’ll be sure to give that one a try. As for Maraschino, I have a bottle of Luxardo, so I’ll be using that for my sampling this week.

EAS -> Thanks for the tips on where to get Creme de Violette. I checked the four largest liquor stores in my area yesterday and came up empty.

By: eas

eas — Tue, 20 Jan 2009 05:02:10 +0000

You’ll find the Creme de Violette in many states, but not everywhere. Best bet is to order online, go to crushwineco.com, or drinkupny.com, or astorwines.com. I subscribe to wine-searcher.com and it really helps me find the goods I need for my cocktail bar at home.

By: Dan

Dan — Tue, 20 Jan 2009 02:40:11 +0000

This is absolutely one of my favorite cocktails and I’m glad you’ve given it it’s own article!

One thing you’ll notice is that there are huge differences between different brands of maraschino liqueur. I prefer Luxardo to the rest, but Maraska is good, too. I’d say away from the Stock maraschino, it’s fairly dull and a little too sweet.

Here’s how I make mine.

2oz gin
1oz lemon juice
.5oz maraschino liqueur
tiny dash o’ simple syrup

Creme de Voilette is nearly impossible to find ><

By: uberbeasley

uberbeasley — Mon, 19 Jan 2009 16:47:44 +0000

Although it does use Maraschino liqueur – not exactly something I pick up at the local booze-emporium.

This is a cocktail that is quite interesting – and I’m very glad you have looked into it.

Personally, the version using the maraschino produces and effect almost identical to eating a cherry (or red flavor) pixie stick. Down to the slight metallic tang. But – and I cannot stress this enough – it is VERY sensitive to the ratios. A bit too much maraschino … wow. What a vile concoction.

I await your analysis of the version using violets. This is new to me – and I’m quite intrigued.

Cheers Gents!
Matt