United States (early 1900s, pre-Prohibition) · American
Aviation (Gin, Maraschino & Crème de Violette)
A pre-Prohibition beauty — gin, maraschino liqueur, crème de violette and fresh lemon, shaken into a pale sky-blue drink that's floral, tart and elegant. The ratio and the violette balance.
Published June 26, 2026
Cultural context
A 1916 creation from bartender Hugo Ensslin, the Aviation is named for the dawn of flight and tinted a pale sky-blue by crème de violette. The violette vanished from the U.S. market for decades, so mid-century recipes dropped it — its return revived the drink's signature colour and floral lift.
The Aviation is one of the prettiest drinks in the canon — gin, maraschino, crème de violette and fresh lemon, shaken into a pale sky-blue sour. Floral, tart and elegant, it’s a pre-Prohibition classic that almost disappeared.
Balance the two liqueurs
Both maraschino and crème de violette are potent and opinionated. Maraschino is funky and cherry-pit bitter; violette is floral and easy to push into soapiness. Measure both carefully and let gin and lemon hold the centre.
The colour comes from violette
That signature sky-blue tint is the crème de violette — which is exactly why the drink faded when the liqueur left the U.S. market for decades. Its return is what brought the real Aviation back.
Shake and serve up
A hard shake, a double-strain into a chilled coupe, a single brandied cherry. For the version without violette, make the drier “Aviation No. 1.” For more gin elegance, see the Dry Martini. More in the Drinks guide.
Ingredients
- 50 ml (1.75 oz) gin London dry gives the cleanest backbone for the floral and cherry liqueurs to sit on.
- 15 ml (0.5 oz) maraschino liqueur (Luxardo) A funky, cherry-pit liqueur — potent, so measure carefully or it takes over.
- 10 ml (0.33 oz) crème de violette The signature floral note and the sky-blue colour. Easy to overdo — keep it to a small pour.
- 20 ml (0.66 oz) fresh lemon juice
- brandied cherry, to garnish
- ice
Method
Tap a step’s number to check it off as you go.
-
Add the gin, maraschino, crème de violette and fresh lemon juice to a shaker filled with ice.
Why: All four go in together; the lemon brightens the rich liqueurs and the shake will chill and aerate the lot.
-
Shake hard for 10–12 seconds until the shaker frosts.
Why: A hard shake chills, dilutes and lightly aerates the drink into a silky, pale-blue sour.
-
Double-strain into a chilled coupe and garnish with a brandied cherry.
Why: Double-straining removes ice shards for a clean drink; the cherry nods to the maraschino inside.
A quick, anonymous tap — no review needed.
Variations
- Aviation No. 1 (no violette)
Leave out the crème de violette for the mid-century version — clear, drier, all gin-maraschino-lemon.
- Blue Moon
Drop the maraschino and use only crème de violette with gin and lemon for a softer, purely floral drink.
- More violette
Bump the crème de violette slightly for a deeper purple colour and bolder floral aroma — but go gently.
Serving & Storage
Serve straight up in a chilled coupe. Floral and tart — a lovely, slightly showy aperitif.
Pairs with: Goat cheese crostini, Smoked trout, Spring salads, Lemon tart.
Storage: Make to order. The liqueurs keep indefinitely; squeeze lemon fresh each time.
Nutrition
Per serving (1 cocktail (~90 ml))
- Calories
- 190
- Protein
- 0 g
- Carbs
- 10 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 8 g
- Sodium
- 0 mg
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
What does crème de violette do?
It supplies the Aviation's signature pale sky-blue colour and a delicate floral, parma-violet aroma. It's potent and can turn soapy if overpoured, so keep it to a small measure.
Can I make it without crème de violette?
Yes — that's the 'Aviation No. 1,' the version that survived decades when violette was unavailable in the U.S. It's clear and drier, but loses the colour and floral character that define the drink today.
Why is maraschino so dominant?
Maraschino liqueur is intense and a little funky, so a small overpour will bully the other ingredients. Measure it precisely and let the lemon and gin keep it in check.
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