Aviation: Drink of the Week
The Other Drink That Gives You Wings
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A little history with your buzz...
A well-named drink is nearly (and we stress nearly) as important as a well-mixed drink. The Aviation, lovely to say and to imbibe, is both. This sleek gin cocktail, balanced with maraschino liqueur and fresh lemon juice, has been helping grounded bar patrons achieve liftoff for nearly a century. Supposedly, the original recipe called for Crème de Violette as well, which gave the liquid a sky-blue color. But our boy Harry Craddock omitted that ingredient in his 1930 Savoy Cocktail Book, when Crème de Violette products like Crème Yvette had fallen out of favor. And his is the version that stuck. Luckily for us, Crème Yvette has was re-released a couple years ago, after something like 60 years in spirits purgatory, so you can try it both ways and decide for yourself how you like to fly.Hair-on-your-chest-factor: 75/100
The Aviation is sort of like the martini’s flashy younger brother: He’s traded in a bit of strength for a bit of style. Shed the classic accessory (vermouth) for more daring attire (lemon juice and maraschino). We think of it as an early evening drink -- a fine aperitif cocktail -- best enjoyed before twilight, before ties and collars are loosened and before the more serious business of martinis and late-night single malts begins. You know, when you can still pronounce the word “aviation.” And when you could, if needed, pilot your buddy’s Cesna to Vegas.Ingredients:
2 ounces of Junipero Gin (or dry gin of your choice)
¾ ounce of fresh lemon juice
¼ ounce of Luxardo Maraschino Liqueur
Method:
Pour all ingredients into a mixing glass. Fill with ice. Shake and strain into a chilled cocktail glass. (Note: Many aviation recipes call for a maraschino cherry garnish. We would rather put formaldehyde in ours, but to each his own.)
Sweeter variation: Subtract ¼ ounce of lemon juice, and add ½ ounce of Crème Yvette violet liqueur.
