1. Add gin, maraschino liqueur, crème de violette, and lemon juice to a cocktail shaker with ice.

2. Shake vigorously for 15 seconds until chilled.

3. Double strain into a chilled coupe glass.

4. Garnish with a brandied cherry or a simple lemon twist.

• Goat cheese crostini with honey or lavender

• Lemon tart or blueberry macarons

• Grilled chicken with herbed vinaigrette

• Smoked trout or light pâté

• Elderflower sorbet or panna cotta

The floral and tart profile of the Aviation makes it ideal with light, fragrant, or citrus-forward dishes.

• Crème de violette gives the drink its signature lavender hue and light floral note — just a little goes a long way.

• Maraschino liqueur adds dryness and subtle nuttiness; it's essential.

• You can omit the crème de violette if you prefer a more tart and classic take (as originally served in some 1910s versions).

• Always use fresh lemon juice to keep the cocktail bright and clean.

• A chilled glass elevates the drink's crisp character.

The Aviation was first published in Hugo Ensslin’s 1916 bartending manual at New York’s Hotel Wallick. It fell out of popularity when crème de violette became scarce for decades — leading to many modern drinkers never seeing its signature sky-blue tint. But with the liqueur’s revival, this floral beauty has taken off again.