The Aviation

About The Aviation

This blast from the past hails from the Hotel Wallick in New York City. The following recipe is NOT the original recipe; it is the accepted IBA Classic recipe as recorded in the 1930 Savoy Cocktail Book. The original recipe calls for Crème de Violette, however the ingredient is often overlooked or skipped entirely as it is not usually stocked.



  • 1.5 oz. Gin

  • .5 oz. Lemon Juice

  • .5 oz. Maraschino Liqueur

  • Maraschino Cherry for Garnish

Cocktail Profile

  • Rating:       3.5 Stars

  • Served:      Neat

  • Strength:   Strong

  • Difficulty:  Medium

  • Flavor:       Spirit


Add all ingredients to an ice filled cocktail shaker and shake until well chilled. Strain into cocktail glass and garnish with cherry.