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 substituted for Crème de Cassis.
Ingredients:
2 oz gin
1/2 oz maraschino liqueur
1/4 oz crème de violette
3/4 oz fresh lemon juice
Maraschino cherry (for garnish)
Ice
Cocktail Profile
Rating: 3.5 Stars
Served: Neat
Strength: Strong
Difficulty: Medium
Flavor: Spirit
Method:
Add all ingredients to an ice filled cocktail shaker and shake until well chilled. Strain into cocktail glass and garnish with cherry.
