Since I first tried the Aviation it has rapidly become one of my favourite cocktails. I love the subtle cherry flavour the Maraschino provides, and the way the flavours balance to create such a crisp, enjoyable drink. However, I’ve always longed to make one using the original recipe, but couldn’t because I didn’t have any Crème de Violette.
Crème de Violette is a deep lavender coloured liqueur that uses Violet flowers to obtain its rather unique taste. Think Parma Violets and you are sort of on the right track. It is notoriously difficult to get hold of but thankfully my new home, London, has several great alcohol shops which stock all manner of wonderful products, including Crème de Violette.
- 2 shots gin
- ½ shot lemon juice
- ⅓ shot Maraschino
- ⅙ shot Crème de Violette
- Shake well with ice and fine strain in to a cocktail glass. Garnish with a Maraschino cherry.
The Crème de Violette adds a very subtle blue hue to the Aviation, so subtle in fact that it is difficult to see in the photo – it looks good in real life though. The taste it provides is also subtle, but definitely provides an interesting extra layer of flavour. It blends well with the Maraschino, producing a funky floral undertone to the gin base. Overall, a small but tasty improvement to an already great cocktail. I wouldn’t say Crème de Violette is essential to the Aviation, but it’s definitely a nice addition.
This drink was also a great way to try out my new home-made Maraschino cherries, which I made using the method Gabriel described recently. They are absolutely delicious, and so much better than the bright red artificial cherries you can buy in the store. I never really used to eat the cherries at the end of the drink, as they were so sickly sweet, but now I look forward to finishing the drink and getting to the cherry!
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