Hugo Ensslin’s “Aviation”

Today in #CocktailCulture I introduce you the “Aviation”, created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin’s 1916 Recipes for Mixed Drinks. Ensslin’s recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liqueur which gives the cocktail a pale purple color. Omitting the cherry liquor changes the drink into a blue moon which is a grey color.
Harry Craddock’s influential Savoy Cockatil Book (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock’s lead, leaving out the difficult-to-find violet liqueur.
Creme Yvette, a violet liqueur made with additional spices, can be substituted in versions that call for crème de violette.
Created before Prohibition, this staple was lost to the United States after the Noble Experiment. Luckily, the return of lots of classic liqueurs and quality spirits put this cocktail back on the market.

Made by @kingbudah
At @lurefishbar
In a cocktail shaker pour all the ingredients , shake and double strain into a chilled cocktail glass.
2oz Gin
1 bar spoon Créeme de Violet
1/2 oz Lemon
1/2oz Maraschino Liqueur
Garnish with a Lemon twist.