Comments on: Recipe Comparison – The Aviation Cocktail

By: Auzzie

Auzzie — Mon, 23 Nov 2009 08:19:21 +0000

hey, the aviation, amazing!! definately for the refined palate. just a heads up sort of thing, recipe down under in most descerning cocktail bars is and ill do this is (mls)
45 plymouth
15 maraschino
30 lemon
Most bars leave out the cremde de violette even if they stock it, the cocktail just takes on a differnt balance and to me not a better one(just my opinion though) and i have a feeling that the savoy cocktail book agreed by famously leaving it out too… ive noticed that many recipes posted have equal parts lemon to maraschino???? this is the first place ive herad that but again just seeing whats out there… happy days!

By: Benjamin

Benjamin — Thu, 29 Jan 2009 00:19:19 +0000

I’ve fallen in love with the Aviation Cocktail. Sadly, attaining the ingredients for many classic cocktails in the land of Cheese and Beer requires a trip to Sam’s in Chicago. The one thing I’ve noted in creating this cocktail is that a little Creme de Violette can go a long, long way. I believe a 1/4 TSP is serves as the proper amount in the recipes mentioned above. I’ve seen some recipes call for as much as 1 TSP which is far too much in my opinion.

The resurgence in classic cocktails in Wisconsin, and Madison in particular, has been lead in large part by a micro-distillery in Madison, WI – Death’s Door Spirits. Their gin, a pre-prohibition style gin (sweeter gin) mixes as well as any Gin I’ve tried in classic cocktails.

By: Emily

Emily — Wed, 24 Dec 2008 04:41:10 +0000

JL’s ratios are exactly how I make my Aviation. I prefer Luxardo, Plymouth Gin and Rothman and Winter Crème de Violette.

By: JL

JL — Tue, 09 Sep 2008 20:27:39 +0000

Just stumbled on this thread. A correction on the original Ensslin recipe: My book specifies 2/3 gin 1/3 lemon, which would be 1 ounce, not 1/2.

However, I think you’ve headed in the right direction. I back off the lemon slightly and up the maraschino, simply because I adore the flavor and balance it provides

I tend to use 2 oz gin, 3/4 oz lemon, 1/2 oz maraschino and 1 tsp creme violette

By: Magellan Gin and the Aviation | Two At The Most

Magellan Gin and the Aviation | Two At The Most — Sun, 07 Sep 2008 19:49:44 +0000

[...] of my favorite gin drinks. I went with Gary Regan’s Joy of Mixology recipe, as found in the Kaiser Penguin recipe comparison. It’s my favorite Aviation recipe. As I’d hoped, the blue of the iris held out in the [...]

By: The Aviation Cocktail : Drink Dogma

The Aviation Cocktail : Drink Dogma — Mon, 28 Apr 2008 11:28:57 +0000

[...] over at Kaiser Penguin did a superb job of combining several recipes from the bartending dream team. If confronted in [...]

By: Erica

Erica — Sat, 30 Jun 2007 01:08:18 +0000

I just happened to happen upon this website and read Maria’s story. I just purchased Luxardo Maraschino at Surdyk’s yesterday and I realize I have her to thank for its availability, so…thank you, Maria!

By: Johannes

Johannes — Thu, 03 Aug 2006 19:30:13 +0000

This one is not an Aviation, but also very nice and interesting:

* 4cl Gin (Tanqueray if available)
* 2cl Maraschino
* 2cl Fresh Lemon Juice
* 2cl Cream of Coconut

Shake well on ice, serve with cherry. Enjoy! :-)

By: Rick

Rick — Tue, 30 May 2006 18:08:24 +0000

After reading Paul's post on Parfait Amour and seeing this recipe, I may just have to put in a special order for a bottle of Marie Brizard's version.

By: George Sinclair

George Sinclair — Fri, 19 May 2006 08:34:43 +0000

“Recipes for Mixed Drinks”, by Hugo Ensslin (1916)

* 2 oz Gin
* 1/2 oz Fresh Lemon Juice
* 1 tsp Maraschino Liqueur
* 1 tsp Violet Liqueur (Parfait Amour)

Shake with ice.