The Aviation is a timeless classic with an elegant, floral twist. Created by Hugo Ensslin and first published as a recipe in 1916, it’s known for its delicate balance of gin, citrus, and subtle maraschino and violet notes.
Makes: 1
INGREDIENTS
60ml gin
24ml lemon juice
15ml maraschino liqueur
8ml crème de violette
ice
maraschino cherries, to garnish
METHOD
Pour the gin, lemon juice, maraschino liqueur and crème de violette into a cocktail shaker with ice. Shake vigorously until frosty then strain into a stemmed cocktail glass with or without ice. This is not traditionally served with ice but it’s how I like it.
Garnish with a maraschino cherry threaded onto a cocktail stick.
Cook’s note: While crème de violette can be tricky to find in stores, it’s easy to source online and well worth seeking out.
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latest issue:
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.