Lavender aviation

The Lavender Aviation: A Floral Twist on a Classic 1910s Cocktail

The original Aviation cocktail was created in the early 1900s by Hugo Ensslin, head bartender at the Hotel Wallick in New York, and first appeared in print in his 1916 book "Recipes for Mixed Drinks." The drink combined gin, lemon juice, maraschino liqueur, and crème de violette, creating a pale sky-blue color that inspired its aviation-themed name.

The Lavender Aviation is a contemporary adaptation that adds lavender syrup to the classic formula. This variation emerged during the craft cocktail renaissance of the 2000s and 2010s when bartenders began experimenting with floral and botanical ingredients. The lavender enhances the drink's already floral character from the crème de violette while adding an herbal complexity.

The lavender works because it complements rather than overpowers the other ingredients. The crème de violette provides the signature purple hue and violet flavor, while the maraschino liqueur adds subtle cherry notes. The lemon juice provides necessary tartness to balance the floral sweetness, and the gin ties everything together with its botanical profile.

The cherry garnish is both visual and functional, nodding to the maraschino liqueur in the drink while adding a pop of color against the pale lavender liquid.

RECIPE:

2 oz gin

¾ oz fresh lemon juice

½ oz lavender syrup

¼ oz maraschino liqueur

¼ oz crème de violette

Brandied cherry for garnish

Method:

1. Add gin, lemon juice, lavender syrup, maraschino liqueur, and crème de violette to shaker with ice

2. Shake well until chilled

3. Strain into chilled coupe glass

4. Garnish with brandied cherry