A 20th century drinks innovation the Aviation was introduced in Hugo Ensslin’s self-published 1916 book, Recipes for Mixed Drinks and whose artistic flair and added crème de violette along side gin, lemon juice and Maraschino cherry liqueur to give its distinctive purple flourish.
3 1/2 oz of gin
1 3/4 oz of lemon juice
1 3/4 maraschino liqueur
3/4 oz of crème de violette
Use blueberries and lemon zest to garnish
Combine the gin, lemon juice, maraschino liqueur and crème de violette into a cocktail shaker with ice and shake well. Add a dash of chilled water to dilute. Strain into four chilled cocktail glasses and garnish with blueberries and lemon zest.