A 20th-century drinks innovation Aviation was introduced in Hugo Ensslin’s self-published 1916 book, Recipes for Mixed Drinks and whose artistic flair added crème de violette alongside 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.