Classic Cocktails: the Aviation

aviation cocktails of all colors

From left: Kitchen Riffs, PopSugar, iFanboy, Hungry AgainLiquor.com, Food52

Let’s talk about Aviations. Ever had one? The first time I came across the classic drink was at a work happy hour. My cocktail-loving friend ordered one, and it was beautiful—a pale sky blue so light it looked almost white. The second one? Not so much. It was a violet that bordered on radioactive. At the time, I was amazed that the two cocktails could go by the same name, let alone taste remotely alike.

Crème de Violette is the ingredient that gives the the cocktail its blueish-purple hue, but it turns out that the liqueur isn’t necessarily required to make an Aviation. In fact, Harry Craddock omitted it when he published a version of the Aviation in the now-famous Savoy Cocktail Book (1930). Leave it out if you like, but I like my Aviations a little floral. And purply.

If you order an the drink out at a cocktail bar, there’s no telling whether it’ll be ghost white or Barney purple (hence the wide spectrum of hues above), unless you know the proportions that your bartender is using. After making a few of my own Aviations, it became clear that a little bit of Crème de Violette goes a long way. Sure, the sweet floral liqueur has a prominent flavor, but it’s the super saturated color that can turn a drink from pale blue to dark violet with just an extra eighth of an ounce.

aviation cocktail recipe with luxardo, gin, and creme de violette

I finally settled on a recipe I like, thanks in part to this video found on Gothamist, which instructs you to “wash the glass” with a dash of violet liqueur. That’s in contrast to most recipes, which call for all of the components to be shaken together.

Creme de violette aviation cocktail recipe
Crème de Violette before the other components are added
The building instructions from the Gothamist video and a slightly adapted version of the recipe from Aviation American Gin make for, in my opinion, a pretty tasty version of the Aviation. (Plus, it doesn’t look nuclear.)

Aviation

Adapted from Aviation American Gin

  • 1 teaspoon Crème de Violette
  • 1.5 oz. dry gin
  • 3/4 oz. fresh-squeezed lemon juice
  • 1/2 oz. maraschino liqueur

Add the Crème de Violette and swirl to coat the glass. In an ice-filled shaker, add the gin, lemon juice, and maraschino liqueur. Shake until chilled, and pour the contents into the glass. Garnish with a maraschino cherry or a lemon twist, whichever you prefer. I omitted the simple syrup that the original recipe calls for—the Luxardo maraschino is plenty sweet.

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Cheers, and good luck! Because if you end up making this cocktail, it’s probably all you will crave for the next several months.

 

Ruby Red Grapefruit Beergarita

grapefruit beergarita recipe

 Vacation brain.

Heard of it? I feel like I’ve been suffering from some serious vacation brain ever since I came back from a glorious week of relaxation in Florida, followed by a fantastical three-day Beyoncé-themed bachelorette party in Nashvegas.

Needless to say, it’s been a little painful getting into the swing of my everyday office life. To ease the burden of entering back into normalcy, I’ve been making what I like to call Summer Break Cocktails. My current obsession: the beergarita.

grapefruit beergarita recipe with Corona

If you like a super-sweet frozen margarita/beergarita, then by all means pick up one of those delicious concentrate cans that you pop into the blender—that’s all I was drinking on vacation. This particular beergarita is a less sweet, on-the-rocks version, which I think makes for a more refreshing summertime drink.

grapefruit and lime beergarita recipe

 

Grapefruit Beergarita

Makes two servings

  • Juice from one large ruby red grapefruit
  • Juice from one lime
  • 4 oz. blanco tequila
  • 1 oz. orange liqueur (I used Cointreau)
  • 12 oz. bottle of Corona (or similar)
  • 1–2 tablespoons of sugar (to taste)
  • Optional: kosher salt and chopped rosemary for the rim

If you like a salted rim, combine chopped rosemary and kosher salt on a plate.

rosemary salt rim beergarita recipe

Moisten the rim of a mason jar with a lime, dip in the salt mixture, and set aside to dry. Combine the grapefruit juice (I kept the pulp) and lime juice, and stir in the sugar until it’s dissolved. In a cocktail shaker filled with a handful of small ice cubes, combine the juice mixture, tequila, and Cointreau, and shake until chilled. Pour the contents (including the ice) into the mason jar, and top off with cold beer.

grapefruit beergarita recipe

Side note: these pics were taken on an enormous floral Pendelton beach towel—an Easter gift from my mom that I’m a littttle too excited about Anywho, you could always omit the beer and serve this in a martini or margarita glass.

grapefruit margarita recipe

Enjoy! What’s your favorite beer cocktail?