Aviation

This is the cocktail that got me into cocktails. I first tried it at Eastern Standard, one of my favorite cocktail bars in Boston. The gin melded perfectly with the taste of cocktail ingredients I'd never tried or heard of before. The finished product was deliciously tart and very unique. I would have made this my first post, but it contains a couple of intimidating ingredients that most people don’t have on hand: Luxardo Maraschino Liqueur and Crème de Voilette. We talked about Luxardo on Monday. Crème de Voilette, however, is a new ingredient. I haven't made it a "bottle buy" because so far this is the only recipe I know of that uses it, though I'm determined to find some others. I'd definitely try ordering an Aviation at a local bar and seeing if you like it before you splurge on this very specific ingredient. If nothing else, the bottle is adorably retro. 

And don't forget a jar of Luxardo maraschino cherries; eating the garnish when you're finished this cocktail is the only thing that will keep you from being sad that your glass is empty.

History: The Aviation was created by Hugo Ensslin, the head bartender at the Wallick Hotel in New York. The first recipe appears in his 1916 book Recipes for Mixed Drinks. It was copied by Harry Craddock into his more popular Savoy Cocktail Book. Unfortunately, Craddock forgot the Crème de Voilette, causing countless bartenders to wonder why on earth the drink was called an Aviation. Once the discrepancy was sorted out, it was clear that the drink gets its name from its sky blue color. A recent Gothamist article humorously (and correctly) referred to the Aviation as “the only blue cocktail you should ever drink.”

Aviation

1 1/2 oz. gin
3/4 oz. lemon juice
1/4 oz. maraschin liqueur
1/4 oz. Creme de Voilette*

Combine all ingredients in a shaker with ice. Shake until chilled. Pour into a martini glass or coupe. Garnish with a Luxardo maraschino cherry dropped into the bottom of the glass.

*Some may find this much Crème de Voilette a bit much. Other recipes call for merely rinsing the glass with it; try this for a more subdued flavor. I think Eastern Standard's recipe is something in between, but I like the full quarter ounce.