Aviation

By • February 27, 2014 7 Comments

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Author Notes: The ratios in this cocktail are a little different than what you’re probably used to. Different recipes for this cocktail have so many varying amounts of maraschino and violette that depending on where you order the drink you may not even recognize it. We go the egalitarian route here and just take the basic recipe for a sour and replace the sugar with equal parts maraschino and violette. This requires you to fill a 3/4 ounce jigger halfway with maraschino then top it up with violette. To feel comfortable doing this, it’s a good idea for you to measure out half an ounce then pour it into a 1 ounce jigger, it probably looks different than you expected it to. Once you’re comfortable with how a jigger looks half full you’ll be able to eyeball it on the 3/4 ounce jigger.Erik Lombardo

Serves 1

  • 2 ounces gin
  • 3/4 ounce lemon juice
  • 3/8 ounce maraschino
  • 3/8 ounce crème de violette
  1. Shake all ingredients with plenty of ice and strain into a chilled cocktail glass. Garnish with maraschino cherry, and if desired, twist and discard a lemon peel to accentuate the citrus.

More Great Recipes: Boozy Drinks

Topics: Cocktails

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Comments (7) Questions (0)

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3 months ago Sharon

The proportions are off in this recipe. Also, I agree with T. Nilsson that if your drink comes out the color purple of the photo it will NOT be drinkable. This is a tricky drink and balance is everything. Still, even when made properly, the IDEA of it is a lot better than its actual taste. BTW, I have successfully substituted violet syrup, by Monin, for the créme de violette with no discernible difference whatsoever. In the end, I've dropped the distracting maraschino, upped the violet and lemon juice slightly, shake it with ice, then pour myself a very lovely violet martini.

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3 months ago Kort Kramer

Thanks - I'm going to have to try this one out. It would look pretty neat served next to a "Romulan Ale".

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over 1 year ago Torgny Nilsson

Great cocktail, but the proportions are way off and the color is wrong. Crème de violette is potent stuff and should be used sparingly. The cocktail should contain 2 oz gin, ½ oz fresh lemon juice, ½ oz maraschino liqueur (Luxardo brand is best), and no more than ? - ¼ oz crème de violette, making the drink only very slightly blue. If you use enough crème de violette to make the drink dark purple, it will taste more like perfume or soap than a cocktail. And garnish the cocktail with a real Luxardo maraschino cherry, or a high-quality brandied cherry, not one of the nasty bright red chemical ones usually sold as "maraschino cherries."

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over 1 year ago Nancy

I've never heard of creme de violette. But I have a sister-in-law that is CRAZY about purple, so I can't wait to try this! Thank you! Also, this may be a dumb questions, but by maraschino, do you mean the juice from the jar of cherries? Thanks, Erik.

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over 1 year ago Erik Lombardo

Not at all a stupid question! When I say Maraschino I mean maraschino liqueur, the most famous and readily available is Luxardo Maraschino. It's delicious and well worth having in your liquor cabinet, so many wonderful cocktails use it!

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over 1 year ago Jacob K Thomas

Looks awesome, are there any good subsitutes for the creme de violette?

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over 1 year ago Erik Lombardo

Unfortunately no, it's essential for this cocktail!