This classic pre-Prohibition cocktail is especially good-looking in spring.
Am I the only one whose mind wanders over to classic cocktails while returning children’s library books? Let me explain. There is a generous patch of wild violets that pops up in front of our teeny, Northern Michigan library each spring. Every time I make a run to the book-return chute during the month of May, those tiny purple flowers hugging the southern bank of the still-chilly Leland River make me think of a pre-Prohibition cocktail called an Aviation. The recipe, which was first published in 1916, includes a curious combination of gin, freshly squeezed lemon juice, maraschino liqueur and crème de violette—an Austrian liqueur made from alpine violets.
When made properly, the drink is only faintly purple, closer to an opaque white. While it can be tempting to make it more colorful by increasing the amount of crème de violette, doing so makes the balance too floral—and no one wants to be drinking Grandma’s Crabtree & Evelyn collection. Instead, I wait all year long and save this sultry classic for May, when I can amp up the color by garnishing it with a few of spring’s first flowers.
For my take on an Aviation, I skip the traditional cocktail cherry and instead reach into my freshly planted porch pots or wander out to the garden box that is dedicated to perennials and grab a few violets, violas or pansies, floating a few of each on the top of my coupe. I have yet to harvest the patch of wild violets in front of the library, but you do you—wild violets are also edible. Drinkable, in fact. Maybe just ask your librarian if they need a cocktail, too?
The Aviation Cocktail
Serves 1
- 2 ounces gin
- 3⁄4 ounces freshly squeezed lemon juice
- 1⁄2 ounce maraschino liqueur
- Scant 1⁄2 ounce crème de violette
- Edible wild violets, violas or pansies for garnish
Place ice cubes in a coupe glass to chill it. Place additional ice cubes into a cocktail shaker and add gin, lemon juice, maraschino liqueur and crème de violette. Shake until the ingredients are cold. Discard the ice from the coupe and strain the ingredients as you pour them into the glass. Garnish with a wild violet, viola or pansy and serve.
This article first appeared in Traverse Northern Michigan. Find this story and more when you explore our magazine library. Want Traverse delivered to your door or inbox monthly? View our print subscription and digital subscription options.
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