Gin · Shake · Coupe · 5 min
Aviation
Crème de violette is in the 1916 original and gives the drink its sky-blue colour.
What's in it
- 60ml (2 oz) Gin
- 15ml (½ oz) Maraschino liqueur
- 20ml (⅔ oz) Lemon juice
- 5ml (1 tsp) Crème de violetteor leave it out: that's the 1930 Savoy version, pale rather than sky-blue
How to make it
- Chill a coupe.
- Shake the gin, maraschino, lemon juice and crème de violette with ice until the tin frosts.
- Double strain into the chilled coupe.
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