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Gin, maraschino, lemon, and a whisper of crème de violette: pale lavender, floral, and a fixture of the pre-Prohibition cocktail revival.
Typical way it's made: 2 oz gin, 0.5 oz lemon juice, 0.5 oz maraschino liqueur, 0.25 oz crème de violette
Hugo Ensslin, head bartender at New York's Hotel Wallick, put it in print in his 1916 Recipes for Mixed Drinks: gin, lemon, maraschino, and enough crème de violette to tint the glass the gray-blue of sky. The name did the rest; this was the decade flight stopped being a rumor.
Did you know
Harry Craddock's Savoy Cocktail Book dropped the crème de violette in 1930, and since bars followed the Savoy, generations met the Aviation colorless.
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