The sweetly floral aroma of Crème de Violette is an obvious pairing to the boreal forest notes of good gin. This cocktail is based on Hugo Ensslin's 1916 Aviation recipe, merely omitting the Maraschino. An early recipe for the drink appears in David Embury's 1948 classic, The Fine Art of Mixing Drinks.
- 2 ounces high-quality gin
- 1/2 ounces Creme de Violette
- 1/2 ounce freshly squeezed lemon juice
- Garnish: lemon twist
Fill a cocktail shaker with ice. Add gin, Creme de Violette, and lemon juice. Shake and strain into a cocktail glass.