Aviator Recipe
Bloody Shiraz Gin, Crème De Violette, Lemon Juice, Maraschino Liquor, Simple Syrup
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Ingredients
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Cocktail
Garnish
Method
Prepare Cocktail
Add Bloody Shiraz Gin (2 oz), Crème de Violette (1/2 oz), fresh lemon juice (3/4 oz), maraschino liqueur (1/2 oz), and simple syrup (1/4 oz) into a cocktail shaker.
Fill the shaker with ice (about 4 oz or enough to fill).
Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted. This both chills and dilutes the drink to balance the strong flavors.
Dump the ice or remove the glass from the freezer. Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any pulp.
Garnish with a Luxardo or maraschino cherry on a pick. Optionally express a lemon twist over the top (pinch the peel to release oils) and drop it into the drink or discard per preference.
Serve immediately. The Bloody Shiraz Gin gives a richer, fruit-forward backbone; the crème de violette adds floral notes and the maraschino plus simple syrup round out the sweetness while lemon juice brightens and balances the cocktail.