Aviator Recipe

Prepare

If using egg white, separate one large egg and reserve about 1/2 oz (use pasteurized egg if preferred). Chill a coupe or martini glass in the freezer or with ice water while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz gin, 1/2 oz maraschino liqueur, 3/4 oz fresh lemon juice, 1/4 oz crème de violette, 1/4 oz simple syrup and 1/2 egg white. Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify the egg white and incorporate air.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake again vigorously for 12–18 seconds until the shaker is very cold and the exterior becomes frosty. If you did not use egg white, omit the dry shake and perform only the wet shake for 12–18 seconds.

Double strain & serve

Double-strain the contents through a fine mesh strainer (and the shaker strainer) into the chilled coupe or martini glass to remove ice shards and any coagulated egg bits. The finished cocktail should be pale and slightly frothy with a faint violet hue.

Garnish

Garnish with a single maraschino cherry dropped into the glass. Optionally express a lemon twist over the drink and discard or rest on the rim.