Restaurants›The Back Abbey Of St. Bernardus›Aviation Recipe

Aviation Recipe

Inspired by The Back Abbey Of St. Bernardus
Time10m
Serves1

Clover Gin + Maraschino Liqueur + Crème de violette + Fresh lemon juice

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass

Chill a coupe or martini glass by filling with ice and water or placing it in the freezer for a few minutes.

2

Measure ingredients

Measure 2 oz gin, 0.5 oz maraschino liqueur, 0.25 oz crème de violette, and 0.75 oz fresh lemon juice. If you prefer the cocktail slightly sweeter, measure 0.25 oz simple syrup.

3

Add to shaker

Discard the ice/water from the chilled glass. Fill a cocktail shaker with about 1 cup of fresh ice. Pour the gin, maraschino liqueur, crème de violette, lemon juice, and optional simple syrup into the shaker.

4

Dry shake (optional)

If you want a slightly silkier texture, first 'dry shake' (shake without ice) for 8–10 seconds to emulsify the citrus, then add ice and continue. This step is optional.

5

Shake with ice

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the contents are well chilled and diluted.

6

Strain and serve

Double-strain the cocktail (using both the shaker's strainer and a fine mesh strainer if available) into the chilled coupe or martini glass to remove small ice shards and lemon pulp. The drink should have a pale violet hue.

7

Garnish

Garnish with a single maraschino cherry placed in the center of the glass or on a short pick. Serve immediately.