I was sitting in a restaurant in Malmö, Sweden when I first tasted a version of the aviation cocktail. The food at Mrs. Brown’s was incredible, alive with just-harvested flavor and fresh from the ocean seafood. The ambiance was everything I could ask for as the sun lingered at the edge of the sky on the longest day of the year. Honestly, the entire trip was perfection.
But the thing I remember the most? My first sip of this drink. I can still taste it. It’s sweet at first, but then it has a ginny pop of spruce and citrus that eases into the mellow fruit of the maraschino liqueur. Unlike the original aviation, this drink had a few twists to it – like egg whites to add a bit of foam – hence: the deviation.
The aviation cocktail was a classic gin sipper that was popular in the early 1900s. It faded from bars until recently, as gin made its triumphant comeback.
When I settled back at home, I got right away to figuring out how to make my own version. Actually, my husband put in the leg work, I did the drinking. It’s a difficult job and all that. After a few months, we nailed it. It isn’t quite the same as the cocktail we had in Sweden, but even better, I’d say. And it won’t cost you $20 plus tip.
I particularly love serving this drink as an after dinner cocktail because it’s so beautiful and makes a lovely dessert. Of course we use Aviation gin, because obviously.
- 2 shots of gin
- 1 shot of Creme de Violette
- 1 shot maraschino liquor
- 2 shots lemon juice
- 2 egg whites
Mix all the ingredients together in a shaker with ice and give a good shake to generate some foam. Top with a maraschino cherry.