Carolyn Fath
Invented more than a century ago at a New York City hotel, the Aviation is considered a classic cocktail that never quite managed to take off, perhaps due to the obscurity of one of its core ingredients, creme de violette. The purple-hued, floral-scented liqueur, made from violet flowers and a brandy and/or a neutral-spirit base, was all-but-unavailable in the U.S. until about 2007, when importers decided to bring it back.
These days, the Aviation is a lovely addition to the cocktail offerings at another hotel bar, Augie’s Tavern at the Edgewater. The aforementioned elixir gives the Aviation its signature color, a whimsical lavender, along with a delicate, yet distinctive, flavor. Add some good gin, Luxardo maraschino liqueur, a squeeze of fresh lemon juice and garnish with a brandied cherry, and you have yourself a sweet, tart and utterly refreshing throwback.
Creme de violette also stars in another stellar original, the Spring Thaw, a vodka-based drink with elderflower, lemon and ginger syrup. But for a more seasonally appropriate palate-pleaser, try the Mini-Manhattan Project. This barrel-aged cocktail combines Templeton rye with three kinds of vermouth: Carpano Antica, Dolin Rouge and Punt e Mes.
