Aviation

Hugo Ensslin's 1916 recipe, lost for decades because crème de violette went out of production. Maraschino and violette make it floral and faintly grey-blue; lemon keeps it dry.

Not in stock: Maraschino liqueur, Crème de violette.

1. Add to a shaker

   50 ml100 ml150 ml200 ml	Gin (London dry)— not in stock
   15 ml30 ml45 ml60 ml	Maraschino liqueur— not in stock
   5 ml10 ml15 ml20 ml	Crème de violette— not in stock
   20 ml40 ml60 ml80 ml	Lemon juice (fresh)— not in stock

2. Shake hard with cubed ice for 10 seconds

3. Fine strain into a chilled coupe, no ice

4. Garnish with cherry