What does an Aviation cocktail taste like?
Think: bright lemon up front, a soft cherry-almond note underneath (that is the maraschino liqueur), and a light floral finish from crème de violette. It’s crisp and aromatic, not syrupy.
Do I need crème de violette?
Traditionally, yes. Practically, you don’t have to. If you skip it, you’re making the Savoy Cocktail Book-style Aviation (the version that omits violette). You’ll lose the floral note and the signature lavender tint, but it still drinks beautifully as a bright gin sour with maraschino.
So what is a Blue Moon cocktail?
Depending on the source, definitions vary, but in many modern bartending references a Blue Moon keeps crème de violette and lemon and typically omits the maraschino liqueur. It’s lighter and more purely floral, and it’s also the one most likely to read as perfumey if you over-pour the violette.
Why did my Aviation taste like perfume?
Almost always: too much crème de violette, or a very sweet violette brand paired with less-tart lemons. Stick to 1/4 ounce, measure it, and don’t be afraid to add an extra squeeze of lemon if your drink tastes cloying. If you’re violette-shy, start with 1/8 ounce, shake, taste, then add the remaining 1/8 ounce only if you want more aroma and color.
What gin works best?
A classic London Dry is a safe bet for a crisp Aviation. If you use a very floral gin, go lighter on the violette so the drink stays clean.
Can I make it without maraschino liqueur?
Maraschino is part of the classic structure, but if you don’t have it, you can try 1/4 ounce of a cherry liqueur and 1/4 ounce simple syrup as a rough stand-in. The flavor will be different, but still fun.
How do I quickly fix it if it’s too tart or too sweet?
If it’s too tart, add 1 teaspoon simple syrup and give it a quick re-shake with ice. If it’s too sweet or too floral, add 1/4 ounce more lemon juice and re-shake. Tiny adjustments go a long way here.
