Like many early 20th-century gems, The Aviation came from a quest to create something distinctly new for patrons craving bright yet sophisticated flavours. Hugo R. Ensslin, a German-born bartender working at the Hotel Wallick in New York City, first documented the recipe in his 1916 book, ensuring it had a permanent written legacy. This novel cocktail featured Gin, Lemon Juice, Maraschino Liqueur, and an elusive ingredient, Crème de Violette, which provided a faint floral note and that signature soft lavender tinge.
By the end of the 1910s, bartenders keen on innovative drinks started experimenting with the recipe. However, the fast-approaching Prohibition era in the United States overshadowed many cocktails, including The Aviation, as spirits became difficult to procure legally. While Gin survived through clandestine means, rarer liqueurs like Crème de Violette vanished from many markets.
Complicating matters further, the 1930 publication of Harry Craddock’s The Savoy Cocktail Book showcased a version of The Aviation that omitted Crème de Violette, possibly due to scarcity or personal preference. This deviation paved the way for a generation of bartenders who knew the drink only in its pale, lemony iteration.
It wasn’t until the late 20th century that curious cocktail enthusiasts, aided by revived interest in historic recipes, rediscovered the "lost" ingredient. When Crème de Violette resurfaced on the market in the early 2000s, the original Aviation returned to well-earned acclaim, enchanting modern sippers with its once-forgotten floral glow. Today, it’s hailed as a beloved classic, a testament to how unique flavours and colours can shape a drink’s place in history.
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