The Aviation cocktail is made with gin and two liqueurs: maraschino, which tastes like cherries, and creme de violette, made from violet flowers, which gives the drink its pretty purple colour.
- ice cubes
- 45 ml gin
- 15 ml fresh lemon juice
- 25 ml maraschino liqueur
- 5-10 ml violet liqueur
- maraschino cherry, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a Boston shaker, pour gin, lemon juice, maraschino and violet liqueur over ice.
- Shake Boston shaker and a mixing glass vigorously, combining and chilling the ingredients.
- Pour cocktail through a strainer into a cold glass. Garnish with maraschino cherry.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.