The Aviation cocktail has a captivating history that traces back to the pre-Prohibition era in New York. Created by head bartender Hugo Ensslin at the renowned Wallick Hotel, this delightful libation found its place in Ensslin's 1916 book, "Recipes for Mixed Drinks," one of the last cocktail books published before the onset of American Prohibition. However, recent discoveries by cocktail historian David Wondrich suggest that the Aviation's recipe may have been born even earlier, with evidence dating back to a 1911 magazine.

In his book, Ensslin specified the use of "El Bart Gin" and crafted the recipe with a harmonious blend of gin, fresh lemon juice, Maraschino Luxardo, and Crème de Violette, creating a cocktail that delighted the palates of its time.

The Aviation cocktail can also be found in Harry Craddock's iconic 1930 "Savoy Cocktail Book," although this version omitted the Crème de Violette, likely due to the challenge of sourcing violet cream during the post-war period. In the 1960s, when Crème de Violette remained elusive, the Aviation cocktail underwent a transformation, shedding its characteristic blue hue as bartenders adapted to the times.

To craft this classic libation, you'll need the following ingredients:

• 45 ml Gin
• 15 ml Maraschino Luxardo
• 15 ml Fresh Lemon Juice
• 1 Bar Spoon Crème de Violette

Method:

1. Add all ingredients into a cocktail shaker.
2. Shake with cracked ice until well-chilled.
3. Strain the mixture into a chilled cocktail glass.

For an optional finishing touch, garnish with a Maraschino cherry. The Aviation cocktail, with its intriguing history and balanced flavors, remains a timeless favorite for cocktail enthusiasts seeking a taste of the past.