60ml Adelaide Gin
15ml Maraschino Liqueur
15ml Lemon juice
Splash of Creme de Violette
Garnish: Maraschino cherry
Pour all ingredients into a mixing glass. Add ice and stir until chilled. Strain into a Martini glass and garnish with a Maraschino cherry.
Created in the early twentieth century by Hugo Ensslin, head bartender of Hotel Wallick, New York.
The Aviator or Aviation cocktail is pretty but deceptively strong. More recent versions of the Aviator leave out the Creme de Violette.