Aviation
CoupeShake
Origin
Hugo Ensslin · Hotel Wallick, New York · 1916
First published in Ensslin's Recipes for Mixed Drinks (1916); the original called for crème de violette, which Craddock's 1930 Savoy version omitted. The violet liqueur was rediscovered in the 2000s craft-cocktail revival.
A pre-Prohibition gin sour, tinted pale lavender by crème de violette.
Ingredients
- 2 oz Gin
- 0.5 oz Maraschino Liqueur
- 0.25 oz Crème de Violette
- 0.75 oz fresh Lemon juice
Instructions
- Combine all ingredients in a shaker with ice.
- Shake hard for 10–15 seconds until very cold.
- Fine-strain into a chilled coupe.
- Garnish with a brandied cherry, optional.
Tips
- Violette is heavy-handed — measure carefully or the drink turns soapy.
- Skip the violette and you have a Brooklyn-adjacent classic; some bartenders prefer it that way.
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