The deployment of the Aviation’s defining ingredient, crème de violette, has always been the monkey wrench in this cocktail. Too much and the drink tastes like scented bath soap; don’t use any and the drink isn’t really an Aviation. Tattersall Distilling seems to have solved this problem by using their own Tattersall Crème de Fleur, a lovely distillation of six flowers, which is now available in several states. For the violet color Aviation drinkers expect, the gin is steeped in dried butterfly pea flower.
Bennett Johnson, Tattersall Distilling | Minneapolis, MN
- 1 1/2 ounces butterfly pea flower-infused gin (See Editor's Note)
- 1 1/2 ounces Tattersall Crème de Fleur
- 3/4 ounce lemon juice
- 1/2 ounce simple syrup, (1:1, sugar:water)
- 3 dashes Bittercube Cherry Bark Bitters
- soda water, to top
Garnish: lemon slice
- Add all ingredients except the soda water to a shaking tin, and shake until chilled.
- Strain into a chilled coupe glass and top with soda water.
- Garnish with a lemon slice.
Butterlfy Pea Flower-Infused Gin: Steep 1 ounce dried butterfly pea flower in 750 ml of gin for 1 hour. Strain through a cheesecloth and bottle.