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.
- 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.