Tattersall’s Aviation

Bennett Johnson, Tattersall Distilling | Minneapolis, MN

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.


Serving: 1

  • 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

  1. Add all ingredients except the soda water to a shaking tin, and shake until chilled.
  2. Strain into a chilled coupe glass and top with soda water.
  3. Garnish with a lemon slice.
Editor's Note

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.

Tagged: Aviation