The Aviation cocktail. The very name conjures images of vintage glamour, high-flying adventure, and a sophisticated era of cocktail craftsmanship. But just how old is this iconic drink? Delving into the history of the Aviation is like tracing the flight path of a classic aircraft, a journey through early 20th-century bartending that’s as captivating as the cocktail itself.
The Dawn of Aviation: Unearthing the Origins
To understand the Aviation’s age, we need to rewind to the early 1900s, a period of significant innovation and cultural shifts. This was an era of rapid technological advancements, particularly in aviation, which was capturing the public’s imagination like never before. It was also a golden age for cocktails, with bartenders experimenting and creating new and exciting concoctions.
The story of the Aviation begins in New York City, a hub of cocktail culture and innovation. It was here, at the Knickerbocker Hotel, that the cocktail first took flight.
Hugo Ensslin: The Pioneering Bartender
The creation of the Aviation is credited to Hugo Ensslin, the head bartender at the Hotel Wallick (formerly the Knickerbocker) in New York City. Ensslin was a well-respected figure in the bartending world, known for his meticulous approach and innovative recipes.
Ensslin documented his recipes in his 1916 book, Recipes for Mixed Drinks. This book serves as a crucial historical record, providing us with the original recipe for the Aviation cocktail.
The Original Recipe: A Blueprint for the Skies
Ensslin’s original Aviation recipe, as documented in his book, called for the following ingredients:
- 1 1/2 oz El Bart Gin (or other dry gin)
- 3/4 oz Lemon Juice
- 2 dashes Maraschino Liqueur
- 2 dashes Crème de Violette
This combination of ingredients created a balanced and visually stunning cocktail. The gin provided a strong base, the lemon juice added a necessary tartness, the Maraschino liqueur contributed a touch of sweetness and almond notes, and the Crème de Violette gave the drink its signature floral aroma and pale blue, sky-like hue.
Crème de Violette: The Vanishing Act and the Aviation’s Evolution
The inclusion of Crème de Violette is arguably the most defining characteristic of the Aviation cocktail. This violet liqueur, with its delicate floral notes and distinctive color, is what truly sets the Aviation apart from other gin-based cocktails. However, the story of Crème de Violette is intertwined with the cocktail’s history, leading to periods where the Aviation was often made without it.
The Prohibition Era and the Disappearance of Violet
The Prohibition era in the United States (1920-1933) had a profound impact on cocktail culture. Many cocktail ingredients, including Crème de Violette, became difficult to obtain. The production and sale of alcoholic beverages were outlawed, forcing many distilleries and liqueur producers to shut down or operate clandestinely. As a result, Crème de Violette became increasingly scarce.
With the key ingredient unavailable, bartenders began omitting it from the Aviation recipe. This led to a modified version of the cocktail, often simply referred to as an Aviation, but lacking the characteristic violet hue and flavor.
Post-Prohibition and the Search for the Original Flavor
Even after the end of Prohibition, Crème de Violette remained elusive. The liqueur had largely fallen out of favor, and few producers were making it. For decades, the Aviation cocktail was predominantly made without its signature ingredient.
This presented a challenge for cocktail enthusiasts and historians who sought to recreate the original Aviation. They had to rely on historical recipes and descriptions to understand the intended flavor profile of the drink.
The Crème de Violette Renaissance
In recent years, there has been a resurgence of interest in classic cocktails and traditional ingredients. This “cocktail renaissance” has led to a renewed demand for Crème de Violette. Several liqueur producers have started making or importing Crème de Violette, making it more accessible to bartenders and home enthusiasts alike.
This revival of Crème de Violette has allowed the Aviation cocktail to be enjoyed in its original form, as Hugo Ensslin intended. The drink’s popularity has surged as a result, with many bars and cocktail lounges featuring the classic Aviation on their menus.
Dating the Aviation: Establishing its Age
Based on historical records and the timeline of events, we can confidently establish the age of the Aviation cocktail.
Given that Hugo Ensslin’s recipe was published in 1916, we can definitively say that the Aviation cocktail is at least 108 years old. It originated in the early 20th century, specifically between the late 1910s.
The Aviation cocktail has endured for over a century, evolving and adapting to changing times. Its resilience is a testament to its balance, flavor, and timeless appeal.
The Enduring Appeal of the Aviation
What accounts for the Aviation’s enduring popularity? Several factors contribute to its continued appeal:
- Balance of Flavors: The combination of gin, lemon juice, Maraschino liqueur, and Crème de Violette creates a complex yet harmonious flavor profile. The gin provides a botanical base, the lemon juice adds a refreshing tartness, the Maraschino liqueur contributes a subtle sweetness, and the Crème de Violette imparts a delicate floral aroma.
- Visual Appeal: The pale blue or lavender hue of the Aviation, courtesy of the Crème de Violette, makes it a visually stunning cocktail. The color evokes images of clear skies and adds to the drink’s overall elegance.
- Historical Significance: The Aviation is a tangible link to the golden age of cocktails. Drinking an Aviation is like taking a step back in time, experiencing a taste of the past.
- Versatility: While the classic Aviation recipe is widely accepted, there is room for experimentation. Bartenders can adjust the proportions of the ingredients to create their own variations of the cocktail.
The Aviation Today: A Modern Classic
The Aviation cocktail is no longer a forgotten relic of the past. It has been embraced by a new generation of cocktail enthusiasts and bartenders, who appreciate its history, flavor, and visual appeal.
Today, you can find the Aviation on the menus of many cocktail bars around the world. Bartenders are using high-quality ingredients and paying attention to detail to create exceptional versions of the drink.
The Aviation cocktail is a testament to the enduring power of well-crafted cocktails. It is a drink that has stood the test of time and continues to inspire and delight. Its history is a fascinating journey through the world of early 20th-century bartending, a journey that is well worth exploring.
In conclusion, the Aviation cocktail, born from the creative mind of Hugo Ensslin, continues to soar through the ages, a timeless classic with a history as captivating as its taste. Its age, firmly established at over a century, speaks to its enduring quality and its place in the pantheon of great cocktails.
What is the Aviation cocktail and what are its key ingredients?
The Aviation is a classic cocktail known for its striking pale blue hue and its complex flavor profile. It’s a pre-Prohibition era drink that offers a refreshing mix of floral, citrus, and subtly sweet notes.
The standard Aviation recipe consists of gin, lemon juice, maraschino liqueur, and crème de violette. The gin provides the base spirit, while the lemon juice adds tartness. Maraschino liqueur contributes a cherry-almond sweetness and complexity, and the crème de violette is what gives the Aviation its signature color and delicate floral aroma.
Who is credited with inventing the Aviation cocktail?
The Aviation cocktail is attributed to Hugo Ensslin, who was the head bartender at the Hotel Wallick in New York City. He created the drink sometime around the early 20th century, specifically before the start of Prohibition in the United States.
Ensslin included the recipe for the Aviation in his 1916 book, “Recipes for Mixed Drinks.” This publication serves as the primary source for understanding the original composition and the early popularity of the drink. His role in documenting and popularizing the Aviation is why he’s generally recognized as its inventor.
When was the Aviation cocktail likely created, and what era does it represent?
The Aviation cocktail was likely created sometime between 1911 and 1916. This estimation is based on Hugo Ensslin’s tenure at the Hotel Wallick and the publication date of his cocktail recipe book. It definitively places the Aviation’s origin in the pre-Prohibition era.
The cocktail is a significant representation of the pre-Prohibition cocktail culture, reflecting the creativity and experimentation that flourished in bars and hotels during that time. It showcases the use of less common liqueurs like crème de violette, which added layers of sophistication and flavor to drinks before Prohibition drastically changed the cocktail scene.
Why did the Aviation cocktail briefly lose popularity?
The Aviation cocktail’s popularity waned for several reasons, primarily tied to the challenges in sourcing crème de violette. After Prohibition, the availability of this ingredient significantly decreased, making it difficult for bartenders to recreate the original recipe accurately.
Without the crème de violette, many bartenders omitted it altogether, resulting in a drink that lacked the signature floral notes and pale blue color of the original Aviation. This deviation from the intended flavor profile contributed to its decline in popularity, as it was no longer the distinct and memorable cocktail it once was.
What is crème de violette and why is it so important to the Aviation cocktail?
Crème de violette is a liqueur flavored with violet flowers, giving it a distinctive floral aroma and a sweet, slightly perfumed taste. Its primary function in the Aviation cocktail is to provide the drink with its signature pale blue or violet color.
Beyond its aesthetic contribution, crème de violette significantly impacts the Aviation’s flavor profile. It adds a delicate floral layer that complements the gin, lemon, and maraschino, creating a complex and well-balanced cocktail. Without it, the Aviation lacks a key element of its intended flavor and visual appeal.
How has the Aviation cocktail been revived in recent years?
The Aviation cocktail’s revival is largely attributed to the renewed interest in classic cocktails and the increasing availability of crème de violette. Cocktail enthusiasts and bartenders dedicated to preserving classic recipes have sought out authentic ingredients to recreate the original Aviation.
The rediscovery and availability of high-quality crème de violette brands have enabled bars and home bartenders to produce versions of the Aviation that closely resemble Hugo Ensslin’s original recipe. This has led to a resurgence in its popularity, with the Aviation once again finding its place on cocktail menus around the world.
What are some variations of the Aviation cocktail?
One common variation of the Aviation involves omitting the crème de violette altogether. This results in a drink that is similar but lacks the characteristic color and floral aroma. It’s often referred to as an “Aviation without violette” and offers a simpler, more citrus-forward flavor.
Another variation involves adjusting the ratios of the ingredients to suit individual preferences. Some bartenders may increase the amount of gin for a stronger drink, while others may adjust the lemon juice or maraschino liqueur to balance the sweetness and tartness. These variations allow for customization while still maintaining the core essence of the Aviation.