Boarding House Blues
Despite Prohibition, New Yorkers still enjoyed their cocktails, whether in a speakeasy, from a teapot of "special" tea in Chinatown, or in their own homes from private supplies.
The Old Fashioned, Sidecar, French 75, Highball, Ward Eight, and Gin Rickey are all Prohibition era drinks. Another is the Aviation Cocktail.
The Aviation Cocktail, is said to have been created by head bartender Hugo Ensslin at the Hotel Wallick in New York City's 
Times Square. The recipe was first published in 1916 in Ensslin's cocktail manual Recipes for Mixed Drinks.
This lovely lavender-hued tipple is strongly floral, a bit fruity -- probably more popular with the flappers than with their escorts.
It consists of gin, creme the violette, maraschino liqueur, and lemon juice. If desired, some simple syrup (1/8 ounce) may be added to smooth out the flavour profile. Just be careful not to add too much or sweetness will kill the complex chemistry of the drink.
When prepared properly, the Aviation Cocktail is a smooth drink with a potent kick (27% ABV or 54 proof). Enjoy, but imbibe judiciously!
The Aviator Cocktail
In a cocktail shaker filled with ice, combine the gin, lemon juice, maraschino liqueur and crème de violette.
Shake for 15–20 seconds until well chilled.
Strain through a fine mesh strainer into a chilled coupe or martini glass.
Garnish with a sour or brandied cherry, or a lemon twist.
Fun Fact: Sometime in the 1930s, crème de violette was dropped completely from The Aviation, leaving maraschino as the primary flavouring.
