The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice.

The aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century.

Ensslin's recipe called for two thirds El Bart gin, one third lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette.

[2] Harry Craddock's influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two thirds dry gin, one third lemon juice and two dashes of maraschino.

[4] Creme Yvette, a violet liqueur made with additional spices, is sometimes substituted for crème de violette.