Aviation
Gin, maraschino, crème de violette, lemon.
Pale violet, dry cherry, citrus. A sour that smells like another era.
Profile: fresh, dry and classic. An aperitivo pour, when you want something lively.
Hugo Ensslin published it in 1916 in the Hotel Wallick recipe book, at the height of aviation fever. Crème de violette had nearly disappeared, until modern bartenders brought it back behind the bar. That dusk-sky colour doesn't lie.
Representative image 
We make it at Jimmy's cocktail lab, Via Petroni 32/c — university area of Bologna, four minutes from the Two Towers. Open every evening from 6pm.
Like this style? Browse all the gin cocktails at the bar or the fresh cocktails. Everything is in the cocktail menu with prices and photos . For a table, message us on WhatsApp.