Aviation Blush Sour

Charlotte Voisey loves sour marasca cherries. “They bring such a complex richness to a cocktail, as well as great color,” she says. She uses them three ways in this creamy riff on the Aviation, made with crème de violette: muddled; in liqueur form (real maraschino liqueur, which is clear, is made from marasca cherries); and as a simple garnish.

  • Servings: Makes 1 Drink

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  • 3 brandied cherries
  • 1 1/2 ounces gin
  • 1/4 ounce maraschino liqueur
  • 1/4 ounce crème de violette (violet liqueur)
  • 1 ounce fresh lemon juice
  • 1/4 ounce simple syrup
  • 1 large egg white
  • Ice
  • 1 lemon twist, for garnish
  • 2 jarred marasca cherries skewered on a pick, for garnish (optional)

How to make this recipe

  1. In a cocktail shaker, muddle the brandied cherries. Add the gin, maraschino liqueur, crème de violette, lemon juice, simple syrup and egg white and shake well. Add ice and shake again. Fine-strain into a chilled coupe and garnish the drink with the lemon twist and skewered marasca cherries.

Photo © Lucas Allen Published December 2012

492916 recipes/aviation-blush-sour-cocktails-2012 2013-12-06T23:09:53+00:00 cocktail-party|cocktails|1 december-2012 recipes,aviation-blush-sour-cocktails-2012 492916

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