The Aviator

Contributed by Jay Crabb

SERVINGS: makes 1 drink

Martini Monkey • San Jose, CA

The Aviator is bar manager Jay Crabb's variation on the Aviation cocktail, which first appeared in Hugo Ensslin's 1916 book, Recipes for Mixed Drinks. Ensslin, the head bartender at the Wallick Hotel in New York City's Times Square, called for crème de violette, which gave the drink a sky-blue tinge.

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1 1/2 ounces gin
1/2 ounce maraschino liqueur (bittersweet cherry liqueur)
3/4 ounce fresh lemon juice
1/2 ounce Simple Syrup
2 dashes of orange bitters
1 large egg white
Ice
1/2 ounce crème de cassis (black currant liqueur)

In a cocktail shaker, combine all of the ingredients except the ice and crème de cassis. Shake vigorously for 30 seconds. Add ice, then shake again. Strain into a chilled martini glass. Pour the crème de cassis on top of the drink.