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.
Plus: Ultimate Cocktail Guide
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.
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