The guys shake up a colorful classic created by Hugo Ensslin at the Hotel Wallick in New York City.

AVIATION RECIPE

• 1.5oz/45ml Gin
• .5oz/15ml Maraschino Luxardo
• .5oz/15ml Lemon Juice
• 1 bar spoon Creme de Violette

Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass. Garnish with maraschino cherry.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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