Aviation

A pre-Prohibition gin sour turned pale violet, balancing the brightness of lemon against the cherry-pit nuttiness of maraschino and a whisper of floral crème de violette. Hugo Ensslin, head bartender at New York's Hotel Wallick, set down the first recipe in his 1916 Recipes for Mixed Drinks; when the violet liqueur grew scarce, Craddock's 1930 Savoy version dropped it, and the full original was only widely revived once crème de violette returned to American shelves in 2007.