A lovely lavender-colored drink tinted purple from the French crème de violette, a liqueur made from fresh violet flowers, this classic, pre-prohibition 1916 cocktail was served at the now-shuttered Hotel Wallick in New York City's Times Square. The cocktail's name comes from the early age of aeronautics when airplane travel was a glamorous luxury that only the rich could afford. Today, it makes a gorgeous Valentine's day sipper and Easter brunch cocktail fit for serving both ladies and gentlemen. It packs a puckery botanical punch when made with Plymouth Gin, a citrusy and sweeter dry gin, but other dry gins such as Brooklyn Gin or Uncle Val's Gin also create a lovely cocktail.
cuisine American
difficulty Simple
season Year Round
serves 1


  • 2 ounces Plymouth Gin
  • 1/2 ounce Luxardo Maraschine Liqueur
  • 3/4 ounce lemon juice
  • 1/4 ounce simple syrup
  • 1 brandied cherry, garnish


  1. Shake all the ingredients with ice, then strain into a coupe. Garnish with the cherry.