In 2010, while in Athens judging the Diageo World Class bartender competition, barman Gary “Gaz” Regan tasted the very best Aviation cocktail he had ever encountered—one made by Takumi Watanabe, a bartender at The Sailing Bar in Sakurai, Japan. “Since there was no crème de violette available to Watanabe at the time, he used Marie Brizard Parfait Amour, a liqueur that’s similar in color to the original ingredient but boasts orange and vanilla notes rather than the more floral notes found in crème de violette,” says Regan.
- 1 1/2 oz Tanqueray No. TEN gin
- 1/2 oz Giffard Marasquin maraschino liqueur
- 13/100 oz Marie Brizard Parfait Amour liqueur
- 33/100 oz Fresh lemon juice
- Garnish: Lemon twist
Add the gin into a shaker and stir to release the aromas.
Add ice and the remaining ingredients and shake.
Fine-strain into a chilled cocktail glass.
Garnish with a lemon twist.