Sometimes a glass of wine just doesn’t cut it at the end of a long hard day. Channel your inner “F. Scott Fitzgerald” (a gin cocktail enthusiast) and shake up our Crème de Cassis aviation cocktail instead.
This smooth boozy cocktail is a take on a well-known classic known as the “Aviation.” Though Crème de Violette is French in origin, the cocktail itself dates back to a 20th-century German bartender, called Hugo Ensslin, in New York City. The Aviation cocktail is traditionally made from Gin, maraschino liqueur, Crème de Violette liqueur, and lemon juice.
We combine Gin with Crème de Cassis and lime juice. Additionally, we add Elderflower liqueur and lavender bitters for that beautiful fragrance, and finally, rosemary simple syrup. It is absolutely divine and utterly refreshing!
What is Crème de Cassis liqueur?
Crème de Cassis is a dark red liquor derived from blackcurrants. Its production began 150 years ago in Burgandy, France. It can be served as a digestif over ice, after a large meal, or mixed into cocktails such as the Kir Royale.
In the early 19th century, production moved to other parts of the world, including the United States, where blackcurrants were also harvested. However, due to their potential threat to the timber industry, the production of blackcurrants abruptly halted in the early 1900s.
A solution was discovered in the 1960s, which resulted in lifting the bans on blackcurrant production. Once the bans were repealed, state by state, the drink’s popularity was revived in the United States. Want to learn more about the history of Crème de Cassis? Check out this article.
Another Method of Making Rosemary Simple Syrup
Instead of steeping rosemary in store-bought simple syrup, you may also combine equal parts sugar and water and 1-2 rosemary sprigs in a saucepan on the stovetop at high heat. Allow the mixture to boil and the sugar to dissolve. Once the mixture boils, cook for 1 minute. Remove the saucepan from heat and allow to cool for 30 minutes. Pour syrup into a jar and allow it to cool and develop in flavor, at room temperature, for 1-2 days.
Torch a Sprig of Rosemary for Garnish
For the garnish, consider running a lit kitchen torch over the needles of a rosemary sprig. When it begins to smoke and burn, remove it from the flame, and stir one sprig into each drink. This technique will add an enhanced rosemary aroma to the cocktail.
Crème de Cassis Aviation Cocktail
- 4 oz. Hendricks gin
- 1/2 oz. lime juice
- 1/4 oz. Crème de Cassis liqueur
- 1/2 oz. Elderflower liquer
- 6 dashes lavender bitters
- 1/4 oz. simple syrup
- 1 sprig rosemary
- 1/2 cup ice
1. Prepare the Simple Syrup
- Pour simple syrup into a jar.
- Add rosemary needles to the jar.
- Seal and allow the jar to sit at room temperature for 1-2 days to infuse the syrup with rosemary flavors.
2. Juice the Fruit
- Juice the limes. Set aside.
3. Mix the Cocktail
- Combine Hendricks Gin, Crème de Cassis liqueur, Elderflower Liqueur, lime juice, rosemary simple syrup, and lavender bitters into a cocktail shaker.
- Add ice and shake well.
4. Serve the Cocktail
- Pour liquid into cocktail glasses.
- Garnish each glass with a rosemary sprig.
- Serve and enjoy.