Par Avion
Sorry, but crème de violette is pretty in the bottle, pointless in the glass. A barspoonful tastes pleasant enough but turns a mixture gray. Enough to turn a mixture violet and it tastes like perfume. You won’t miss it.
By the Editors
2 oz. Aviation Gin
1 oz. Luxardo
½ oz. lemon juice
2 oz. Rosé bubbles
Shake the gin, maraschino liqueur, and lemon juice with ice. Strain into a champagne flute. Top with the sparkling wine. Garnish with a long spiral of lemon peel (or don’t).