Aviation & Bonne Bouche

1 serving
5 min prep time
5 min total time

Crème de Violette lends a beautiful sky-blue tinge to this classic cocktail that grew out of America’s intense fascination with early aviators Amelia Earhart and Charles Lindbergh. Imagine herbs and violets – perfect against the clean, snowy profile of Bonne Bouche.


1 3/4 ounces Barr Hill or Plymouth gin

1/4 ounce Luxardo

1 to 2 teaspoons Rothman Crème de Violette, to taste

1/4 ounce simple syrup, (using 1:1 sugar to water)

Lemon twist, for garnish


  • STEP 1

    Shake ingredients with ice and strain into a chilled cocktail glass.

  • STEP 2

    To garnish, twist the peel over the surface of the cocktail and strain to express the oil. Then, rest the peel on the side of the glass.

  • STEP 3

    Serve with Vermont Creamery's aged goat cheese Bonne Bouche.

  • STEP 4

    Note: this drink is sometimes served with a cherry instead of a lemon twist.

Tenaya Darlington

Tenaya Darlington_Image

Tenaya Darlington

Tenaya Darlington has spent the last 8 years inspiring her blog readers to find the hunk of their dreams. For her latest book, she teamed up with her spirits-loving brother, André Darlington, to offer tasting notes and food pairings for over 200 classic and modern cocktail recipes. The New Cocktail Hour: The Ultimate Guide to Hand-Crafted Drinks will be released from Running Press in April 2016.  And yes, there is a special section on pairing cheese and cocktails! Tenaya is also the author of The Di Bruno Bros. House of Cheese (Running Press, 2013). To learn more about Tenaya and her cheese adventures, visit her blog, Madame Fromage.