People are going to start thinking I’m some sort of violette slut.

Anyway, the lemon garnish comes from the recipe in Patrick Gavin Duffy’s book, “The Official Mixer’s Manual”. It and the Savoy share many recipes; but, Mr. Duffy seems to be slightly better about remembering to include the appropriate garnishes. To me that lemon twist really makes the drink.

I’m also glad you stuck with the proper proportions. The drink is a dry martini with a couple extra dashes of flavoring agents. I do add a little extra dry vermouth when I make it vs. the exact Savoy proportions. I think it helps the Absinthe and Violette flavors cooperate.

From what I can tell, though, the proper pre-stir volume for a Savoy Cocktail is about 2 oz, so keep that in mind when calculating dashes.

And I will have to get to LeNell’s, forthwith.

You’re right, except that if you look at Paul’s recipe, you’ll see that the original Aviation called for both maraschino and violette, which is what I’ve done here.

As for the violette itself, there’s a new brand of it available in New York, San Francisco, and…I don’t know where else. It’s Rothman and Winter, imported/distributed by Haus Alpenz.

(and where’d you get the creme de violette?)

Having absoultely no evidence to back this up, I suspect Atty was named for a person — Attilio was a not-unpopular name in late 19th and early 20th century America (likewise Attie for girls).