Imported from Rawling's Book of Mixed Drinks
Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, cocktail section; St. Francis Hotel style
| 0.5 measure | Whiskey — Irish whiskey | base |
| 0.5 measure | Grape juice | dilution |
Ice: Cracked ice
Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.9) — Ensslin 1917
| 0.75 drink | dry gin — El Bart Gin | base |
| 0.5 lemon | Lemon juice (fresh) — Lemon Juice | base |
| 2 dashes | creme de violette — Crème de Violette | modifier |
| 2 dashes | Maraschino | modifier |
Ice: Cracked ice
This is one of the key Ensslin entries because it preserves the violette-bearing Aviation before later simplifications and omissions.
The drink is treated as a compact shaken sour rather than a lengthened Daisy or highball.
Cocktails by Pedro Chicote (1928, p.107) — Applejack and grenadine branch
| 0.13 copita | lemon juice — Jugo de limon | acid |
| Absinthe — A few drops. | base | |
| 0.88 copita | Applejack — Apple Jack | base |
| 1 small spoon | Grenadine — Jarabe de granadina | sweetener |
Ice: Chopped ice
This matters because it preserves a Spanish-language Aviation witness that does not follow the violette model later canonized elsewhere.
This is an applejack-and-grenadine Aviation branch, not the violette-led modern canonical form.
See also: Applejack Cocktail, Spirit of St. Louis Cocktail