I see from your link that you credit Gary Regan with the 2oz gin, 1/2 each of Maraschino and lemon juice recipe for Aviation. To my taste, even with Luxardo, Gary Regan does a fine job with this recipe (leaving aside any nomenclature debates). When you make aviations with 1/2oz of Luxardo Maraschino, are you using 2oz of Gin? If so, perhaps your fancy lemons are not as sour as the ones from the Concrete Jungle. :)
I don’t know who initially re-jiggered the Aviation, but Gary seems like a tough guy who can take a little lively discussion without taking it too personally.
Let’s take a look at the original Aviation Recipe, from Hugo Ensslin’s “Recipes for Mixed Drinks”:
1/3 Lemon Juice
2/3 El Bart Gin
2 dashes Maraschino
2 dashes Creme de Violette
Shake well in a mixing glass with cracked ice, strain and serve.
I’m sorry but I don’t think completely changing the ratio of a drink and leaving out an ingredient is a “nomenclature” issue.
The Ensslin Aviation recipe is 2 parts Gin, 1 part Lemon, and (generously) 1/8 part Maraschino Liqueur and 1/8 part Creme de Violette (Not Yvette!).
Changing the Aviation to 4 parts gin, 1 part lemon, and 1 part Maraschino isn’t “nomenclature”, it’s disrespecting the person who created the recipe.
I will say I think part of the problem is size.
An Ensslin Aviation made with a 2 oz (total) pour, chilled to perfection, is a bracing tonic, something to get your appetite and saliva going when you feel a bit down.
An Ensslin Aviation made with a 3 oz pour gets warm, catches in your throat, and is basically undrinkable half way before you are done.
As pour sizes have increased, many of these “tonic” drinks have had to be re-jiggered with more liqueur and simple syrup to allow them to be drinkable for people who like to linger over their (sadly warm and disgusting) cocktails.