Saturn
Ingredients
- 2 1⁄2 oz Tanqueray London Dry Gin
- 1⁄2 oz Difford's Falernum liqueur
- 1⁄2 oz Monin Almond (Orgeat) Syrup
- 1⁄2 oz Monin Passion Fruit Syrup
- 1 oz Lemon juice
- 1⁄4 barspoon Xanthan gum
Method
Glassware:
Serve in a Sling glass
Prepare:
- Select and pre-chill a SLING GLASS.
- Cut a thick lemon slice wheel and remove the inside to leave a round ring of zest. Skewer the ring and a Luxardo Maraschino Cherry to form a cherry planet encircled by a lemon zest ring.
Method:
- DRY BLEND (without ice) first 5 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with pre-prepared skewered cherry planet encircled by a lemon zest ring rested across the rim.
Allergens:
Recipe contains the following allergens:
History:
Created by José "Popo" Valencia Galsini, who emigrated from the Philippines to become a well-known bartender in California. He came up with the Saturn in 1969, while working at Palms In The Jungle restaurant in Anaheim, and it was his winning cocktail in that year's International Bartender's Association World Championship.
Originally named X-15, after the North American Aviation rocket spaceplane, Popo renamed his creation after the third of the experimental planes crashed on 15th November 1967. The pilot who died that day, Major Michael J. Adams, was posthumously awarded astronaut wings as his flight, prior to the in-flight breakup, exceeded the altitude that NASA recognises as the edge of space.
The Saturn is known to modern bartenders thanks to Jeff "Beachbum" Berry, who copied the recipe from a commemorative glass he found in a Californian thrift shop. After researching the cocktail and its creator, he published the Saturn in his 2010 book Beachbum Berry Remixed.
Review:
A Tiki-influenced frozen gin sour with passion fruit and almond.
