Saturn 1.000

Deb Lindsey for The Washington Post

Spirits Jun 19, 2018

This beautifully balanced gin drink, invented by J “Popo” Galsini, won the International Bartenders Association contest in 1967 and was rediscovered by tiki expert Jeff “Beachbum” Berry; the recipe was printed on the side of a glass in a California thrift store.

At Berry’s bar in New Orleans, Latitude 29, this drink is garnished with a thin peel of lemon around an ice sphere (resembling a ring around Saturn), but a cocktail cherry will do.

To read the accompanying story, see: Anyone who picks a fight over tiki drinks’ authenticity is missing the point of tiki drinks.

Make Ahead: Simple syrup can be refrigerated for months.

Where to Buy: High-quality passion fruit puree (such as that from the Perfect Puree) can be ordered online, but in a pinch, the passion fruit concentrate made by Rio Grande (available at many international markets, such as New Grand Mart) makes for a passable substitute. Orgeat is available at Ace Beverage and Batch 13 in the District, as well as online.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • 1 ounce lemon juice
  • 1/2 ounce passion fruit puree (see headnote)
  • 1/2 ounce simple syrup (see NOTE)
  • 1/2 ounce falernum (such as John D. Taylor’s Velvet Falernum)
  • 1/2 ounce orgeat
  • 2 1/2 ounces gin
  • 1 1/2 cups crushed ice
  • Good-quality cocktail cherry, for garnish (optional; preferably not red/sweet maraschino)

Directions

Chill a snifter or double Old-Fashioned glass.

Combine the lemon juice, passion fruit puree, simple syrup, falernum, orgeat, gin and ice in a blender; puree until smooth.

Pour into the glass; garnish with the cherry, if using.

NOTE: To make simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar has dissolved. Bring just to a boil, then cool. Transfer to a heatproof container. Cool, then cover and refrigerate until chilled.

Rate it

Recipe Source

From Galsini's recipe, adapted by Latitude 29 in New Orleans.

Tested by M. Carrie Allan.

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