About
The Saturn is by far the most popular gin-based tiki drink (and my partner’s favorite). Here, I closely follow Jean-Félix Desfossés’ (@jfdesfosses) recipe, where he adds half the gin post-clarification to maintain those delicate botanical notes that are usually lost during clarification. This time I used Empress gin, but you can easily use another gin and add butterfly pea flower for color. Rum is not usually included in a Saturn, but here it helps increase the ABV and ease the clarification process. I had the same idea @storyaboutcocktails did when he saw the Saturn mold – check his variation out!Cheers y’all!
Ingredients
- 2½ oz · 75 mlgin (Empress)
- 1 oz · 30 mlwhite overproof rum (Rum Fire)
- ¾ oz · 22.5 mlfalernum
- 1½ oz · 45 mlfresh lemon juice
- 1½ oz · 45 mlpassionfruit syrup
- ¾ oz · 22.5 mlorgeat
- 2½ oz · 75 mlmilk, to clarify
- 2½ oz · 75 mlgin, post clarification
Method
- 1
Combine all ingredients except milk.
- 2
Stir and pour over milk.
- 3
Let sit for a 1-2 hours (or overnight) until milk curdles.
- 4
Slowly pour mixture into funnel with coffee filter or paper towel.
- 5
First drops will be cloudy, so swap out container when drops are clear.
- 6
Pass through cloudy portion until all is clear.
- 7
Add remaining half of gin and optional butterfly pea flower extract.
- 8
Store in sealed bottle.
- 9
To serve, pour 3½ oz.
- 10
over clear ice.
- 11
Garnish with maraschino cherry wrapped with lemon peel, resembling Saturn.
anatomyofadrink.com/cocktails/saturns-rings