Name: Saturn
Total time: 5 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 7.5 ml Falernum liqueur; 7.5 ml Orgeat syrup; 7.5 ml Passion fruit syrup; 15 ml Lemon juice; 1&frasl;4 barspoon Xanthan gum (E415)

Saturn
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Glass:

Serve in a Sling glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
¹⁄₄ oz	Difford's Falernum liqueur
¹⁄₄ oz	Monin Almond (Orgeat) Syrup
¹⁄₄ oz	Monin Passion Fruit Syrup
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₄ barspoon	Xanthan gum (E415)

Read about cocktail measures and measuring

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.

How to make:

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:

Orgeat (almond) sugar syrup (2:1) - Nuts

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Tiki-influenced frozen gin sour with passion fruit and almond.

View readers' comments

History:

Created in 1969 by J. "Popo" Galsini, a bartender at Palms In The Jungle restaurant in Anaheim, California, this was his winning cocktail in that year's International Bartender's Association World Championship. Originally named X-15, after the American rocket plane, he renamed his creation when one of the planes crashed, killing its pilot.

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.

More cocktails by J. “Popo” Galsini

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 8 comments for Saturn.
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Nicola Adams

8th June 2024 at 00:36

This is such an amazing tasting cocktail, it’s up there with the classics in my book. For an even brighter, even zingy-er taste, instead of passion fruit syrup I use the contents of @ 1/2 a fresh passion fruit - seeds and all - along a dash of simple syrup, and as this is usually ends up being rather more than 7.5ml, I adjust the amounts of everything else to keep the same ratios. I can't always be bothered crushing ice, but luckily made as a regular shaken cocktail it’s still truly STELLAR!

Jose Cruz

3rd December 2023 at 04:47

5 oz of ice was too diluted even thought i went 10ml orgeat/passion/faler. To make up for this i added another 20 ML orgeat syrup (total 10+20=30) awesome drink after that, spicy and rich.

Jose Cruz

26th December 2023 at 05:42

Okay. This proportions land this drink as the best cocktail i recall ever tasting or making. The key is not to over-blend it, for me just a pulse or two. I am using special edition Etsu Yuzu Japanese Gin, which with the lemon and the orgeat balance in ever evolving waves of flavors that keep changing as the ice leftovers dynamically transform each sip. 12/10

Jose Cruz

3rd December 2023 at 04:54

it did also make it sweeter, but not cloying. a less dry alternative, maybe even medium sweet.

Michael From Canada

2nd June 2023 at 22:21

It was good but too diluted with 8oz of ice. Next time I will try with 6oz

Simon Difford

3rd June 2023 at 06:05

Agreed. I usually use a 7oz scoop and I have reduced the size above to reflect this.

Matthew Clark

13th January 2023 at 22:17

This drink is absolutely delicious. Make big batches in the blender and you will delight party guests. I add a few dashes of grenadine syrup to give the drink a more Saturnine color.

Damian Cibor

10th September 2022 at 11:00

Wondering will shaking with crushed ice and straining on fresh crushed ice will be as good as blending? I hate cleaning my blender :)

Alex Grieb

8th July 2023 at 20:24

I use an immersion blender in a shaking tin, which gives me great results but a lot less cleanup and the ability to make individual servings.

Simon Difford

10th September 2022 at 11:35

I'd try shaking with a mix of cubbed and crushed ice then straining over fresh crushed ice. Best to take ice from -18 freezer and then crush to ensure does not overly dilute the cocktail.

Gregory Allen

10th June 2022 at 19:37

I love this drink, it was one of the first I ever wanted to reproduce at home. I used John Taylor's velvet falernum and a passion fruit nectar reduction to replace store bought syrup. I could sip this all day! Cheers everyone.

John Hinojos

5th May 2022 at 00:25

This was very refreshing and fruiting. Used passion fruit liqueur instead of the syrup to lessen the sweetness. It had the perfect amount of sweetness for us. The bending of the ingredients gives it a wonderful hint of grapefruit. Loved it.

Nicola Brown

29th July 2021 at 20:46

Haven’t tried it yet but I have everything but passion fruit syrup but I do have passion fruit liqueur. Wondering how I should adjust the recipe. Cheers

James Brooke

24th March 2022 at 21:44

I'm afraid, I don't think you can. The liqueur won't be nearly as sweet as a syrup.
There is a good recipe for home made passion fruit syrup on garlicandzest.com or you can buy 600ml of ready made Teisseire Le Sirop Passion Fruit from Waitrose for less than £4.00.
Good luck.

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