CLASSIC · HAYMAN'S LONDON DRY GIN

Saturn

Name: Saturn
Cuisine: Cocktail
Ingredients: 75 ml Hayman's London Dry Gin; 15 ml Difford's Falernum Liqueur; 15 ml Orgeat (almond) Sugar Syrup (2:1); 15 ml Passion Fruit Syrup; 30 ml Freshly Squeezed Lemon Juice; Xanthan Gum (E415); 210 ml Crushed Ice; Luxardo Maraschino Cherry; Lemon Zest Ring

Created by José Popo Valencia Galsini in 1969 while working at Palms In The Jungle restaurant in Anaheim, California.

Ingredients

Hayman's London Dry Gin75 ml

Difford's Falernum Liqueur15 ml

Orgeat (almond) Sugar Syrup (2:1)15 ml

Passion Fruit Syrup15 ml

Freshly Squeezed Lemon Juice30 ml

Xanthan Gum (E415)

Crushed Ice210 ml

Luxardo Maraschino Cherry

Lemon Zest Ring

Glassware

Sling glass

Chilled.

Method

1
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. DRY BLEND (without ice) the first 5 ingredients (all but Xanthan gum) on a slow setting, then gradually add Xanthan while continuing to blend. Add 210ml of crushed ice and BLEND some more. POUR into the chilled glass. Garnish with the pre-prepared skewered cherry planet encircled by a lemon zest ring rested across the rim.

From the Bartender

Created by José "Popo" Valencia Galsini in 1969 while working at Palms In The Jungle restaurant in Anaheim, California. Originally named X-15 after the rocket spaceplane, it was renamed after one of the experimental planes crashed. This cocktail was Galsini's winning entry in that year's International Bartender's Association World Championship, and was later rediscovered and popularized by Jeff "Beachbum" Berry in his 2010 book, 'Beachbum Berry Remixed'.

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