Post #763958 by JenTiki on Wed, May 18, 2016 2:46 PM

Here's the recipe I believe is being used in the aforementioned bar: 1.25 gin, .75 lemon, .50 pf syrup, .25 falernum, .25 orgeat. Shake, strain into coupe, peel a strip of lemon peel, express oils over drink, float peel in the glass. It is also made sometimes with white rum if requested, which I often do at home.

The consideration as to which particular spirit/brand you use has to be about not overpowering the other ingredients. The charm of this drink for me is the delicate balance of the four non-gin ingredients. Generally, I use BGR pf syrup, Taylor Velvet falernum, and Giffard orgeat. I think the BGR falernum and orgeat would be too much for this drink, at least to my tastes. I drink the Saturn when I want something delicate, refreshing, and slightly flowery. Keeping the pf at .5oz and the falernum and orgeat at .25oz makes the pf the star of the drink.

On the other hand, if you're doing the blended slushy version, or crushed/cubed ice version, the richer brands of the ingredients might make sense since there is so much more dilution with those methods. It might be interesting to try the blended one using a richer rum, or aged gin. I picked up a local North Carolina gin recently that I might try in the slushy version. It is barrel aged and has some very floral notes, including what I pick up as lavender. I might give this a try tonight if I there are any lemons in the house when I get home.