Saturn - Tiki Drinks and Food

N'' nui 'umi 'umi Tiki Socialite La Mirada Atoll Joined: Feb 21, 2011 Posts: 2718	N'' nui 'umi 'umi Posted posted on Wed, Oct 19, 2016 11:13 PM On 2016-05-18 13:50, mikehooker wrote: Some of us were discussing the gin-based Saturn cocktail on another thread and it was apparent there is a lot of love for this finicky drink, so figured we should dedicate a thread to figuring out the best way to make and enjoy it. According to Beachbum Berry, the drink was created by J. "Popo" Galsini in 1967 and won that year's IBA World Cocktail Championship in Majorca. The recipe calls for 8 oz of ice, blended til smooth. It's delicious and refreshing this way but I prefer to avoid "slushie" drinks whenever possible. I've made it shaken and strained into a chilled coup glass to enjoy like a daiquiri with varying results. The amount and size of the ice, as well as the shake time, no doubt have an impact on the aeration, dilution, and ultimate outcome of the drink. JenTiki says Smuggler's Cove does it this way and it's one of her favorite drinks there, so what is the magic combination of ice and shake? I've also made it by shaking and pouring un-strained into a tall glass, adding extra ice to fill. Being that it's barely over a two ounce drink, this adds a bit more dilution which actually makes more sense since the slushie version is completely diluted by the 8 ounces of ice it's blended with. So variables at play here are how much ice to put in the shaker, how long to shake, and how big a glass to pour it into (and if topping off with more ice is necessary) to achieve the proper amount of dilution. Of course, we also need to get into the ingredients and how impactful each is to the overall flavor of the drink. As for the gins, the recipe calls for a dry. Admittedly, I'm no gin connoisseur. I've had the cocktail a bunch lately, made either by myself or by friends with the following four gins which have all worked just fine: Bombay Dry, Hayman's London Dry, and two from Texas: Lone Star Gin and Austin Reserve (not sure what style those two are). Other ingredients: Lemon juice: Fresh squeezed of course Orgeat: I've used BG and even the low quality Trader Vic's full of HFCS Passion Fruit syrup: I've used homemade and BG Falernum: I've used homemade and Velvet Every combination I've tried has been good to great. Let's hear your success/fail stories! My wife and I don’t care for “slushie “ type drinks either. I had a couple of Saturns at Tiki Ko (Bakersfield, Ca.) recently that I really enjoyed and Bennie the barkeep there used a Boston shaker. Last week I tried my hand and followed a recipe that was identical to your recipe. Excellent except for the slushie part. since then I’ve made em in my shaker ( bout a cup of broken ice for a quadrupled recipe) and serve them in an ice filled double old fashioned with a cherry pined to an orange wheel for garnish. This excellent drink is now in rotation at the SharkBite (home bar) That’s what we’re having tonight. Cheers Btw, I used “Death’s Door “ Gin [ Edited by: nui 'umi 'umi 2016-10-19 23:18 ]

On 2016-05-18 13:50, mikehooker wrote:
Some of us were discussing the gin-based Saturn cocktail on another thread and it was apparent there is a lot of love for this finicky drink, so figured we should dedicate a thread to figuring out the best way to make and enjoy it.

According to Beachbum Berry, the drink was created by J. "Popo" Galsini in 1967 and won that year's IBA World Cocktail Championship in Majorca.

The recipe calls for 8 oz of ice, blended til smooth. It's delicious and refreshing this way but I prefer to avoid "slushie" drinks whenever possible. I've made it shaken and strained into a chilled coup glass to enjoy like a daiquiri with varying results. The amount and size of the ice, as well as the shake time, no doubt have an impact on the aeration, dilution, and ultimate outcome of the drink. JenTiki says Smuggler's Cove does it this way and it's one of her favorite drinks there, so what is the magic combination of ice and shake?

I've also made it by shaking and pouring un-strained into a tall glass, adding extra ice to fill. Being that it's barely over a two ounce drink, this adds a bit more dilution which actually makes more sense since the slushie version is completely diluted by the 8 ounces of ice it's blended with. So variables at play here are how much ice to put in the shaker, how long to shake, and how big a glass to pour it into (and if topping off with more ice is necessary) to achieve the proper amount of dilution.

Of course, we also need to get into the ingredients and how impactful each is to the overall flavor of the drink.

As for the gins, the recipe calls for a dry. Admittedly, I'm no gin connoisseur. I've had the cocktail a bunch lately, made either by myself or by friends with the following four gins which have all worked just fine: Bombay Dry, Hayman's London Dry, and two from Texas: Lone Star Gin and Austin Reserve (not sure what style those two are).

Other ingredients:
Lemon juice: Fresh squeezed of course
Orgeat: I've used BG and even the low quality Trader Vic's full of HFCS
Passion Fruit syrup: I've used homemade and BG
Falernum: I've used homemade and Velvet

Every combination I've tried has been good to great. Let's hear your success/fail stories!

My wife and I don’t care for “slushie “ type drinks either.
I had a couple of Saturns at Tiki Ko (Bakersfield, Ca.) recently that I really enjoyed and Bennie the barkeep there used a Boston shaker. Last week I tried my hand and followed a recipe that was identical to your recipe. Excellent except for the slushie part. since then I’ve made em in my shaker ( bout a cup of broken ice for a quadrupled recipe) and serve them in an ice filled double old fashioned with a cherry pined to an orange wheel for garnish. This excellent drink is now in rotation at the SharkBite (home bar) That’s what we’re having tonight.
Cheers
Btw, I used “Death’s Door “ Gin

[ Edited by: nui 'umi 'umi 2016-10-19 23:18 ]

Post #769554 by nui 'umi 'umi on Wed, Oct 19, 2016 11:13 PM