Saturn

Syrup, unless you adjust for it. Fifteen milliliters of sweetened passion fruit syrup is what these proportions assume. Unsweetened puree is far more acidic, so if that is what you have, add 8 ml of simple syrup and take the lemon down to 10 ml.

Something with real juniper and citrus peel behind it. Passion fruit and orgeat are loud, and a soft modern gin vanishes underneath them. A standard London dry at 43 to 47 percent keeps its shape. Sloe gin and heavily floral bottlings make a different drink.

The original carries a small measure, and it is the ingredient that ties almond and passion fruit together with clove and lime. If you own a bottle, add 8 ml and drop the orgeat to a bar spoon. Without it the drink is simpler and a little more tart.

Either. Straight up in a chilled coupe keeps it tart and concentrated, which is how it reads sharpest. Over crushed ice it goes softer and longer, closer to how a tiki bar would have handed it over. If you go tall, add soda so the melt does not just thin it out.

A classic Saturn calls for 45 ml (1.5 oz) Gin, 15 ml (0.5 oz) Fresh lemon juice, 15 ml (0.5 oz) Passion fruit purée, 8 ml (0.25 oz) Orgeat syrup. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Saturn is roughly 22% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Saturn is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.