Recipe: Fog of Saturn

This is my take on a Fog Cutter, incorporating Passionfruit Syrup and an orange liqueur to replace some of the juice elements. Clearly influenced by another all-time gin classic, the Saturn.

Fog of Saturn
1 oz Lime Juice
⅔ oz Orgeat (Latitude 29)
¼ oz Passionfruit Syrup (Liber)
¼ oz Cointreau
1½ oz London Dry Gin (Beefeater)
2 dash Orange Bitters
Shake with ice and float 1½ oz Cream Sherry (Harvey’s Bristol Cream)

Some might object to the amount of sherry being used here, but to me I love the combination of the sherry with the tropical elements and the gin.

Samoan Fog Cutter Modified

I got this Tiki Tolteca mug at the Alameda Point Antiques Fair (thank you @smuggler_steve), so wanted to make a drink in it. I had a great time visiting Tiki Tolteca in New Orleans in 2018, now sadly shuttered.

The drink was a Samoan Fog Cutter, though I misread the ingredients and ended up switching the ratio of Lemon and Orange Juice. I also used a Cara Cara Orange, so this ended up quite a bit sweeter than it would have been otherwise and I think was a more balanced ratio. I also used a lot more Sherry than what the original recipe calls for and to me is better for it.

I thought this tasted great, and I did find that even the small amounts of Brandy and Gin were providing a more complex blend of noticeable flavors than if this just used light rum.

Samoan Fog Cutter Modified
2 oz Cara Cara Orange Juice
1 oz Lemon Juice
½ oz Orgeat (heavy pour)
½ oz Gin (Beefeater)
½ oz Brandy (Korbel)
1½ oz Light Rum (Trader Vic’s)
1 oz Sherry (Harvey’s Bristol Cream)
Shake ingredients with ice, saving the Sherry for a float.

Book Club Cocktails

Mrs. Mai Tai hosted her monthly Book Club with friends and asked me to make cocktails for the group. This was the menu I came up with, intended to present some different kinds of flavors than are usually seen on mainstream cocktail menus.

  • The Pampanito: a Smuggler’s Cove recipe featuring Molasses Syrup
  • Saturn: a Gin-based cocktail with exotic cocktail sweeteners
  • Blue Hawaii: I included a little quarter ounce of Wray & Nephew Overproof to give this a little extra kick of flavor
  • Tradewinds: a great combination of coconut plus Apricot Liqueur

The cocktail that blew everyone away was the Saturn, served up. Even the attendees who said they didn’t like Gin found this delightful. I made more of these than the other cocktails combined.

I can see why people build or acquire bars for their homes; trying to make this many drinks sink-side in the kitchen is kind of a pain. But at least the results came out great.

Recipe: London Dry Spin

I still had more White Grapefruit Juice so I did a little riff that actually ended up tasting quite nice. This is definitely grapefruit-forward, but I think it pairs well with the gin and the hints of orange and the rich orgeat syrup. This leans tart, so if you like it sweeter I’d suggest bumping the Cointreau to ¾ oz.

London Dry Spin by Kevin Crossman
1 oz Fresh White Grapefruit Juice
¼ oz Fresh Orange Juice
¼ oz Orgeat
½ oz Cointreau
2 oz London Dry Gin (Beefeater)
Shake with ice and strain into a coupe glass

The Orgeat used was homemade from Pearl’s Hideaway and is bit on the cloudy side compared to some commercial syrups such as Latitude 29. In this case, the cloudy white cocktail made this look a bit different from Daiquris and other cocktails served up. Liber & Co. orgeat would have similar cloudy results.

Grapefruit Comparison

I was gifted some White Grapefruit from someone locally who has a neighbor with a tree, so I did some comparison testing with a Rudy Red.

Old Friend
¾ oz Grapefruit Juice
½ oz Campari
¼ oz Elderflower Liqueur
1½ oz Beefeater Gin
Shake with ice and strain into a coupe. Garnish with a lemon twist.
The original spec calls for St. Germain but I only have the Giffard Elderflower.

I made two of these, and found that I preferred the sweeter Red Grapefruit in the cocktail. I don’t know that I would have refused the tarter one with White Grapefruit, but the difference between the two was certainly obvious and noticeable given the relative percentage of juice in this recipe. And you know I like things a little sweeter. Overall, this was a pretty tasty cocktail either way.

Navy Grog and Zombie testing this weekend.

Sling of Davy Jones at Dr. Funk

I was pleased to try this Singapore Sling riff at Dr. Funk, which I found to be a wonderful blend of complex flavors. It is made with “wild roses, velvety honey, bright citrus, Cocchi Rosa aromatized sweet vermouth, Becherovka herbal bitters & gin.”

Ken Wongdejanan really crushed it on this one. The cocktail program at Dr. Funk continues to impress and seems to be extraordinarily strong across all cocktail styles.

Off-Menu Saturn at Dr. Funk

You know that a bartender knows their stuff when don’t flinch when you order an off-menu cocktail. In this case, it was the ask for a Saturn at Dr. Funk in San Jose, and Paul McCoun  made a great one.

The Saturn is a late-classic era tiki cocktail with Gin, Orgeat, Falernum, Passionfruit Syrup, and Lemon Juice. Every tiki bar should have these ingredients and this is a well-known cocktail so it shouldn’t be an issue to order one, but sometimes you never know. I like Dr. Funk’s Mai Tai, so wanted to try a cocktail that also used Orgeat, and the Saturn is one of my favorites. The original specs called for the Saturn to be blended, but I find it is better when served up – and that’s exactly how Paul prepared it. Paul even made a cool planet-with-rings garnish.

Every cocktail I’ve had a Dr. Funk has been great, and I hear an updated cocktail menu is coming soon. Looking forward to see what else the medical staff come up with.