Paradise Lost’s Saturn

Ray Sakover | New York City

photo: Noah Fecks

At Paradise Lost, the Saturn stands out not just because it’s garnished to the nines and served in a cloud of liquid nitrogen, but also because the bar’s falernum is made with a measure of bird’s eye chile, giving new dimension to the tropical gin drink in a way that feels like it should’ve been there all along.

Ingredients

Serving: 1

  • 1 1/4 ounce navy-strength gin, preferably New York Distilling Co. Perry’s Tot Navy Strength Gin
  • 1 1/4 ounce navy-strength gin, preferably New York Distilling Co. Perry’s Tot Navy Strength Gin
  • 1/2 ounce Old Tom gin, preferably Hayman’s Old Tom Gin
  • 1/2 ounce Old Tom gin, preferably Hayman’s Old Tom Gin
  • 1/2 ounce gin, preferably Bimini Gin
  • 1/2 ounce gin, preferably Bimini Gin
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/2 ounce Orgeat Works Toasted Orgeat
  • 1/2 ounce Orgeat Works Toasted Orgeat
  • 1/4 ounce Boiron passion fruit purée
  • 1/4 ounce Boiron passion fruit purée
  • 1/4 ounce Orgeat Works Latitude 29 Orgeat
  • 1/4 ounce Orgeat Works Latitude 29 Orgeat
  • 1/4 ounce Thai spice falernum (see Editor’s Note)
  • 1/4 ounce Thai spice falernum (see Editor’s Note)
  • 5 drops 25% saline solution
  • 5 drops 25% saline solution

Garnish: lemon wheel, lime wheel

Directions
  1. Combine all ingredients in a shaker tin with 8 ounces of pebble ice and flash-blend for 5 seconds or until tin is frosty.
  2. Pour into a rocks glass and top with an additional 4 ounces of pebble ice.
  3. Garnish with a lemon wheel, lime wheel, cocktail fan and plastic alien toys.
Editor's Note

Thai Spice Falernum
300 milliliters Palo Viejo rum (or neutral 80 proof Cuban-derivative style)
150 milliliters Batavia arrack, preferably Batavia Arrack van Oosten
60 grams lemongrass, crushed
54 grams lime peels
8 grams cassia buds, crushed
6 grams makrut lime leaf
5 grams galangal, dried and sliced
5 grams unsweetened dried coconut chips
3 grams dried whole Thai bird’s eye chile, crushed
1 gram coriander seeds, crushed
450 milliliters water
900 grams white sugar
100 milliliters grated Thai palm sugar

Combine the first 10 ingredients in a nonreactive container for 24 hours. Fine-strain through a chinois, reserving the infusion botanicals. Set infused rum aside. Combine the reserved botanicals, water and sugars in a stockpot and heat to 70°C (158°F), stirring to dissolve the sugars. Cool to room temperature and fine-strain. Combine the spirit infusion with the syrup, stir to mix and refrigerate.

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