In this episode, Uncle Brad and Jules dive into the Saturn, the gin-based tiki classic that somehow slipped past even Brad’s “tiki geek” radar, and use it as a launchpad into space‑age tiki history, modern bar culture, and real‑world home bartending. Brad finally makes and tastes a Saturn on air, explains why a tiki drink built on gin instead of rum still feels fully tiki, and walks through the cocktail’s 1967 Southern California competition origins and its later resurrection during the modern tiki revival. Jules leans into her garnish obsession with the iconic Saturn ring (lemon peel + cherry) and introduces her own riff, the Titan, layering in absinthe, rhum agric ole funk, and passion fruit for a richer, moodier take. Finally, we answer Spencer_Petersen81’s question about their actual at‑home “default” drinks - revealing a shared soft spot for old fashioneds, Brandy Crustas, and Spanish‑style gin and tonics.
Classic Saturn (Uncle Brad’s build)
2.5 oz gin (London dry; you used Mermaid Gin)
0.5 oz falernum liqueur
0.5 oz orgeat
0.5 oz passion fruit syrup
1 oz fresh lemon juice
Method:
Add all ingredients to a blender without ice and blend briefly to combine and aerate.
Fill a tiki mug or tall glass with crushed ice.
Pour the blended mix over the crushed ice.
Garnish with a “Saturn ring”: a long strip of lemon peel twisted into a circle around a cherry, skewered on a cocktail pick.
Titan – Saturn Riff (Jules’ build)
Absinthe, for rinsing the glass
1 oz gin (e.g., a London dry like Ford’s)
0.5 oz rhum agricole
0.75 oz fresh lemon juice
0.5 oz orgeat
0.5 oz passion fruit purée
0.25 oz falernum
Crushed ice (about 1 cup or slightly less)
Method:
Rinse your serving glass with absinthe, then discard or drink the rinse.
Add all remaining ingredients to a blender with the crushed ice and blend until smooth.
Fill the absinthe-rinsed glass with fresh crushed ice and pour the blended mixture over it, topping with more ice if needed.
Garnish with the same Saturn ring (lemon peel + cherry on a pick); optionally add a slapped mint sprig for extra aroma.
The Art of Drinking
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Website: joinjules.com
Brad
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