A refined, yet fruit forward Martini riff on the Tiki classic Saturn 🪐 🍹 The notes of juniper, citrus peel, and other botanicals in the gin blend work nicely with the sweet/tart notes in the passionfruit liqueur. Splashes of mango brandy and Falernum help boost the tropical fruit and spice notes while the combination of the amontillado sherry and Creme de Noyeaux (liqueur from apricot pits, almonds) helps lend some of the nutty notes that orgeat brings to the original while also helping dry out and balance the drink. The dash of the preserved lemon/sumac forward Moroccan bitters and essential oils from the orange twist brighten the drink and bring some citrus aroma to each sip .75 oz Gin (a bottle that is less juniper forward/pairs with citrus like Four Pillars, Plymouth, or Monkey 47 is nice here) .25 oz Old Tom Gin (a style older than London Dry style that is a bit more rounded with a touch of sweetness; Hayman’s or Scofflaw are nice here) .25 oz Mango Eau de Vie (Rhine Hall) .75 oz Amontillado Sherry (Bodegas Yuste, Hidalgo, Lustau, etc) .25 oz Passionfruit Liqueur (Giffard; passionfruit syrup from Small Hand Foods can sub) Scant tsp Falernum (Rum-based liqueur with clove and lime zest from Barbados; John D Taylor, etc) Scant tsp Creme de Noyeaux (prohibition era liqueur with notes of apricot and almond) 2 dashes Bitter End Moroccan Bitters Stir with ice and strain into a chilled coupe. Garnish with an orange twist