The Zeppelin

Written by Wynter Holden Category: Drink Issue: July 2016
Group Free

Rum was the base of most tiki drinks before mixologist J. “Popo” Galsini created his gin-based Saturn cocktail in the ‘60s. Made with falernum, orgeat and passionfruit juice, this tropical cooler won the 1967 International Bartenders Association World Cocktail Championship. Galsini earned bragging rights and a spot in cocktail history.

Inspired by The Saturn, The Parlor mixologist Riley Jones designed his Zeppelin cocktail as a smooth, juniper-scented alternative to the typical tiki. “Vanilla and coconut provide the viscosity in the cocktail and give it a velvety mouthfeel,” Jones says. To make it at home, combine 1.5 oz. Rutte Old Simon Jenever with ¼ oz. each Velvet Falernum, coconut liqueur and vanilla syrup. Add ¾ oz. lemon juice and ice. Shake and strain into a rocks glass over ice, then finish with expressed lemon peel for a citrusy liftoff. 

 

$11

The Parlor

1916 E. Camelback Rd., Phoenix

602-248-2480, theparlor.us