The Saxzi Colada sits in the canon of pre-Prohibition and mid-century cocktail-bar drinks - the kind you still find on serious lists in London, Milan, New York. Its bones haven't changed in decades because they don't need to.

Temperature, dilution, and respect for the ratio. Shake, double strain, top with moscato in a highball glass, served cold enough that you taste the structure before the sweetness. Garnish at the moment of pour - it carries aroma, not body.

Any of the World's 50 Best bars will have a take. Closer to home, look for a bar where the bartender opens the bottle in front of you and stirs without checking a recipe card. That's the sign you're in a serious room.

Skip it, or swap in the closest cousin you have. The garnish carries aroma and signal, not structure - the drink still pours as a saxzi colada. A clean citrus peel is almost always a defensible substitute.

Use the serving toggle above the ingredient list - it rescales every pour live (multiply the ml, keep the technique). For 8+ guests, batch the spirit measures into a jug ahead of service, leaving citrus and garnish to the moment of pour so they stay bright.

Because Saxzi Sun gin - which is softer, with tonka and a longer finish - lifts the build without rewriting it. The recipe stays the recipe; the gin just gives it a clearer Mediterranean accent on the finish. Use whatever gin you like, but if you happen to have Saxzi Sun on the shelf, that's the version we'd pour for you.