Smoked salmon-infused gin and a caperberry garnish channel all the bagel and lox vibes into a balanced, brunch-perfect cocktail in this play on a dirty martini. Served at Bar Moruno in Los Angeles, a Spanish-inspired wine and cocktail bar, this signature martini is a nod toward the rest of the restaurant's menu, which is full of Spanish conservas and preserved fish. While it takes around three weeks to fully infuse the flavor of cold smoked salmon into dry gin, the result is a luscious, unique, and delicious spirit that can be used in a variety of cocktails.
Ingredients
- 2 cups (16 ounces) gin (such as tanqueray no. 10)
- ½ cup (4 ounces) cold smoked salmon
- 3 tablespoons (1 1/2 ounces) salmon-infused gin
- 2 tablespoons (1 ounce) blanco vermouth (such as tximista, lacuesta or dolin blanc)
- 1 tablespoon (1/2 ounce) gin (such as tanqueray no. 10)
- pickled caperberry, for garnish
Instruction
- Combine gin and salmon in an airtight container and let stand at room temperature for 1 week. Transfer to the refrigerator and chill for 2 weeks. Pour mixture through cheesecloth or oil filter paper to remove excess fat and clarify; discard salmon. Infused-gin can be stored in the freezer for up to 1 month.
- Combine Salmon-Infused gin, vermouth and gin in a mixing glass. Add ice and stir until well chilled. Strain mixture into a chilled Nick & Nora glass. Garnish with a caperberry.
