Salmon Martini

Dave Kupchinsky | Los Angeles

The base of Bar Moruno’s Salmon Martini is Tanqueray gin infused with cold-smoked salmon. The cocktail is stirred with a blanco vermouth from Spain’s Basque region to balance out the salinity, and garnished with a caperberry.

Ingredients

Serving: 1

  • 2 ounces salmon-infused gin, preferably Tanqueray (see Editor’s Note)
  • 2 ounces salmon-infused gin, preferably Tanqueray (see Editor’s Note)
  • 1 ounce blanco vermouth, preferably Tximista
  • 1 ounce blanco vermouth, preferably Tximista

Garnish: caperberry

Directions
  1. Combine all ingredients in a mixing glass and stir to combine.
  2. Strain into a Martini glass.
  3. Garnish with a caperberry.
Editor's Note

Salmon-Infused Gin
Add 8 ounces cold-smoked salmon per each liter of gin. Refrigerate for 3 weeks to infuse, and filter well to remove solids before using.

Tagged: gin, Martini, vermouth

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