A Martini Under the Sea
Cocktail recipe by Laura Pica @boozy_bartender
This utterly unique cocktail recipe from Laura Pica is perfect for anyone who loves a delightfully savory drink. Featuring smoked salmon-infused gin and a caviar garnish, it’s just the thing for pre-dinner cocktails or happy hour gatherings.
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Ingredients: (Serves 1)
- 1 oz Smoked salmon-infused Highclere castle gin*
- 1 oz Highclere castle gin
- 1 oz Dolin Blanc Vermouth
- Expressed lemon peel
- Caviar garnish
*Smoked salmon-infused gin
- 16 oz Highclere castle gin
- 4 oz Cold smoked salmon
SMOKED SALMON-INFUSED GIN
Combine salmon and the gin of your choice in a glass jar and let sit at room temperature for 5 days. After day 5, refrigerate for 10 days (preferably 2 weeks).
After, strain the salmon infusion through a cheesecloth to clarify, leaving behind just the clear liquid. Strain once more and store in the freezer for use in your martinis.
The clarified liquid is rather mild in flavor, with the perfect rich smokiness and viscosity to round out a “dirty” martini variation.
DIRECTIONS:
Stir all ingredients except lemon twist in a mixing glass over ice until well chilled.
Strain into a chilled Julien Crystal Coupe, express lemon peel, drop 3 drops of Graza drizzle oil on the top, and garnish with a spoon of caviar.
ABOUT LAURA PICA
Laura Pica is a bartender and recipe developer who tells stories through food and cocktails. She loves learning what spirit someone dislikes and takes the opportunity to create a thoughtful drink that might change their mind. An avid glass collector, she has multiple walls of glassware at home so she can choose unique glasses that leave a lasting impression on her guests. She’s also in her martini era.
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