• 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

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.