Tillicum

From Chanticleer Society
Revision as of 18:22, 9 February 2019 by DrinkBoy (talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Salmon, baked over an open fire at Tillicum Village near Seattle
  • 2 1/4 ounce gin
  • 3/4 ounce dry vermouth
  • 2 dashes Peychaud’s bitters

Stir with ice and strain into a cocktail glass. Garnish with a slice of raw smoked salmon skewered flat on a pick.

(Source: Robert Hess)

According to Robert:

I sometimes like to play around a little with thinking about different garnishing possibilities. One day I was in the grocery store and saw a packet of raw smoked salmon on sale, this packet was the bits and ends left over after making those fancy packets of "Lox", and while perfectly good, wasn't quite pretty enough to be used for a finely turned out buffet. I felt their size however would work really well in a cocktail. My first try was just with an ordinary Martini, and found that it worked really well, so I created this drink to better match the salmon with a salmon-ish colored drink. The name for the drink comes from the local Tillicum Indians, they would smoke their salmon around a fire by splaying them out on wooden sticks, so I skewered the salmon such that it mimics this effect.