Remember my post on 5 things NOT to put in cocktails? Number 2: FISH.
Enter Alaskan Smoked Salmon Flavored Vodka, from Wasilla, Alaska aka Sarah Palin’s hometown. Grossed out yet? No? Then take a gander at this quote from an article from The Associated Press on how this lovely item is made:
“Once the fish is smoked, the skin is removed and employees masticate the fillets.”
What??!?!? Masticate? As in chew it up and (presumably) spit it out? I’m hoping this is an error, and they meant to use the word macerate, which is commonly used in the world of spirits infusions.
I’m all for umami in cocktails, but I’m sticking to my guns and calling “disgusting” without having ever tried the product.
But just to play devil’s advocate….I’m also including a recipe from Salvatore Calabrese’s book, Cocktails by Flavor. His drink calls for using the actual smoked salmon, which I could see adding a pleasantly bracing brininess, dirty-martini style. If you must go the salmon route, folks, at least do it right, OK?
Sassy Salmon by Salvatore Calabrese
1 2/3 oz. vodka
1 piece smoked salmon, two fingers wide
1 small piece dill
2/3 oz. dry white wine
2/3 oz. fresh lemon juice
2 thin slices chile pepper
garnish: sprig of dill
Gently muddle the smoked salmon, dill, and chile with the lemon juice in the bottom of a shaker. Add the remaining ingredients and shake. Strain into a cocktail glass. Garnish with a piece of dill on the drink.