Salmon Martini

Ingredients

• 2 cups (16 ounces) gin (such as Tanqueray no. 10)
• 0.5 cup (4 ounces) cold smoked salmon
• 3 tablespoons (1 1/2 ounces) Salmon-Infused Gin
• 2 tablespoons (1 ounce) blanco vermouth (such as Tximista, Lacuesta or Dolin Blanc)
• 1 tablespoon (1/2 ounce) gin (such as Tanqueray no. 10)
• Pickled caperberry, for garnish

Steps

1. Combine gin and salmon in an airtight container and let stand at room temperature for 1 week. Transfer to the refrigerator and chill for 2 weeks. Pour mixture through cheesecloth or oil filter paper to remove excess fat and clarify; discard salmon. Infused-gin can be stored in the freezer for up to 1 month.
2. Combine Salmon-Infused gin, vermouth and gin in a mixing glass. Add ice and stir until well chilled. Strain mixture into a chilled Nick & Nora glass. Garnish with a caperberry.