Pegu Club
My house drink; meaning if you come to my house (and you’re certainly all invited) this is very often my standby cocktail.
2 1/4 ounces gin
1 ounce Cointreau
3/4 ounce fresh lime juice
3 healthy dashes Angostura bitters
Lime slice, for garnish
Pour all the liquid ingredients into a cocktail shaker filled with ice and shake well. Strain into a martini glass, garnish with the lime slice, and serve.
Yield: 1 cocktail
Gin & Juniper Gravlax
(From Marthastewart.com)
Ingredients
3/4 cup kosher salt
1/2 cup sugar
3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange
1 tablespoon coarsely ground pepper
2 tablespoons coarsely ground juniper berries
1 cup chopped fresh dill
1/4 cup gin, such as Hendrick’s
1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed
Directions
Step 1: Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
Step 2: Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
Step 3: Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve on crackers, toast, bagels, etc.