For years, we’ve been soaking salmon fillets in cheap vodka to remove any hint of fishiness. One night, we had the inspiration to substitute a bottle of hard cider—the fizzy stuff—for the vodka, and voila! A new recipe was born. If you have pink curing salt—also known as Prague powder or InstaCure—use it. If not, don’t worry. Your salmon will still be wonderful.
Caorunn Gin. 41,8 % ABV. Contemporary. Small batch, quadruple-distilled Scottish Gin personally crafted by Gin Master, Simon Buley. Using only the finest pure grain spirit, natural Scottish Water and 11 botanical gin ingredients. In 1,000 litre batches, the spirit is vaporised through the world's only working Copper Berry Chamber.