Gin’s propensity for briny, herbal flavors lend it perfectly to this recipe for Gin 33 & beet cured salmon. Similar in preparation to a classic lox, the bright red beets and striking orange salmon flesh make this dish a real show-stopper! Make sure to seek out the very best quality fish you can find, it really makes a difference here. Every brunch needs a special cocktail, and we suggest the Strawberry Fizz (recipe below)!
1-1/2 lb filet of salmon, skin-on
1 large red beet, peeled and cubed
1 cup kosher salt
1/3 cup New Deal Gin 33
2/3 cup cane sugar
4 tsp whole black peppercorns
4 tsp juniper berries
4 tsp whole coriander seeds
Green garlic cream cheese
Green garlic cream cheese:
8 oz cream cheese (at room temperature)
2 stalks green garlic, thinly sliced
1 scallion, thinly sliced
Zest from 1 lemon
Juice from 1/2 lemon
Kosher salt & freshly ground black pepper
1. Line a baking dish that’s long enough to fit the salmon filet with two sheets of plastic wrap, one length-wise and one width-wise, with lots of extra hanging off on all sides.
2. Make the cure: add the cubed beet, salt, sugar, gin, peppercorns, juniper, and coriander to a blender or food processor. Process until smooth.
3. Spread the cure evenly into the bottom of the baking dish and lay the salmon on top. Wrap the salmon snugly with the plastic wrap and transfer dish to the refrigerator. Allow salmon to cure for 48 hours.
4. After 48 hours, remove the salmon fillet from the cure and rinse under cold water and pat dry. Discard the cure. Allow the salmon to sit, uncovered, in the refrigerator overnight to allow the salt and sugar to evenly distribute into the cured fish.
5. For serving: carefully slice the cured salmon perpendicularly to the skin so that each slice has both the beet-stained outer portion and the bright orange inner portion showing, and making sure to not to slice into the skin. This can be a bit tricky, so here is a good video resource to see an example.
6. Serve the sliced salmon with toasted bagels, green garlic cream cheese, and fresh dill.
1/2 oz Gin 33
1/2 oz absinthe
1/2 oz lemon juice
1/2 oz lime juice
1/2 oz heavy cream
1/2 oz simple syrup
1 egg white
Lemon twist for garnish
Muddle 1 strawberry into a shaker tin. Add the gin, absinthe, lemon & lime juice, cream, simple syrup, and egg white to the shaker tin. Shake (without ice) for about 15 seconds. Add ice to the tin and shake briefly (about 10 seconds). Strain into a wine glass or highball glass and top with soda water. Garnish with a lemon twist and strawberry.
Cocktail recipe courtesy of Cameron Colley-Holck.