Leave a comment

9. October 2014 by swizzzlestick

Are you going to you enjoy planked salmon on your barbeque this weekend? Why not serve a Tillicum as aperitif!

The name comes from the Indian Tillicum village where salmon is cooked fire-side on a wooden plank. Robert Hess created this drink in 2006, according to his book The Essential Bartender´s Guide.


2 and 1/4 oz. Gin, 3/4 oz. Dry Vermouth, 2 dashes Peychaud´s Bitters, garnish: Slice of raw smoked Salmon skewered flat on a pick


Sitr ingredients with ice and strain into a cocktail glass. Garnish with the skewered salmon.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Swizzzlestick on Instagram!

#TheItalianJob with #smithandcrossrum #cocchiamericano #aperol #Byrrh #orangebitters #orangepeel Dehydrated #orangewheel
#Imbibe #josephakhavan #Blister with #gin #lemonjuice #cremedenoyaux #sugar 

Featured Drink Blog of 18 January 2015

Foodista Drink Blog of the Day Badge

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 174 other followers

%d bloggers like this: