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.