The Salmon Flavored Martini Made Its Home At This LA Restaurant

Some may regard the act of adding egg whites to cocktails a bit odd, although they are an essential ingredient in beverages such as whiskey sours and gin fizzes. That isn't without good reason — many people wouldn't consider eggs as a food you enjoyed uncooked. Nonetheless, egg whites, once shaken up to create a foam-like texture, add a unique texture and protein to alcoholic beverages (via Saunder's Eggs).

So if rum and coke enthusiasts think that this combination is strange, then a fish-infused (mind the pun) cocktail will completely blow them out of the water. Like with eggs, fish are typically heated up before consumption, in order to avoid bacterial infection (via Fine Dining Lovers). But one LA restaurant flavors one of its drinks with salmon, defying all rules of traditional fish preparation (with the base of this drink taking about three weeks to make) and orthodox mixology.

Though the thought of this drink might repel some people away, cocktail lovers who are fans of more artistic drinks such as the ones served at Thyme Bar in New York City may be interested in trying this beverage out. After all, if you're willing to try a drink called "Trumpet of Death," a salmon-flavored drink shouldn't be daunting at all (via Slowdown).

In fact, many people, spoke positively about the drink, which is served at Bar Moruno in Los Angeles. One Yelp reviewer, Libby R, wrote the drink down as one of her suggestions, stating, "AMAZING. I love a salty well balanced martini and this is aces." Another diner, Brian F, referred to the martinis at the restaurant as, "world class," emphasizing the, "one infused with salmon!"

However, despite all of its high praises, this fishy cocktail is not as complicated to prepare as people might think. Many people enjoy eating pickled fish, such as herring, and essentially, that brine is the main component of this unique drink (except, with gin instead of vinegar). Food & Wine shared a recipe mimicking Bar Moruno's, which is made out of salmon-infused tanqueray gin, atxa dry & blanco vermuts, and caperberry, according to the menu on its website.

According to the Food & Wine recipe, the salmon would ideally sit in the gin for a total of three weeks, with one week being at room temperature and the remaining time with it stored in the refrigerator. Despite all the time the fish is spending marinating in the liquor, the resulting gin is not overpowering, but "a subtle savoriness from the smoked salmon that comes through with just a hint of salmon flavor." 

Therefore, this drink might be worth a try for its skeptics, because paired with the classic bitter, slightly dry taste of a martini, this unexpected "fishy" addition might surprise many.