This recipe was first published as part of our Behind the Recipe feature on the Mohinga Martini.

45ml Fat washed salmon vodka*
45ml Homemade vermouth**

*Fat washed salmon vodka: 6 to 8 salmon skins; 1 bottle of vodka; butter. Lightly fry skins in melted butter, then let them cool before adding to the vodka. Freeze the vodka mix, defrost again then strain through coffee filters for a clarified vodka.

**Homemade vermouth: 1 bottle Chardonnay white wine; coriander stems; ginger trimmings; lemongrass bottoms; 100ml fino sherry. Add coriander, ginger and lemongrass to the Chardonnay. Gently heat the wine and herbs and leave them to steep for 6 hours. Once cooled, add 100ml of fino sherry to fortify the vermouth.