Campari and vodka cured salmon
A classic bar-side drink that I am very fond of is the Garibaldi. Made with Campari and orange juice, the bitter notes and fresh, frothy citrus blend perfectly. I’ve taken inspiration from this colourful duo and found it works beautifully for curing a side of salmon with juniper, pink peppercorns, a hit of vodka and the subtle green, feathery notes of chervil.