Inspired by the sea, the Ultramarino is Salmon Guru’s signature cocktail, mixing gin and mezcal with camomile and lime
You don’t often see mezcal and gin combined to make a cocktail, and it’s definitely not usually this delicious. There’s a salty essence that adds another textural layer with Ultramarino, making it stand out even on the Salmon Guru menu, which is filled with everything from classics to some of the wilder drinks being made anywhere.
Owner Diego Cabrera tells us…
Name the cocktail.
Ultramarino
What inspired the name? What’s this drink’s origin story?
The cocktail was inspired by the sea, ultramar, it is a cocktail presented in clay amphorae that are preserved under seawater, the salt is filtered by osmosis and gives an umami touch to the cocktail that has as ingredients: gin, mezcal, manzanilla wine, lime cordial and rhubarb syrup.
What other drinks belong in its family?
Our menu is divided into several sections: Fruity. Refreshing, Sweet and Sour, What The Fuck (cocktails that you have to try because their flavours are so crazy you can’t describe them), Strong, Untouchable (the mythical ones from our previous menus that we can’t remove by popular demand and are the most representative) and For Drivers (without alcohol but just as delicious).
What food is this cocktail best served with?
All our food is designed to be perfectly paired with any of our cocktails, depending on the palate of our customers, but we collect most of our flavors through our travels around the world, and we focus on new flavours, especially Asian, which is our passion.
Examples: Crispy meagra nigiri cured in ponzuwith kimchi and yuzu mayo emulsion, Crispy nori taco of citrus garum-cured sea bass with fried cancha and sriracha hollandaise sauce or Dried ramen with miso butter, roasted pork jowl in master stock and butano kakuni sauce
Ingredients:
- 5 cl gin
- 5 cl cordial lime
- 1 cl camomile
- 1 cl mezcal
- 2 dashes rhubarb bitter
Directions:
The ingredients are mixed in clay amphorae and submerged for a week under seawater until they reach the correct salinity through a process called osmosis, which gives it that umami touch.
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