2 ounces Beluga vodka
1/4 ounce dry vermouth
2 dashes caviar bitters (see Chef's tip)
2 drops Himalayan salt solution (3 parts water, 1 part salt)
Chef's tip: To make the caviar bitters, infuse Beluga vodka with dry Beluga caviar eggs, dry sage, dry lemon peel, cardamom, coriander, and angelica. Leave to rest for several weeks.
1. Stir all the ingredients in a mixing glass over ice and strain into a pre-chilled Martini glass.
2. Serve with an umami canapé on a silver tray.