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The Alaska Distillery in Wasilla just recently launched its Smoked Salmon Flavored Vodka, about a year after the Seattle-based Black Rock Spirits introduced a bacon-flavored vodka. […] “I think there was some madness and some drunkenness involved, honestly,” said Toby Foster, an Alaska Distillery partner and the one charged with coming up with new flavors with Alaska themes. […] “I was trying to think of something Alaskan. What’s more Alaskan than smoked salmon? It was one of those epiphanies, I suppose,” he said.
Forgive me for steering clear of meat spirits until I can buy a bottle of Sarah Palin’s Alaskan Moose Vodka. I prefer to sip a little blood — sangrita, that is, the best (to the point of being the only) way to drink tequila. Trust me on this. Find one of those restaurant-ketchup-sized squeeze bottles and put into it the following:
1/2 part tomato juice
1/3 part orange juice
juice from one lemon and lime
seven dashes of Tabasco sauce
two dashes of Worcester sauce
Now, pour yourself a tall shot of good tequila and, in a separate shot glass of equal height, a ration of sangrita. Sip a little from the first. Then a little from the second. Vaya con dios.