WOW, what an amazing dish to put together for World Gin Day, combining two of my favourite indulgences – seafood and gin.

Scotland is world famous for both, and you will not find a better quality of fresh salmon nor a better selection of craft gins in the world.

Currently gin is considered to be the new "thing" due to the huge number of gin bars and distilleries that have opened across the world in the last five years. Scotland is the epicentre of this boom. Due to this ongoing success, we have had to increase our selection in the shop on Bath Street, from just two gins to more than 40 and we’re always on the lookout for more.

To go with Shirley’s salmon I can think of nothing finer than a perfectly made classic gin and tonic. Everyone has their own preferred way of serving gin, but if you come round to ours for Sunday lunch you will get the perfect serve in my opinion. The secret is to keep it simple: all you really need is a large measure of a quality gin, a bit of ice, tonic, a slice of lime and your favourite glass. You can keep the cucumber for the salad and the apple slice for dessert.

My preference is for the more aromatic, fuller-bodied style of gin. Therefore, the big rich flavours will not be diluted by the ice or tonic. My favourite gins are always higher in alcohol – the sweet spot is between 42 and 47 per cent ABV (alcohol by volume). This is entirely because gins at this strength have more pronounced juniper flavours and also the spirit picks up the extra botanicals that make each gin unique.

With the increase in desire for gins it should be no surprise that my first choice at home is the Inverarity 121 Gin (Inverarity One to One, £23.99, 46 per cent). This is our own exclusive gin made for us in Perthshire to an ancient recipe whose details and ingredients I will take to my grave. It should be enough to say that this gin is so good that I have my name on the label.

If I were to look for a second bottle in my freezer (yes, you can put any gin over 42 per cent in the freezer just to get that extra chill and to concentrate the flavours) you would find the Tanqueray Rangpur (Master of Malt online, £28.03, 41.3 per cent). This spirit is infused with Indian limes from Rangpur that are the size and have the juiciness of an orange, but with all the citric notes of the limes that we get over here. This is a gin that only needs ice and a splash of tonic.

And finally, you have to try the The Botanist (Waitrose, £36.99, 46 per cent) from the Bruichladdich distillery on the Isle of Islay. This gin is the only one made on the Queen of the Hebrides and uses 22 hand-picked local botanicals. It is fantastically aromatic, very dry and very, very drinkable. If you are ever on Islay ask for a B’n’T not a G’n’T.

Pete Stewart is Glasgow director of Inverarity One to One, 185a Bath Street, Glasgow (0141 221 5121) www.inverarity121.com