The Gibson
A sophisticated cocktail variation of the classic martini, featuring house-made pickled pearl onions. This recipe includes both the cocktail preparation and the pickling liquid for the onion garnish.
Ingredients
- •½ cup apple cider vinegar
- •¼ cup red wine vinegar
- •¼ cup unseasoned rice vinegar
- •¼ cup white wine vinegar
- •¼ cup sugar
- •4 teaspoons kosher salt
- •1 tablespoon black peppercorns
- •1 tablespoon coriander seeds
- •1 tablespoon juniper berries
- •⅛ teaspoon crushed red pepper flakes
- •1 clove garlic
- •1 leaf bay leaf
- •1 pound small pearl onions
- •2 ounces gin
- •½ ounce blanc vermouth
- •½ ounce dry vermouth
- •¼ ounce onion pickling liquid
- •4 cups ice
- •1 piece pickled onion
Cooking Instructions
- 1.
Whisk 1/2 cup apple cider vinegar, 1/4 cup red wine vinegar, 1/4 cup unseasoned rice vinegar, 1/4 cup white wine vinegar, 1/4 cup sugar, 4 teaspoons kosher salt, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon juniper berries, 1/8 teaspoon crushed red pepper flakes, 1 halved garlic clove, 1 bay leaf, and 1 1/4 cups water in a nonreactive container until salt and sugar dissolve. Add 1 pound small pearl onions, peeled, trimmed. Cover; chill at least 1 week and up to 3 months. Flavors will deepen with time.
10080 min
- 2.
Stir 2 ounces gin, 1/2 ounce blanc vermouth, 1/2 ounce dry vermouth, 1/4 ounce onion pickling liquid, and 4 cups ice in a large stirring or measuring glass 1 minute (this is key to rounding out the flavors). Strain into a martini glass; garnish with a pickled onion.
1 min
