The Gibson

gin onion martini vermouth bon appétit drink new york

Jim Kearns

4 drinks

Source

Ingredients

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

1 pound small pearl onions, peeled, trimmed

2 ounces gin

1/2 ounce blanc vermouth

1/2 ounce dry vermouth

1/4 ounce onion pickling liquid

4 cups ice

Pickled onion for garnish

Method

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.

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.