THE GIBSON

The Gibson image

Provided by Jim Kearns

Yield 4 drinks

Number Of Ingredients 21

For the pickled onions:
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
For the martini:
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

Steps:

For the pickled onions:
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.
For the martini:
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.