Here in the L&V studio we love a Martini. What could be easier than keeping two ingredients on hand and mixing (or shaking, you Aquarian rebel) up a cocktail on the fly? We know you love to buck the system and a Gibson is a good way to switch up your Martini game. You can make these spiced and pickled pearl onions ahead of time and keep them in the fridge right next to your jar of olives (and your vermouth!) to have on hand whenever you're craving something a little more original than the average Martini.
The recipe comes from my friend Amanda Schuster — author of Drink Like a Local: New York and New York Cocktails.
Aquarius Season:
Gibson Martini
with Pickled Pearl Onions
Recipe from Amanda Schuster.
PICKLED PEARL ONIONS
1 tsp whole peppercorns
5 cardamom pods
5 dried allspice berries
2 dried bay leaves
3 or 4 sprigs of fresh thyme
1 cup dry vermouth
1 cup vinegar (apple cider, sherry, champagne, rice, red, white, or any combination)
1 1/2 cups water
1/2 cup sugar
1 tbsp coarse salt
10 0z red, white, or yellow pearled onions
a couple of gratings of nutmeg
Sterilize a jar with a tight-fitting lid for 15 minutes in boiling water. Add the dry spices and thyme to the jar.
Meanwhile, in a medium saucepan, bring the liquids, sugar, and salt to a boil. Reduce heat and simmer until sugar is dissolved. Add the onions and cook for one minute.
Transfer all to the jar and grate the nutmeg over. Cover tightly. Allow to cool. Give the jar a gentle shake and turn it upside down and back again a few times. Place in the refrigerator for 24 hours. Pickled onions will last for a month in the refrigerator.
GIBSON MARTINI
2 oz dry gin
1/2 oz dry vermouth
In a mixing glass, stir the gin and vermouth with ice until well-chilled. Strain into a chilled cocktail glass of choice. Garnish with pickled cocktail onions and enjoy!
