Meaghan Dorman’s Gibson

The onions are the key to this cocktail. I deliberately remove the onions from the brine directly after a one-minute boil so the onions stay nice and crunchy. They make for a great bar snack too! After making the onions, be sure to retain some of the brine to add to the finished drink.

Ingredients

• 2 ounces gin (preferably Tanqueray 10)

• 1 ounce bianco vermouth (preferably Carpano)

• 2 barspoons onion brine

• Garnish: pickled onion

Directions

1. Combine all ingredients in a mixing glass over ice and stir until chilled

2. Strain into a chilled coupe or cocktail glass

3. Garnish with a pickled onion

How to make the pickled onions/brine:

Ingredients

• 2 cups Champagne vinegar

• 1 3/4 cups water

• 1 cup sugar

• 1 tablespoon salt

• 1/2 tablespoon pickling spice (in tea holder to avoid debris)

• 1/2 pound red pearl onions

Directions

In a pot, combine all the ingredients except for the onions, and bring to a boil. Add the onions and boil for one minute. Remove the pot from heat and scoop the onions into a lidded container and refrigerate overnight. Allow the brine to cool before storing in a separate container in the refrigerator overnight. Rejoin the onions and brine and store in quart containers. Will keep for four weeks, if refrigerated.