August 18, 2011


In the early days of cocktails it seemed to be quite easy to invent one. Take the Gibson - the only difference between a Martini and a Gibson is that the olive is exchanged for an onion. It does have a nice little history though.

So the challenge of this cocktail is getting a good cocktail onion, and the best way is to make it yourself.
  • 6 cl gin
  • 2 cl dry vermouth
  • 1 cocktail onion*
Stir everything with ice if you want a completely clear and translucent cocktail, strain into martini glass and garnish with cocktail onion.

* Homepickled cocktail onions
  • 150 grams pearl onions (while you clean them be sure not to cut the entire bottom of, they will disintegrate while boiling)
  • 3 dl white vinegar - I used a mixture of Japanese vinegar, champagne vinegar and white wine vinegar.
  • 2 dl cold water
  • 1 tablespoon salt
  • 1 teaspoon pickling spice, a tiny ear of star anise and a cardamom pod.
  • 150 grams white sugar

Put everything in stainless steel pot, bring to boil and boil for 1 minute. Pour into clean glass and put in fridge. Ready to use after 24 hours, but gets better over time.

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