Charred Spring Onion Gibson

Recipe from the Tasting Table Test Kitchen

The best way to celebrate the sweet, tender spring onions that are now in season? Toss them into your cocktail, of course.

We teamed up with Kitchen Daily to create this smoky twist on the classic Gibson–a gin cocktail that's traditionally garnished with a cocktail onion. Instead of reaching for a jar, we char fresh spring onions on the grill before pickling them. It lends the drink a wonderfully intense flavor.

And for more cooking tricks, recipes and kitchen inspiration, check out our partner KitchenDaily.com.

Recipe from the Tasting Table Test Kitchen

Charred Spring Onion Gibson
5 from 34 ratings
Give your Gibson some smokiness with charred spring onions in our Test Kitchen's twist on the classic cocktail.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
1
cocktail
Total time: 25 minutes
Ingredients
  • Pickled spring onions
  • 1 cup white wine vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 2 teaspoons granulated sugar
  • 1 garlic clove, thinly sliced
  • 12 small spring onion bulbs (scallions can be substituted as well), roots cut off and 1 inch of green left on
  • 1 tablespoon canola oil
  • Gibson
  • 2 ounces gin
  • 1 ounces dry vermouth
  • 1 pickled charred spring onion bulb
Directions
  1. Make the pickled spring onions: Bring the vinegar, water, salt, sugar and garlic to a simmer in a medium saucepan set over high heat. Reduce the heat to medium and simmer for 5 minutes.
  2. Heat a grill pan over high heat. Toss the spring onions with the oil and place them on the hot grill. Cook for 3 minutes or until they turn deep golden brown; turn and repeat on the remaining side. Remove the onions to a heatproof bowl and pour the pickle juice over them. Cool to room temperature, then transfer to an airtight container and chill. They stay crunchy and flavorful for up to 1 week.
  3. Make the cocktail: Add the gin and vermouth to a glass. Add cracked ice and stir for 25-30 seconds. Strain into a chilled coupe or martini glass and garnish with a pickled onion. Bonus Tip: Throw any leftover pickling liquids into salads to add more punch to vinaigrettes.
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