How to Make a Charred Spring Onion Gibson Cocktail | Tasting Table Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
1 cocktail
Ingredients
  • 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
  • 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.