Spring onions are sweeter than their year-round relatives, making them a welcome addition to a smooth vodka martini. The drink is sold as a Gibson-like bottled cocktail at Denver's Beast + Bottle, where pickled ramps take the place of a martini's traditional olive garnish, adding a briny finish and yet another seasonal touch.
Make sure you don't overinfuse the vodka, as the process happens quickly and the flavor is strong. Once your infusion is ready, it's a three-ingredient, one-step process to springy cocktail success.
To learn more, read "BYO Pea."
Spring Onion MartiniRecipe adapted from Jon Feuersanger, Beast + Bottle, Denver, CO
Yield: 1 cocktail
Prep Time: 5 minutes, plus infusion time
Cook Time: N/A
Total Time: 5 minutes, plus infusion time
For the Spring Onion-Infused Vodka:
One 750-milliliter bottle vodka
1 pound spring onions
For the Cocktail:
2 ounces spring onion-infused vodka
1 ounce dry vermouth
Pickled ramps, for garnish
1. Make the spring onion-infused vodka: In a large jar, combine the vodka and spring onions. Infuse at room temperature for 12 hours.
2. Strain the mixture and return the liquid to the bottle. Keep refrigerated.
3. Make the cocktail: In a chilled mixing glass, combine the vodka and vermouth. Stir until chilled, then strain into a chilled martini glass. Garnish with pickled ramps and serve.
Pickled Fresno Chile Vinegar →
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