Cocktail onions are the classic garnish for a Gibson, without them, it’s just a Martini. In this cocktail project, here’s how to make cocktail onions for a perfect Gibson.
How to Make Cocktail Onions – Photo © Cocktails & Bars
Cocktail onions aren’t simply a cocktail garnish. They can make or break a Gibson. Whether they’re store-bought or house-made, there’s nothing worse than biting into a cocktail onion that has soaked up some of the alcohol in the Martini and getting a mouthful of sugar instead, or having the last sip of the savoury Tequila Gibson marred with sweetness.
This recipe calls for a minimal amount of sweetener, along with herbs and spices commonly found in gin botanicals such as coriander seed, peppercorn, thyme and of course juniper berries. Dry vermouth is added to the pickling brine and everything is left to infuse for at least two weeks in the fridge.
If you can’t get hold of pearl onions, you can use pickling onions which are a little larger. Simply remove some of the onion layers until they’re the required size. The onion layers can be frozen or used in cooking so there is no waste.
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How to Make Cocktail Onions
Ingredients
- 500g pearl or cocktail onions, peeled
- 180ml water
- 180ml white vinegar
- ½ tablespoon sea salt
- 1/8 cup sugar
- ¼ teaspoon juniper berries
- ¼ teaspoon coriander seed
- ¼ teaspoon white peppercorns
- 1 fresh sprig of thyme
- 1 fresh bayleaf
- 125ml dry vermouth
Equipment: medium size saucepan, canning jar
Method
In a small saucepan over gentle heat, add water, white vinegar, sugar, salt, juniper berries, coriander seed, white peppercorns, thyme and bayleaf. Stir gently until the salt and sugar are fully dissolved.
Add the peeled cocktail onions, turn up the heat and bring to the boil for one minute. Remove from the heat and leave to cool. Once it has cooled down to room temperature, stir in the vermouth. Place in a canning jar and store in the fridge for at least two weeks before use.
