This Pink Gibson cocktail recipe comes from the swanky new Hawksmoor-owned bar The Lowback, in London’s Canary Wharf. If you are a fan of martinis (and Pickled Onion Monster Munch), this is the drink for you.
It has a hint of savouriness from the gin and onion brine that will have you craving a burger immediately. Make sure to start the pickle juice well in advance, as it will take a good few hours to infuse to full colourfulness.
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Ingredients
- 100ml vodka
- 25ml Audemus Umami Gin (see Tips)
- 20ml dry vermouth
- 15ml pink pickle juice (if you don’t want to make this, 10ml of brine from the cocktail onions will be fine, you’ll just lose the colour)
- 50ml water
- 4 cocktail onions, to serve
For the pink pickle juice
- 150ml rice vinegar
- 75g caster sugar
- 2.5g salt
- ½ red onion, sliced
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Method
- Make the pink pickle juice by heating up rice vinegar with caster sugar and salt until dissolved. Pour over the sliced red onion and leave for 3-4 hours (until the liquid is bright pink) strain the onion off (see Tips) and keep the liquid in a bottle in the fridge)
- Put all ingredients into a bottle or tupperware container. Cover and place in the freezer for 60-90 minutes. Pour into chilled martini glasses, and garnish with two cocktail onions on a toothpick.
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