Pink Gibson cocktail

Pink Gibson cocktail
  • Serves icon Serves 2
  • Time icon 5 minutes, plus pickling time

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.


  • 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


  1. 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)
  2. 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.

delicious. tips

  1. If you can’t get hold of Audemus, a slightly savoury gin such as Gin Mare would also work.

    Use the leftover pickled onion in tacos or salads.

  2. The pink pickle juice will keep for up to 14 days in the fridge.

Recipe By

The Lowback Bar


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