Apparently I'm the resident hippie, according to the boys, because in my spare time I like growing vegetables, yoga, and making chutneys, pickles. Fair enough, but in the bar we are taking steps to push toward a more hands-on, homemade focus, which we think is important for a few reasons.
1) sustainability - in this case focussing on seasonal produce for certain things, and a broader idea of bar sustainability, but I'll focus on this in a later post
2) better understanding of products you are using. Most bartenders have extensive knowledge of products to be able to work effectively making drinks. We are using, like most bars, infusions and syrups, but are branching into bitters, homemade pickles (like olives, onions, etc), and experimenting with Limoncello for the summer.
3) developing customer interest in homemade products, and helping them to be able to figure it out at home, or encourage them to ask about drinks
4) our products shelf is starting to resemble a Chinese Apothecary, which we think is kinda nifty. All thats missing is the Snake Wine...
So, on that note, today I'm going to feature how to make a classic drink, The Gibson Martini.
Now, alot of Martini drinkers are scared to try Gibsons because they're scared of onions. Which is silly, in my opinion, because there are alot of Filthy Martini drinkers out there, Blue-Cheese Stuffed Olive Martini's anyone? . We like pickled onions. And will force you to like them too, because this drink is simple to make, strong, and a great classic drink to start the evening/finish the evening. Be aware though:
One martini is all right. Two are too many, and three are not enough.
James Thurber
I like to drink martinis. Two at the most. Three I'm under the table, four I'm under the host.
Dorothy Parker
As with all classic drinks, the origin is quite often muddled. You can check out the wikipedia page for a variety of stories here, which also has the IBA official recipe. Martini's are tricky as drinkers are generally quite specific in the way they have them. So this is probably how i'd have mine, since I like lots of Gin.
Gibson Martini
- 60ml Gin of choice
- 7- 10ml Dry Vermouth
- Cocktail Onion
- Add gin and vermouth to a mixing glass, add ice and stir until you get your desired dilution.
- The best way to think of this is: the longer you stir, the more dilution, the less 'strong' the drink.
If you don't know how you like yours, experiment with vermouth and gin quanties, and if you want it slightly dirtier, add a bit of the brine from the onions (although remember this will be more vinegary than saltine).
Links to check out and other uses for your onions:
- Put a few in a ramekin as a bar snack
- Muddle one or two in with your Bloody Mary
- A Chinese Take on the Lunchbox
- Pickled Onions are Like Girlfriends
- And if you like, Pickled onions go great with summer food! If you are omnivourous - Corned Beef Sammies with Pickled Onions ; If you are Vegetarian - Avocado, Pickled Onion, Arugula and Feta Salad
Lucky Pickled Onions
- Heaps of onions (depending on how many jars you're making). You want to be using 'pickling' or 'pearl' onions... which retail at about $1.50- $2 a kilo so they're super cheap to do.
- Brine (1/2 sea salt, 1/2 boiling water)
- Pickling Spices (Peppercorns, Mustard Seed, Coriander Seed, Cumin, Cinnamon, etc)
- White Sugar
- Vinegar (i've been experimenting, but I like 1/2 White Vinegar, 1/2 Red Wine vinegar, alot of recipes call for Malt vinegar or you could try Balsamic)
- Top/tail onions
- Peel Onions
- Leave Onions submerged in brine for 12-24 hours with some spices.
- Take onions out, put them in sterilised jars.
- Sprinkle a couple of tbsp sugar over them
- Add some spices to your tastes
- Top with vinegar
- Seal Jars
- Shake to mix spices/sugar with vinegar
- Store for 4-6 weeks until use (or longer if desired.)
