Lurking at the bottom of every classic Gibson cocktail is a pickled onion, which can be crunched before or after the drink is consumed.
This variation spirits away the onion itself and instead suffuses the drink with a red onion shrub, an acidic fruit syrup. The Gibson in downtown Washington uses an aged genever in its version, but a good London dry-style gin will also work here.
Traditionally, martinis — including a traditional Gibson — should be stirred. We suggest shaking The Onion Vanishes because the red onion shrub, once chilled, is thicker than the gin and vermouth; combining them benefits from a more vigorous agitation
MAKE AHEAD: The red onion shrub can be refrigerated for up to 2 weeks.
Inspired by the Gibson in D.C.
THE ONION VANISHES
1 serving
For the shrub
2 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1/2 teaspoon dried thyme
2 teaspoons ground white pepper
1 1/3 cups water
1 1/3 cups red wine vinegar
1 cup sugar
1 tablespoon salt
For the drink
Ice
2 ounces genever, such as Boomsma Oude Fine Genever (may substitute a good, London-style dry gin)
1/2 ounce dry vermouth, such as Dolin Dry
For the shrub: Heat the oil in a medium saucepan over medium-low heat. Add the onion, thyme and white pepper; cook for 8 to 10 minutes, until the onion is soft and beginning to caramelize.
Pour in the water and the vinegar; increase the heat to medium. Gradually stir in the sugar and the salt. Once they have dissolved, cook at a low boil for 1 minute, then reduce the heat to low; cook for 10 minutes, stirring as needed.
Cool completely, then strain through a fine-mesh strainer or several layers of cheesecloth into a container with a tight-fitting lid. The yield is 2 cups.
For the drink: Chill a cocktail (martini) glass. Fill a mixing glass with ice. Add the genever, dry vermouth and 3/4 ounce of the shrub. Shake for 30 seconds. Strain into the martini glass.
Ingredients are too variable for a meaningful analysis.
