Add a pop of color to “my” signature cocktail, The Gibson (officially a gin martini with an onion), with these pink peppercorn—infused cocktail onions. Substitute alcohol-free vermouth if you like!
Ingredients
- 20 ounces purple pearl onions (white or yellow pearl onions may also be used)
- 1 cup organic distilled white vinegar
- 1 tablespoon whole pink peppercorns
- 1 cup water
- 2 teaspoons fine sea salt
- 3 whole juniper berries
- 3 whole coriander seeds
- Zest of a Meyer lemon (or Eureka lemon, if Meyer is not available)
- ⅓ cup dry vermouth (or alcohol-free dry vermouth)
Preparation
Blanch the onions quickly in boiling water, then remove to a bowl of ice and water. Allow to cool, then use a sharp knife to cut off the root end of each onion and slip off the skin. Depending on the size of the pearl onions, you may want to remove additional layers so that they are petite enough for your cocktail glass.
Add all the other ingredients except vermouth to a small saucepan and heat gently over low heat. Allow to simmer for 5 minutes, then remove from the heat and pour into a clean glass jar. Add the vermouth and the prepared onions. Store in the refrigerator until cocktail time! Allow the onions to “pickle” at least 4 hours before serving.
Cheers!
