My Kingdom for Another Cocktail Onion Cocktail
Don’t get me wrong now (at least not this time), I love the Gibson. Slightly tougher somehow to me than the Martini (its sibling), with a little edge and longshoreman’s attitude brought in by that right cocktail onion mixing it up with gin and dry vermouth. Yeah, I can drink a Gibson and smile–if it’s the right cocktail onion. Recently, I got a bottle of Saucy Mama cocktail onions, and liked them lots in my Gibson (or, Gibsons, to be accurate). They’ve got good onion flavor without getting any sour, a touch of saltiness and tang, and when mixed with 2-1/2 ounces of Voyager gin (which has that classic London gin attitude that makes a Gibson hum) and 1/2 ounce of dry vermouth magic of the right sort blooms (sure, that’s flowery, but there’s no need to shy away from the flowery side here and there). The only problem is, even with my Gibson love, I’m not sure I’ll use up the whole bottle of onions anytime soon. I could have a Gibson party (that might be fun), but I thought it’d also be fun to ask out there if anyone, anywhere, knows another delicious cocktail that features the cocktail onion? I have to imagine there are some–so let me know what they are. Or make one up. You’re creative, right? For inspiration, just gaze longingly at the below picture of my Gibson. Mmmm, cold gin, vermouth, and onions.
Ed Skoog said:
Why not hollow out a big fat onion, add crushed ice, Plymouth gin, pink champagne, a cherry and an umbella?
Becca said:
So, I took to you challenge of asking people to find another recipe requiring cocktail onions. A Gibson is, obviously the standard, but the most creative recipe I found was for what some guys named the “Russian Gringo Cocktail” (link below) consisting of tequila, vodka, lime, and cocktail onions. Not sure if I’m brave enough to try it… but, hey, ya never know!
phismi said:
Bless your pea-pickin’ heart. You could write a post a day about the Gibson and I would read and re-read each one. Is there a finer drink? No, there is not.
Scharrer said:
I think I’m with phismi. Give me a Gibson and after that I won’t want to think about other drinks. Now where do I get me some of those onions….
Valerie said:
Hey, A.J. Why not turn those extra onions into a cocktail snack to accompany other cocktails? A classic Venetian cichetto is a cocktail onion, an anchovy, and a pickled pepperoncino nestled together on a toothpick. A platter of these was a big hit at Thanksgiving this year, to accompany the pre-dinner cider martinis and Prosecco. You can also leave off the anchovy and just do the onion-pepperoncino combo.
admin said:
Valerie, that’s a genius idea (as I would expect from you). I sense a new hit at the Rathbun family Christmas party, and will be sure all toast you when snacking.
