RECIPE: HOW TO DO PINK GIBSON COCKTAIL

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.

RECIPE HOW TO DO PINK GIBSON COCKTAIL

Dificulty: Medium
Portion: Serves 2
Time: 5 minutes, plus pickling time

Ingredients

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
150ml rice vinegar
75g caster sugar
2.5g salt
½ red onion, sliced

Step by step preparation

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)
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.

RECIPE: HOW TO DO PINK GIBSON COCKTAIL

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