Cocktail onions may seem like an outdated garnish. A lot of bars don’t even bother to stock them. However, when done right, they add a nice savory finish to a good stiff drink.
Of course, you can’t make a Gibson without them.
Check out this tasty and simple recipe.
¼ pound pearl onions, peeled
8 ounces champagne vinegar
1/3 cup sugar
½ teaspoon salt
½ teaspoon pickling spices
1 sprig rosemary
2 basil leaves
Splash of dry vermouth
Combine all ingredients, except the onions and vermouth, in a saucepan. Bring to a boil, stirring often. Reduce heat and add the onions. Simmer for about five minutes, then remove the pan from heat. Once cooled, pour the ingredients into a glass jar and add a splash of vermouth. Seal the jar and refrigerate overnight before using. These keep for about two months.