El Gibson: A Mezcal Gibson

• 1 1/2 ozmezcal
• 3/4 ozblanc vermouth
• 1/2 ozpickled onion brine

Preparation

1. 1.

   Place the pickled onion wedge in a chilled Nick & Nora glass. In a mixing glass, stir all of the ingredients with ice, then strain into the prepared glass.

2. 2.

   Pickled Spring OnionsThoroughly wash a bunch of spring onions, and use a knife to remove all of the green parts. Cut the onions into wedges, maintaining the root end (to hold the onion together). Pack the onions into a sanitized canning jar or a large food-safe plastic storage container.

3. 3.

   In a pot, combine a mixture of 60 percent water and 40 percent champagne vinegar (the quantity will depend on the size of the batch you’re preparing). Weigh this liquid mixture and add 5 percent of its weight in sugar, and 3 percent of its weight in salt. Add several bay leaves, 1 Tbsp. of black peppercorns, and 1 Tbsp. of coriander seeds, and bring the mixture to a boil, whisking to dissolve the sugar.

4. 4.

   Once the mixture is boiling, remove it from the heat and pour it over the onions, to cover. Cover the container and let it cool; will keep refrigerated for up to 1 month.