Kirk’s Gibson: A Grilled Onion Martini

• 1 1/2 ozgin (Lee uses Ford's gin)
• 1 oznavy-strength gin (Lee uses Ford's Officers' Reserve)
• 1/2 ozcaramelized onion bianco vermouth
• 4 dropsgrilled onion brine
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•  Grilled Onion Bianco Vermouth
• 2 tbspolive oil
• 1 wholewhite onion
•  pinch of sea salt
• 750 mlbianco vermouth
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•  Onion Brine
• 1 cupwater
• 1/2 cupChampagne vinegar
• 1/2 cupwhite balsamic vinegar
• 1 cupsugar
• 2 tspblack peppercorn
• 4 tbspsalt
• 2 wholeKorean chilis (or 1/2 Tbsp. Korean gochugaru)
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•  Grilled Onion Garnish
• 50white pearl onions
•  About 2 Tbsp. olive oil

Preparation

1. 1.

   Add all the ingredients to a mixing glass with ice, stir to chill, and strain into the glass. Express a lemon peel across the top and discard.

2. 2.

   Grilled Onion Bianco VermouthRough chop the onion. Heat up saucepan to medium with olive oil. When hot, add onion and a pinch of sea salt. Toss until caramelized. Remove from heat and add to container with bianco vermouth. Soak for a minimum of 20 minutes. Strain the infused vermouth into a bottle and refrigerate. Can keep in refrigerator for a month.

3. 3.

   Onion BrineAdd all ingredients to a pot on low heat. Simmer and stir constantly for 10 minutes. Allow to cool and transfer to a large mason jar. Can keep in the refrigerator indefinitely.

4. 4.

   Grilled Onion GarnishAdd the white pearl onions to boiling water and boil for 1 minute. Strain out the onions and dunk them in a ready ice bath to cool. With a knife, chop the nub off (not too much). Use a knife to make a small slit vertically across the onion enough to peel the first layer. Note: They can also be popped out by squeezing the opposite end, but that will lose too much onion and the “full, round ‘baseball shape.” Once the onions have been peeled, coat in olive oil and, whether by open flame (a grill) or blowtorch, char all around. Add to brine and let it sit for a minimum of 2 hours then strain out.