The Perfect Gibson
2017 "12 Days of Cocktails" Cocktail Winner
Recipe by Colleen
Stir or shake (dependent on preference): gin, vermouth, bitters and brine with ice. Strain into glass. Garnish with onion and finish with a few drops of the infused olive oil. Cheers!
Parmesan Infused Olive Oil
Sous vide: 3 oz fresh Parmesan in 1 cup EVOO for 2 hours at 180 degrees
Vermouth Cocktail Onions
Sous Vide at 170 degrees for 2 hours: 10 oz pearl onions, 1 cup Vermouth dry, 1/2 cup red wine vinegar, 1/2 cup sugar, 3 sprigs fresh thyme, 1 tbsp. salt, 1 tbsp whole black peppercorns, 1 tbsp pink peppercorns