Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead.
Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to the Dear Irving bar staff via Venmo by searching @dearraines.
Meaghan Dorman, Dear Irving | New York, New York
The savory sister of the Martini, Dear Irving’s Gibson uses a touch of house-pickled onion brine to add a dynamic layer to the drink. Pairing the botanical character of London dry gin and the brightness of bianco vermouth, this recipe has become a renowned rendition of the classic. In a pinch, store-bought cocktail onions and their brine will work in place of the homemade versions featured here.
1 teaspoon pickled onion brine
1 ounce Martini Bianco vermouth
2 ounces Oxley gin
Garnish: pickled pearl onion (see Editors’ Note)
In a mixing glass, combine the brine, vermouth and gin. Add ice and stir 20 to 25 times. Strain into a chilled cocktail coupe, and garnish with a pickled onion on a pick.
Pickled Onions and Brine
2 cups Champagne vinegar
1 ¾ cups water
1 cup sugar
1 tablespoon salt
½ tablespoon pickling spice (in tea filter to avoid debris)
½ pound red pearl onions, peeled and trimmed
In a pot, combine all the ingredients except for the onions, and bring to a boil. Add the onions and boil for 1 minute. Remove the pot from heat, and scoop the onions into a lidded container and refrigerate overnight. Allow the brine to cool before storing in a separate container in the refrigerator overnight. Rejoin the onions and brine and store in quart containers. Will keep for 4 weeks, if refrigerated.
Order ingredients for this cocktail for delivery via Drizly.