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Send a tip to the Johnny’s Gold Brick bar staff via Venmo by searching @Angular07.
Angel Salas, Johnny’s Gold Brick | Houston, Texas
Johnny’s Gold Brick gives their Gibson a dose of housemade onion brine alongside the traditional pickled onion garnish. Against the backbone of botanical Bombay Sapphire and round blanc vermouth, the brine adds a slight savory note.
2 ounces Bombay Sapphire gin
¾ ounce blanc vermouth
¼ ounce pickled onion brine (see Editors’ Note)
2 dashes of orange bitters
Garnish: pickled onion
Add all ingredients to a mixing glass. Add ice and stir to dilution. Strain into coupe, and garnish with pickled onion.
Pickled Onions and Brine
1 quart of peeled pearl onions
1 cup water
1 cup champagne vinegar
1 tablespoon white wine vinegar
¼ cup white sugar
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon mustard seed
1 ½ teaspoons fennel seed
1 teaspoon cracked black pepper
1 teaspoon cloves
3 star anise
Cinnamon sticks (2 per jar)
Mix all ingredients in a saucepan and bring to a boil. Remove the pot from heat and transfer onions to 16-ounce Mason jars, leaving about 1 inch of headspace. Add 2 cinnamon sticks to each jar of onions. Strain pickle brine into each glass jar until it covers the onions fully. Screw lids on jars, and let onions pickle for at least 24 hours before using. Store covered and refrigerated.
Order ingredients for this cocktail for delivery via Drizly.