Meaghan Dorman’s Gibson

Meaghan Dorman, Dear Irving | New York

While some Gibson onions are boiled to a soft consistency, Dorman deliberately removes the onions from the brine directly after a one-minute boil, “so the onions stay crunchy,” she explains. “It’s a nice little snack too.” After making the onions, be sure to retain some of the brine to add to the finished drink.


Serving: 1

  • 2 ounces gin, preferably Tanqueray 10
  • 1 ounce bianco vermouth, preferably Carpano
  • 2 barspoons onion brine (see Editor's Note)

Garnish: pickled onion (see Editor's Note)

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with a pickled onion.
Editor's Note

Pickled Onions and Brine:
2 cups Champagne vinegar
1 3/4 cups water
1 cup sugar
1 tablespoon salt
1/2 tablespoon pickling spice (in tea holder to avoid debris)
1/2 pound red pearl onions

In a pot, combine all the ingredients except for the onions, and bring to a boil. Add the onions and boil for one 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 four weeks, if refrigerated.