Spanish Gibson

Conor Johns | Brooklyn, New York

photo: Daniel Krieger

This herbaceous take on the Gibson from Brooklyn’s Red Hook Tavern “is just salty and savory enough to scratch an itch in the era of ‘dirty Martini everything,’ but is softened by its use of rosemary alongside an especially herbaceous Basque vermouth,” according to Punch art director Lizzie Munro.

Ingredients

Serving: 1

  • 2 1/4 ounces dry gin, preferably Hayman’s London Dry, or vodka, preferably Aloo
  • 2 1/4 ounces dry gin, preferably Hayman’s London Dry, or vodka, preferably Aloo
  • 3/4 ounce infused vermouth (see Editor’s Note)
  • 3/4 ounce infused vermouth (see Editor’s Note)
  • 3 dashes lemon saline solution (see Editor’s Note)
  • 3 dashes lemon saline solution (see Editor’s Note)

Garnish: pickled pearl onion

Directions
  1. Add all ingredients to a mixing glass with ice.
  2. Strain into a Nick & Nora glass.
  3. Garnish with a pickled pearl onion.
Editor's Note

Infused Vermouth
2 white pearl onions, peeled and sliced
4 sprigs rosemary
750 milliliters Atxa Dry Vino Vermouth

Use an open flame to char the pearl onions. Add to a container with the rosemary and cover with vermouth. Infuse, chilled, for 4 days. Strain and bottle.

Lemon Saline Solution
4 cups water
1 cup iodized salt
2 lemons, halved

In a pot, combine ingredients and bring to a boil. Stir until the salt is integrated. Strain, cool and bottle.

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