Despite the name, a surprising amount of precision and care goes into this multi-layered creation by Christine Wiseman. The kitchen-sink Martini variation includes gin, vodka, Luxardo Bitter Bianco, charred onion-infused dry vermouth, celery shrub, sherry vinegar and two garnishes: an olive and a cocktail onion. The kitchen sink never tasted so good.
- 3/4 ounce Plymouth Gin
- 3/4 ounce Grey Goose vodka
- 3/4 ounce Luxardo Bitter Bianco
- 3/4 ounce charred onion-infused dry vermouth (see Editor's Note)
- 2 dashes Bittermens Orchard Street Celery Shrub
- 2 dashes sherry vinegar
Garnish: cocktail onion and olive
- Combine all the ingredients in a mixing glass over cubed ice and stir until chilled.
- Using a julep strainer, strain the cocktail into a chilled coupe glass, or serve on the rocks.
- Garnish with a cocktail onion and an olive on a pick.
Charred Onion-Infused Dry Vermouth
Scraps from two onions
1 750 mL bottle of dry vermouth, preferably Noilly Prat
Preheat oven to 350 degrees fahrenheit. Spread the onion scraps onto a baking sheet and drizzle with olive oil. Sprinkle with salt and bake until translucent. Raise the heat to 500 degrees fahrenheit and cook until the edges of the onions begin to blacken (it is okay if some pieces char completely). Remove from the oven and let cool completely. Scrape the onion scraps into a large Mason jar or quart container. Top with dry vermouth and let the liquid infuse for at least 24 hours. Strain through a chinois, bottle and refrigerate. The vermouth will keep for one to two weeks.