How to Make a Gilded Gibson
A signature Tanqueray martini from Holbrook House.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray No. Ten Gin
♦ 3oz Caramelized Onion infused Tanqueray 10
♦ 1oz brown butter washed blanc vermouth
♦ Garnish: Caramelized onion brine pickled onion
1. Caramelized Onion–Infused Tanqueray No. Ten
2. Slice and slowly caramelize white onions in a dry pan until deeply golden. Combine with Tanqueray No. Ten at a 1:4 onion-to-spirit ratio and seal. Infuse at room temperature for 24 hours, fine-strain, and bottle.
3. Brown Butter–Washed Blanc Vermouth
3. Brown unsalted butter until nutty and fragrant. Combine with blanc vermouth at a 1:8 fat-to-liquid ratio, emulsify, and freeze. Skim the solidified fat cap and fine-strain the vermouth through cheesecloth.
3. Caramelized Onion Brine Pickled Onions
3. Simmer pearl onions in a brine of caramelized onion liquid, white wine vinegar, sugar, and salt. Cool, jar, and refrigerate at least 48 hours before use.
3. Combine 3 oz infused gin and 1 oz washed vermouth in a mixing glass with ice. Stir until well-chilled and properly diluted. Strain into a chilled martini glass. Garnish with a skewered caramelized onion pickle.
