Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini. This recipe first appeared in our November 2011 issue along with Dana Bowen’s story Roots of Flavor.
- 1 tsp. whole black peppercorns
- 1⁄8 tsp. freshly grated nutmeg
- 3 sprigs thyme
- 2 cups dry vermouth
- 1 cup white wine vinegar
- 1⁄2 cup sugar
- 1 tbsp. kosher salt
- 10 oz. white pearl onions, peeled
- Place peppercorns, nutmeg, and thyme in a 1-qt. sterilized glass jar; set aside. Bring vermouth, vinegar, sugar, salt, and ½ cup water to a boil in a 2-qt. saucepan over high heat, stirring until sugar and salt dissolve; add onions, and cook for 1 minute. Transfer onions and brine to jar and seal with lid; let cool to room temperature. Refrigerate at least 4 hours before using.