Vermouth-Spiked Cocktail Onions

  • Serves

    makes About 2 1/2 Cups


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
  • 18 tsp. freshly grated nutmeg
  • 3 sprigs thyme
  • 2 cups dry vermouth
  • 1 cup white wine vinegar
  • 12 cup sugar
  • 1 tbsp. kosher salt
  • 10 oz. white pearl onions, peeled


Step 1

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.

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