The gin in this recipe is something of a revelation: It’s infused with olive branch and olive oil, which not only impart woodsy, savory character but also serve nicely as a symbol of the holiday. It makes for a great Hanukkah gift and a great Gibson — a martini garnished with onions instead of olives. For this recipe we pickled our own, but the little guys in the jar work fine too.
Makes one cocktail
For the pickled onion:
1 small red onion
1 cup white or apple cider vinegar
2 teaspoons sugar
½ teaspoon salt
For the drink:
2 ounces Four Pillars Olive Branch gin* [https://woodencork.com/search?q=Four+PIllars+Gin&type=product] ½ teaspoon dry vermouth
To pickle the onion: Slice a red onion into thin rounds. Place in a strainer and pour boiling water over them. In a glass jar, mix vinegar, sugar, and salt until sugar and salt dissolve. Add onions and press below the liquid, adding more vinegar if necessary to cover. (If you like, remove larger rings and reserve for another use; you’ll want the smallest ones for the cocktail.) Cover and refrigerate at least 30 minutes. The onions will turn a vibrant shade of pink.
To make the cocktail: Combine gin and vermouth in a shaker or small pitcher filled with ice. Stir for about 30 seconds, then pour into a martini glass. Garnish with pickled onion.