The Gibson

• 1/2 cup apple cider vinegar
• 1/4 cup red wine vinegar
• 1/4 cup unseasoned rice vinegar
• 1/4 cup white wine vinegar
• 1/4 cup sugar
• 4 teaspoons kosher salt
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon juniper berries
• 1/8 teaspoon crushed red pepper flakes
• 1 halved garlic clove
• 1 bay leaf
• 1 pound small pearl onions, peeled, trimmed
• 2 ounces gin
• 1/2 ounce blanc vermouth
• 1/2 ounce dry vermouth
• 1/4 ounce onion pickling liquid
• 4 cups ice
• Pickled onion for garnish

1. Whisk 1/2 cup apple cider vinegar, 1/4 cup red wine vinegar, 1/4 cup unseasoned rice vinegar, 1/4 cup white wine vinegar, 1/4 cup sugar, 4 teaspoons kosher salt, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon juniper berries, 1/8 teaspoon crushed red pepper flakes, 1 halved garlic clove, 1 bay leaf, and 1 1/4 cups water in a nonreactive container until salt and sugar dissolve. Add 1 pound small pearl onions, peeled, trimmed. Cover; chill at least 1 week and up to 3 months. Flavors will deepen with time.
2. Stir 2 ounces gin, 1/2 ounce blanc vermouth, 1/2 ounce dry vermouth, 1/4 ounce onion pickling liquid, and 4 cups ice in a large stirring or measuring glass 1 minute (this is key to rounding out the flavors). Strain into a martini glass; garnish with a pickled onion.

apple cider vinegar, red wine vinegar, rice vinegar, white wine vinegar, sugar, kosher salt, black peppercorns, coriander seeds, juniper berries, red pepper, garlic, bay leaf, pearl onions, gin, onion pickling, onion

Taken from www.epicurious.com/recipes/food/views/the-gibson-56389968 (may not work)