Spirits Gin Mel's Gibson Be the first to rate & review! Nostalgic for "a time when people mixed up martinis in the living room and it was superclassy," bartender Gui Jaroschy was determined to create a drink in an elegant pitcher. The result is this Gibson riff that's extra-savory with pickled onion–infused vermouth and pleasantly herbal with rosemary syrup. By Gui Jaroschy Published on June 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Lucas Allen Total Time: 20 mins Yield: 8 Recipe from Food & Wine <em>Cocktails 2015</em> Ingredients PICKLED-ONION VERMOUTH 9 ounces French dry vermouth, preferably Dolin 8 cocktail onions plus 2 ounces of their pickling liquid ROSEMARY SYRUP 2 rosemary sprigs 8 ounces Simple Syrup PUNCH 12 ounces Plymouth gin 20 dashes of lemon bitters, preferably The Bitter Truth Ice 24 cocktail onions skewered on 8 picks, for garnish Directions Make the pickled-onion vermouth In a jar, combine the vermouth and cocktail onions with their pickling liquid. Refrigerate for 4 days; shake the jar once a day. Pour the infused vermouth through a fine strainer into a jar, pressing down on the onions to extract as much liquid as possible. Reserve the onions for another use. Make the rosemary syrup In a small saucepan, blanch the rosemary in boiling water for 30 seconds. Transfer to ice water to cool. Remove the leaves and transfer to a blender; discard the stems. Add the Simple Syrup and puree until smooth, about 2 minutes. Strain the syrup through cheesecloth into a jar. Make the punch In a large pitcher, combine the gin, 10 ounces of the pickled-onion vermouth, 2 ounces of the rosemary syrup and the lemon bitters; refrigerate until chilled, about 2 hours. Fill the pitcher with ice and stir well. Strain into 8 chilled martini glasses and garnish each drink with the skewered cocktail onions. Rate it Print