The Botanist: Pink Gibson
Pink Gibson
A picture-perfect twist on a classic cocktail, the Pink Gibson is almost too pretty to drink. It’s all about the umami-rich pickle juice.
Ingredients
- 75ml The Botanist Islay Dry Gin
- 10ml Dry vermouth
- 15ml Pink pickle juice (see below)
- 25ml Water
Pink Pickle Juice
- Ingredients: 75ml rice vinegar, 40g caster sugar, one red onion .
- Method: Slice onion and set aside. Heat the vinegar and sugar until dissolved. Pour liquid over the onion and leave for 3-4 hours until the liquid is bright pink. Remove the onion from the liquid (you can use the onions in tacos and salads). Store the pink pickle juice in the fridge for up to 14 days.
Method
- Chill a Nick and Nora glass by filling with ice
- Fill a mixing glass with 2/3 good quality ice
- Add all the ingredients and stir continuously for at least 30 seconds to allow the ingredients to chill and dilute slightly
- Empty the ice out of the glass
- Strain into your chilled glass
- Garnish with cocktails onions
COCKTAIL RECIPES TO TRY…
With deep layers of flavour and a smooth and balanced spirit, The Botanist Martini evolves and elevates this historic cocktail.
