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Julep: Southern Cocktails Refashioned [A Recipe Book] (LORENA JONES BO) Hardcover – March 13, 2018
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From the Publisher
Glassware 5.5-ounce cocktail coupe, chilled Serving ice none
You may be surprised to find the Gibson in a book about Southern cocktails—in the Rural South chapter no less. The Gibson, which originated in San Francisco, is a classic gin martini with a pickled onion garnish. Pickling is an essential Southern tradition, for good reason. The ability to preserve food during the growing season—when vegetables, fruit, and meat are abundant—to be eaten during the winter was once key to survival. I love how a practice born of necessity resulted in a rich array of deliciousness and a custom of passing down treasured recipes from generation to generation. At dinner parties in the South, it’s common to encounter a dish of something pickled: okra, peppers, tomatoes, cucumbers, onions, even pork. It seems that there’s nothing a Southern cook can’t pickle. So when I decided to include a Gibson on the menu, I knew just how to give it a Southern pedigree. I wanted the pickling brine to be an integral part of the cocktail, so I created a brine that would both make fabulous pickled onions and taste amazing with gin and vermouth. If you’re reading this and find yourself dying for a Farmhouse Gibson right now, you’re out of luck because you need to allow a little time for the pickling. I promise you it’s worth the wait.
Farmhouse Gibson Recipe
Pour the gin, vermouth, vinegar brine, and orange bitters into a mixing glass. Fill the glass with ice cubes and stir 20 times with a barspoon. Strain into the chilled glass.
To garnish, thread the onion on a cocktail pick and lay across the rim of the glass.
- 2 ounces London dry gin, such as Beefeater
- 1 ounce blanc vermouth, such as Dolin Blanc
- 2 barspoons sherry vinegar brine from Cocktail Onions (recipe below)
- 2 dashes Regans’ orange bitters
- Garnish 1 cocktail onion (recipe below)
Makes about 3 cups
It’s certainly easy to find store-bought cocktail onions in most liquor stores, but when they’re a garnish in a boozy cocktail, we really want them to shine. That’s why we much prefer to pickle our own, which we have just the right brine.
Cocktail Onions Recipe
Have ready a clean 1-quart canning jar, canning lid, and ring.
Place the jar right side up on a rack in a boiling water canner or other tall pot. Fill the canner with water to cover the jar by 1 inch. Bring the water to a simmer. Keep the jar in the hot water until ready to fill.
Meanwhile, wash the canning lid and ring in warm, soapy water and rinse thoroughly. Set aside to dry.
Use a jar lifter to remove the jar from the canner, carefully pouring the water inside the jar back into the canner. Place the juniper berries and mustard seeds in the jar. Fill the jar to the top with the onions. Set aside.
Combine the Champagne vinegar, Banyuls vinegar, salt, and sugar in a saucepan. Bring to a boil, stirring constantly until the salt and sugar are dissolved. Pour the hot mixture into the jar, filling to ½ inch from the top rim. Carefully wipe the rims and sides of the jar. Place the lid on top and screw the ring on, tightening it by hand.
Place the filled jar on the rack in the water canner. Make sure the water in the canner covers the jar by 1 to 2 inches, adding more water as needed. Cover the canner and bring the water to a rolling boil. Boil for 3 minutes. Turn off the heat and uncover the canner. Let stand for 5 minutes.
Use a jar lifter to carefully remove the jar and place on a towel on the counter. Let the jar stand without moving them for 24 hours.
Check the jar to make sure it is properly sealed: Press on the center; it should not flex. Unscrew the ring and try to lift the lid with your fingers. If it can’t be lifted, the seal is good. Screw the ring back on, label the jar, and store in a dark, cool place for 3 days before using. Store for up to 1 year. (If the center of the jar flexes when pressed or the lid can be removed, refrigerate jar and use within 1 week.)
Note: Peel the outer 1 or 2 layers of any very large pearl onions so that they are all the same size. Keep the ends of the onions intact so they don’t fall apart.
Cocktail Onion Ingredients
- 1 tablespoon juniper berries
- 2 teaspoons yellow mustard seeds
- 3 to 4 cups small pearl onions, peeled or as needed (see Note)
- 2 cups Champagne vinegar
- ½ cup Banyuls wine vinegar
- 1 tablespoon sea salt
- 1 tablespoon granulated sugar
--Andrew Knowlton, Bon Appetit
"Heavy on the Southern storytelling and even heavier on the bourbon, Huerta's book is a history of drinking in the states where the sun always shines."
“It’s an ideal way to add Southern hospitality to a home bar.”
About the Author
- Publisher : Lorena Jones Books; Illustrated edition (March 13, 2018)
- Language : English
- Hardcover : 224 pages
- ISBN-10 : 0399579419
- ISBN-13 : 978-0399579417
- Item Weight : 1.8 pounds
- Dimensions : 7.2 x 0.9 x 9.3 inches
- Best Sellers Rank: #174,262 in Books (See Top 100 in Books)
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thought would be great gift for my sons 36 birthday. We all live in Houston and there was an article
in the Chronicle about her and her book.
By Stephen G. Melvin on May 28, 2021