The Tsukemono Gibson Martini

“Tsukemono Gibson sounds like some sort of Bond Girl.”

 
This is a very simple variation on the classic, elegant Gibson Martini. The only difference is that instead of a pickled onion garnish I’m using a gentler, more subtle addition: Japanese Tsukemono pickles.

  
I served a Gibson martini with Tsukemono as an accompaniment once which is what gave me the idea

These pickles are easy to make (recipe here). You can also buy them in Asian cooking shops and some Japanese takeaway restaurants. They’re often coloured red with shiso leaf so the visual effect will be different if you make them at home.

  

Select some pickles.

  
Thread them onto a bamboo skewer. If you’ve only got toothpicks to hand just use those, with only one of the pickles.

Pour the martini using the classic recipe but without lemon:

  • Take a chilled glass from the freezer.
  • Pour a measure (or to taste) of vermouth, usually between 2tsp and 30ml.
  • Top up with around 100-130ml gin or vodka from the freezer.
  • Use the garnish to stir the drink.
  • Chin chin.

The martini goes well with Japanese food, as well as frightfully English cucumber sandwiches.

It also goes well if you make it with some of the more subtly flavoured Polish vodkas (although note that  Żubrówka would be too powerful a flavour for the fragile Tsukemono). It will also work well if you make it with the cucumber-infused Hendricks gin.

I don’t really believe in sake-tinis (you might have noticed their glaring absence on this blog) but yes, if you insist, they might go well with one.

Kanpai!

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