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']
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.
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.
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