This summer, Jensen’s Gin have raided East London’s allotments for a series of 'garden to glass' cocktails, a celebration of seasonal, local and homegrown produce plucked straight from the heart of Bermondsey. Head bartender at Ropewalk Bar in LASSCO Jerome Slesinksi dreamt up a selection of cocktails that reflect the flavours of British summer gardens using fresh herbs and vegetables commonly found in window boxes, roof terraces and gardens. Here is the recipe for his Spring Onion Gibson.
- 65ml Jensen's dry gin
- 5ml dry vermouth
- Pickled spring onion, to garnish
For the pickled spring onion
- 1 litre of good-quality vinegar
- ½ litre of water
- 8 tbsp of nice sugar
- 3 tbsp of sea salt
- A good pinch of crushed juniper berries, coriander seeds, black pepper corns
- A few rosemary stalks and the peel of one lemon
To pickle the onions
- Wash and trim fresh spring onions, removing any dead leaves. Cut into martini glass size sections.
- Prepare in a large pan a good quantity of pickling liquor – the ingredients above would work for about ½kg spring onions.
- When pickling liquor comes to boil, add spring onions and boil gently for 3 minutes, very carefully stirring so as not to break up onions.
- Transfer onions into a sterilised Kilner or mason jar. Pour hot liquor over onions and seal. Its best to leave the onions to mature for a few days before eating. They'll last in fridge for about two to three weeks.
For the cocktail
- Place ice in a martini glass to chill it and pour a tiny dash of vermouth over the ice.
- In a mixing glass filled with ice, pour Jensen’s Dry Gin. Stir ten times or so.
- Discard ice and vermouth and carefully strain gin into chilled glass.
- Garnish with homemade pickled spring onion