Oppenheimer Martini

Given that Christopher Nolan's Oppenheimer is the new cinematic rage (after Barbie, at least), people's interest in the historical scientist is at its peak. Fewer people know that J. Robert Oppenheimer isn't just the father of the atomic bomb, Oppenheimer is also the father of a very particular dry martini (it was briefly shown in the film).

When working on the Manhattan Project (the atomic bomb project, not the cocktail), Oppenheimer, who was nearly six feet tall, dropped to a paltry 120 pounds under stress. Those who knew him said he lived on coffee, cigarettes, and very strong martinis at the time. Lucky for us, we have the recipe for that martini.

Pickling Onions for Cocktails

In our most recent post, we challenged the Lounge Lizards with a little neat mezcal accompanied by worm-salted oranges. This time we thought we'd bring onions to the table. Veggies usually don't make the cocktail bar much - the most common are cucumbers and olives in gin, pickles, and celery in Bloody Marys, and hot peppers in Pepper Pots. But in the time-honored cocktail past, the pickled onion was not unknown. In fact, it was essential in a specific classic drink- the Gibson.

If you are new to the Gibson, likely it's in name only...well, mostly. The core of the Gibson is simply a typical recipe for a modern martini- which is a combination of gin and dry (French) vermouth in the ratio you love, for me, it's usually 4-to-1, gin as the greater portion. If I want a dry martini or drinking with a Stoeffler, I go 5-to-1. The garnish is always an olive for me or nothing.

The difference that makes the Gibson is the switch-out of the olive in favor of pickled pearl onion. If you ask a cocktail historian, they'll also note another difference. The Gibson is not a true cocktail; it's never poured with bitters. This isn't true about the classic martini. The classic martini is thought to be spawned from the Martinez, which contains orange bitters; therefore, early martinis also had bitters. Martinis with bitters are fun today as well, not just orange bitters, but citrus, Angostura, and celery are all great.

But not for a Gibson. It's gin, vermouth, and onions. That's it.

So, Lounge Lizards, if you are going to pour a Gibson, you got to get your onions pickled. Here's how:

1/2 pound peeled small or pearl onions (we used French/gray shallots from our garden)

Pickle Spice Blend (makes more than you need for 1 batch)
2 1/2 Tablespoons mustard seeds
2 1/2 Tablespoons coriander seeds
1 Tablespoon allspice berries
1 Tablespoon black peppercorns
2 cloves, broken into pieces
3 dry bay leaves, broken up
2 Tablespoons crushed fennel seeds

Mix and store in an air-tight container.

Brine: 
1 pint white wine vinegar
1/4 cup warm water
1/2 cup white sugar
1 1/4 Tablespoons salt

Sterilized pint Mason Jar

Make the Pickles:
Stir together the Brine ingredients until sugar and salt are dissolved. Add onions, brine, and 2 Tablespoons of the Spice Blend to a large saucepan. Bring to a boil, remove from heat immediately. 

Pour onions and liquid into the jar(s). Cover and store at room temperature for two days before using. Refrigerate once open.

Here's our Gibson recipe.

Gibson (Classic Pour Series)

2 ounces gin
1/2 ounce dry vermouth
pickled onion(s)

Combine gin and vermouth in an iced mixing vessel. Stir until cold. Strain into a pre-chilled glass. Add 1-3 pickled onions on a cocktail stick or sword. If you would like your Gibson dirty, start with a rinse of the pickling liquid in the glass. If that is not dirty enough, add up to a teaspoon of the pickling liquid to the glass. Do not shake or substitute vodka like James Bond; he asks for vodka martinis, but all Lounge Lizards remember that that drink is a Kangaroo. No one is cool drinking a Kangaroo. Don't Kangaroo your Gibson.

Drinking Mezcal

During the dog days of summer, it is important for a Lounge Lizard to kick back, chill, and soak up the heat a bit. What better way to do that than to drink some mezcal with worm-salted oranges. What? Mezcal? Yes. Mezcal. If you're thinking you've never had it, you're wrong. Chances are that you've had tequila before, and, since tequila is a mezcal, you've had it.

Strawberry Top Vodka

 Ah, it's almost strawberry season. Whether you pick your own or just buy from the local farmstands or grocery stores, most likely you'll take them home, wash them up, cut the tops off them and toss some sugar on them. Shortly thereafter, you'll throw the tops in the garbage.

Stop! Don't do it. Instead, why not do what any decent Lounge Lizard should do- chuck those tops into vodka to make strawberry top vodka! How do you do it? Here's how.

Grab yourself a large mason jar with a lid. Cut the tops off a pound of strawberries (about 1 cup). Throw the tops into the mason jar. Add 1 1/4 cups of vodka to the jar (we used French Vanilla Ciroc). Shake. Sit the jar in cool, dark place for two days. At the end of that time, strain the vodka and now toss the tops in the trash (any fruit parts of the top should be a zombified white color). Store final product for a week in the fridge. Don't forget to drink it, it will go off in time.

Here's a fun drink that you can try with strawberry top vodka-

Strawberry Blonde Russian (Holly's Original)

2 ounces strawberry top vodka (we used infused French Vanilla Ciroc)
1 1/2 ounces Kahlua (we alternate with Kamora Coffee Liqueur)
1 ounce Irish cream (we use Five Farms)

Build over ice in an old fashioned glass. Either stir all ingredients to combine or stir the vodka and Kahlua first and float the Irish cream on top. We like both preparations. 

Sweeney Todd Cocktail

 For the first time in over 40 years, Steven Sondheim's original Sweeney Todd: The Demon Barber of Fleet Street is coming back to Broadway. Now, I'm not much of a musical kind-of-cat, but I am quite fond of the tale of the demented barber, what with all the slit throats, copious corpses and cannibalism to spice up the affair. Let's just say it's not the Sound of Music.

Sondheim's musical was also the vehicle for the late, great Angela Lansbury to win her fourth Tony. Lansbury passed last October. So in her memory, a Firewater Lounge concoction inspired by the musical made full of fire and bitters (but no people). It's a husky blend of Kirk and Sweeney Dominican Rum and Minnesota small craft bourbon from Douglas & Todd. Get it?

Sweeney Todd Cocktail 

Holly's Original

1 1/2 ounces dark rum (use Kirk and Sweeney if you have it)
1 1/2 ounces bourbon (use Douglas & Todd if you have it)
1 dash Angostura bitters
1 dash Bitter Truth wood bitters

Combine and serve neat or sparingly with ice. Garnish with a lemon garnish- swath, twist or dry wheel.