Pickled-Ramp Gibson

After extensive—and enjoyable—research, I’ve come to the conclusion that I like my martinis very cold and very dry. To that end, I use very little vermouth, keep my gin in the freezer, and shake with ice to get that thin, barely frozen layer on top of the cocktail. Naturally, you can adjust the recipe according to your own martini preferences. This update on the classic Gibson, a variation made with cocktail onions, was inspired by a drink I had the first time I went to the restaurant Blue