65ml Hepple Gin
5ml Noilly Prat Dry Vermouth
3 half charred & pickled onions to garnish
To make charred and pickled onions.
1 cup of water
1/2 cup of red wine vinegar
1/2 cup of castor sugar
a pinch of mustard seeds
a pinch of black peppercorns
1 red chilli
garlic - 2 cloves halved.
a pinch of juniper berries
thyme - two sprigs
rosemary - one sprig
In a medium pan, bring 1 cup of water to a boil, add two pinches of sea salt and cook the onions for 10 minutes. Drain and rinse the onions in cold water and place to one side in a bowl.
Cut the onions into halves and char them on the blancher to give them some colour. In another pan, bring the water, red wine vinegar, mustard seed and peppercorn to the boil to dissolve the sugar.
Let the mixture cool. Put the onions into a sealable jar (e.g. Kilner jar) then pour the liquid over the onions.
Add the chopped chilli, garlic, juniper, thyme and rosemary and allow to infuse