“Red” Gibson
“Red” Gibson
- 2 1/4 oz Prairie Organic Gin
- 1/2oz Radish Leaf Infused Mulassano Bianco**
- 1/4 oz Benedictine
- 2 Drops Orange Bitters
- 1 Drop Radish Pickling Liquid*
- Garnish with pickled radish
Developed by: Hannah Spear
Add all ingredients to a mixing glass and stir with ice for 30 seconds. Strain the mixture into a frozen martini glass, and garnish with a pickled radish
Bartender Technique Notes
*Pickle 175g trimmed, smoothed mini radishes in a cooled boil of 60g champagne vinegar, 25g water, 2g salt, a pinch of sugar, garlic, peppercorns, and mustard seeds for 12+ hours.
**Infuse 200ml Blanc Vermouth with 14g saved radish leaves for 1 hour at room temperature (shake periodically), then refrigerate up to 24 hours before straining”
