SSJ Smoked Gibson Cocktail

I’m not sure about you, but I still haven’t forgotten Roger Serling’s Gibson fetish in Mad Men. Since I first watched him order a Gibson at the bar, I’ve been sampling Gibson cocktails and mixing my own.

Here’s my take on a Smoked Gibson cocktail. I’m using one speciality ingredient, Valley of Mother of God Smoked Gin (LCBO) as well as some optional bitters, Mrs. Better’s Bitters Smoke and Oak (Cocktail Emporium). But you can easily make this “Smoke Free” by omitting the bitters or by swapping a portion or all of the smoky gin for a straight one. I should say, however, that the smoke in the VMG Smoked is quite mellow. Alternatively, increase the smoke by smoking your glass with a Spirits with Smoke Smoking Saucer. [ See all of my suggested options for increasing or decreasing the smoke-factor of this drink in the recipe notes.] Do yourself a favour, however, and make your own SSJ Signature Small Batch Cocktail Onions, whose recipe I’ve reprinted below the Gibson. At bare minimum, be sure to add a teaspoon of the onion brine from your purchased jarred onions to the cocktail.

Print Recipe

SSJ Smoked Gibson

Recipe May Be Doubled. (See notes for swaps and alternatives.)

Servings: 1 Cocktail

Equipment

• 1 Cocktail Mixing Glass, Spoon, and Strainer
• Coupe Glass
• Cocktail Pick for Onions
• [OPTIONAL] Smoking Saucer, Wood Chips and Torch or [OPTIONAL] Smoking Board and Torch [I use the Spirits with Smoke Saucer Kit]

Ingredients

• 2¼ oz Smoked Gin I use Valley of Mother of God.
• ¾ oz Dry Vermouth
• 2 drops Smoky Bitters [OPTIONAL] I use Mrs. Better's Bitters Smoke and Oak.
• ¼ oz [one teaspoon] Brine from the Cocktail Onions You may choose to halve this amount.
• 2 Cocktail Onions I use SSJ's Signature Small Batch Cocktail Onions.

Instructions

• Chill a coupe glass.
• In a mixing glass filled with ice, pour the gin and vermouth, drop the bitters, and add up to one teaspoon of cocktail onion brine.
• Stir until well chilled.
• [If you are using a smoking board, smoke your glass now.]
• Strain the cold cocktail into the coupe glass.
• [If you are using a smoking saucer, smoke your cocktail in the glass now.]
• Place two cocktail onions on a pick and garnish the cocktail.
• Enjoy responsibly!

Notes

Gin Selections:

Valley of Mother of God Smoked Gin from the LCBO

All or a portion of the Smoked Gin can be swapped with a gin of your choice.

For a straight Gibson, try Valley of Mother of God Gin.

Bitters:

Mrs. Better’s Bitters Smoke and Oak  from Toronto’s Cocktail Emporium

Up the bitters or omit them to increase or decrease the smoke.

Cocktail Onions:

SSJ Signature Small Batch Cocktail Onions, also printed in the recipe card below

Cocktail Mixing Glass, Spoon, and Strainer:

I’ve used the Deluxe Gold Bar Tools Set from Cocktail Emporium

Cocktail Coupes

I’ve used the 1890’s Retro Fizz Glass from Cocktail Emporium

Cocktail Picks

I’ve used a set of Gold Stainless Steel Picks from Amazon

Smoking Saucer Kit

Using caution and practicing fire saftely, I’ve used the Spirits with Smoke Smoking Saucer Kit with Torch.

Want even more smoke?

• As mentioned above, using caution and practicing fire safety, try smoking the glass. I highly recommend the smoking products (both the home bar smoking board and the smoking saucer set) from Spirits with Smoke.
• Using caution and fire safety, grill or smoke the cocktail onions.
• Drink the cocktail beside a campfire.

Print Recipe

SSJ Signature Small Batch Cocktail Onions

Servings: 4 quarter-pints

Ingredients

• 1 package, just over ½ pound, white pearl onions
• 16 juniper berries
• 8 cardamom pods
• 20 black peppercorns
• 4 bay leaves
• 2 cups white vinegar
• ½ cup white vermouth
• 2½ tbsp sugar
• 2 tsp coarse salt

Instructions

• Slice the very tips and peel the pearl onions.
• Distribute and pack the peeled onions evenly into four quarter-pint (two half-pint or one pint) warm, sterilized mason jars, making sure to leave ½-inch headspace at the top of each jar.
• Distribute the dry spices evenly between the jars of packed onions.
• Bring the vinegar, vermouth, sugar, and salt to a boil over medium-high heat, ensuring that the sugar and salt are dissolved.
• Fill the jars with the pickling liquid, leaving ¼-inch headspace.
• Seal the jars with lids and rings and process in a water-bath for 10 minutes. Allow jars to cool and allow to cure for at least one week before using. Once you open a sealed jar, refrigerate, and use the onions within 3-4 weeks. Sealed jars are shelf-stable and will last for at least one year before opening and refrigerating.
• If you don't want to process the jars in a water-bath for long-term storage, simply seal your jars with tight lids, allow to come to room temperature, and then refrigerate, allowing the onions to cure for at least one week. After that week of curing time, open the onions and use within 3-4 weeks.

Notes

I’ll update this post with a few more pictures of the smoker in action, etc. when we have our evening of Noir in mid-December!