Odin's Onions

The Label
Odin's Onions are made in Brooklyn from locally sourced, hand-peeled, New York State farm-grown pearl onions, and flavored with French vermouth, Champagne vinegar and a variety of herbs and botanicals, including rosemary and juniper. A perfect match for a Gibson and a crowning touch to a Bloody Mary, they are also damn good right out of the jar.

About the Gibson 

To we at Odin's Onions, the Gibson is not merely "a Martini with an onion in it," but a superior cocktail in its own right, an insouciant urban marriage of quirk and sophistication. The vital ingredient in creating a proper Gibson—a decent cocktail onion—has long been missing from the scene. Those tiny, manufactured cocktails onions in the supermarket are as unreal as the neon-red Maraschino cherries next to them. (Ever seen a pearl onion that small in nature? We didn't think so.) Moreover, the lack distinction and flavor.

Odin's Onions don't simply adorn a drink, they flavor and enliven it. The brine's cocktail of eight botanicals is meant to mirror the flavors found in London Dry and Plymouth gins. Odin's Onions created a complete Gibson experience. Instead of a Gibson in which you only get an onion that has been infused with the flavors of the gin, you are rewarded with a cocktail that is delicately influenced by the flavor of the onion, leading to the crescendo of flavor that is the liquor-infused onion itself. A Gibson made with an Odin's Onion is as much about the garnish as it is the gin and vermouth, which is how it should be.

(As you may be able to tell by now, we like our Gibsons and take them a little too seriously.)

Note that the average Gibson is served with at least three freakishly miniscule cocktail onions, typically on a skewer and perched on the rim of the glass, as if they have nothing to do with the drink. With Onion's Onions, you only need a single onion. Make certain to place it at the bottom of the cocktail glass, where it can do its flavoring work, sitting triumphantly at the center of things and anchoring the cocktail.

In today's cocktail world, the aficionado specifies his or her preferred gin and vermouth. After all that bother, why spoil the drink with a shoddy garnish?

Check out the Recipes section of this site for our suggested Gibson formula.