Partnered with lightly cured seafood during VCW, Tableau Bar Bistro‘s briny Gibson proved that cocktails are as perfect for pairing as wine.
• 2 oz Citadelle Gin
• 1 oz Dolin dry vermouth
• 0.5 tsp salty cocktail onion brine
• Garnish: 3 cocktail onions
Add gin, vermouth and brine to a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass and garnish with cocktail onions. Serves 1.
—Recipe courtesy of Tableau Bar Bistro