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