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Martini
Steve Forney
Buy This at Allposters.com
La Belle Cuisine
“Martini Magic”
Pearl Onions, Olives and
Lemon Rind in Vermouth
Onions: a Country Garden Cookbook
by Jesse Ziff Cool, 1995, Collins Publishers San Francisco
 
“When the day has gotten the
best of me, I head straight for a very dry gin
martini crowned with a
homemade cocktail onion. Presoaking the olives,
onions and lemon rind in
vermouth eliminates the need to add any ver-
mouth
to your drink. All you have
to do is ice the gin, kick off your
shoes, and
remember how good life can
be, after all.”
4 cups cold water
1/2 basket red or white pearl onions
(15 to 25 onions) or
small shallots
Ice water, to cover
1 firm lemon
1 jar (10 ounces) pimiento-stuffed
green olives, drained
Dry vermouth, to cover
1 fresh hot red chili pepper such as
cayenne or jalapeño
(optional)
In a medium-sized saucepan over high heat, bring the cold
water to a
boil. Meanwhile, cut off the root ends of the onions. Have ready
a
large bowl of ice water.
Drop the trimmed onions into the boiling water for
approximately 5
minutes. You want the onions to be cooked but still have
some crunch.
Drain and transfer to the ice water. When cool, drain and peel,
Using a sharp knife, remove the rind from the lemon, being
careful not
to include any of the bitter white membrane. Slice it to narrow
uniform
strips about 2 inches long. Set aside.
Sterilize a quart jar with a tight-fitting lid. Then layer
the onions, olives
and lemon rind in the jar. Add vermouth to cover
completely and slip
in the chili pepper if you want to spice up your
martinis. Cover and
refrigerate overnight before using. The mixture will
keep for weeks
in the refrigerator.
When making a martini, use a vermouth-soaked olive, onion or
lemon
rind strip [or combination thereof] in place of a splash of vermouth.
Makes 1 quart.
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