The Lemon Drop Martini Bar
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"Martini Magic": Pearl Onions,
Olives and Lemon Rind in Vermouth

"Happiness is finding two olives in your martini when you're hungry."
~ Johnny Carson

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“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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