101 Best New Cocktails: Pearl by Christopher Marty, Marble, Chicago, IL, USA

by Gaz Regan · Saturday, September 13th, 2014 · 101 Best New Cocktails, 101 Best New Cocktails 2014


Christopher Marty, Marble, Chicago, IL, USA

Pearl Chris Marty

Christopher says, “House-made cocktail onions welcome, though a store-bought pickled onion should not offend; it’s the brine that sets this cocktail off on its fantastic journey, not the degree to which the preparation of the onion itself is fancy.  Just be sure to sip the drink both before and after taking a bite of the onion–it’s hardly just for show.”

60 ml (2 oz) Ford’s GinPearl

15 ml (.5 oz) Getreide Kümmel

15 ml (.5 oz) Dolin Dry Vermouth

15 ml (.5 oz) Luxardo Maraschino

1 cocktail onion, as garnish

Stir over ice and strain into a chilled coupe.  Add the garnish.

gaz sez:  Jesus H. Christ!  This is one muther of a drink.  There’s caraway, cumin and fennel in the Getreide Kümmel, and hosts and hosts and hosts of other botanicals in the gin and vermouth, of course.  (Good to see that the incredibly forthright, complex, and delicious Ford’s Gin being put to good use, too.)  Then the sweet nuttiness of the maraschino leaps into the fray and the drink’s all over the place.  And don’t forget the onion!  It’s seldom you see cocktail onions used thoughtfully, so don’t miss this treat!

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