A good meal deserves a good companion. Imbibe Magazine shares our passion for the perfect pairing, and their mixologists have crafted a celebration-worthy cocktail especially for Green Chef.
This New Year’s Eve, set aside the bubbly and grab our spin on the classic Gibson. After all, it’s about time this 110-year-old cocktail got an update!
Fragrant herbs and a kiss of citrus brighten this typically umami cocktail. In place of the traditional pickled onion, cranberries add a festive, fruity pop of color.
Rosemary Gibson: Hold the Onion
Recipe by Eric Rickey, Portland, OR
2 oz. gin or vodka
1 oz. dry vermouth
2 dashes orange bitters
Very small pinch of salt
2-inch sprig fresh rosemary
Tools: mixing glass, muddler, bar spoon, strainer
Garnish: rosemary sprig, cranberries
- Add vermouth and rosemary to mixing glass.
- Muddle rosemary in vermouth to release flavor.
- Add remaining ingredients and ice.
- Stir for 20 seconds.
- Strain into coupe.
- Garnish with rosemary sprig and cranberries.
The Rosemary Gibson marries beautifully with Green Chef’s Steak and Chutney recipe. Seared sirloin steak is garnished with a subtly sweet and tart cherry-fig chutney. This earthy, savory dish plays off its complementary cocktail.
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