0 In Holiday Inspiration/ Recipes

Cheers to the New Year with Imbibe Magazine

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

Glass: coupe

Garnish: rosemary sprig, cranberries

  1. Add vermouth and rosemary to mixing glass.
  2. Muddle rosemary in vermouth to release flavor.
  3. Add remaining ingredients and ice.
  4. Stir for 20 seconds.
  5. Strain into coupe.
  6. 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.

Want more innovative drinks? Subscribe to Imbibe Magazine, the ultimate guide to drinks. Follow this link for special savings: www.imbibemagazine.com/GreenChef

To start fresh and eat better after the holidays, get Green Chef. We deliver gourmet meal kits bursting with organic ingredients. Sign up today!


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