For many bartenders, a few mini-recipes within a larger cocktail recipe are the key to crafting better drinks. Whether it's crunchy pink pickled onions that accent a Gibson or chile-infused bitters that bring unexpected heat to a classic Hanky Panky, a little up-front time can yield a new garnish or ingredient to grab when inspiration strikes.
These eye-catching pink pearl onions-and a couple teaspoonfuls of the brine derived from pickling them-are key components in Meaghan Dorman's iconic Gibson recipe. Crunchy red onions replace the traditional white orbs: "The red onions aren't as harsh, and they're beautiful," says Dorman. For the brine, which can work dashed into just about any Martini recipe, coriander-heavy pickling spice adds a savory accent to a base of delicate Champagne vinegar.
When Daniel Villa developed his technique for clarifying drinks with milk powder, rather than fresh milk, he unlocked a way to turn spirit-only drinks clear and silky without the need for acids. But turning to
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