Skip the Dirty Martini. Instead, try this Trash Tini. Don’t worry, there’s no actual trash involved, just charred onion scraps which infuse the dry vermouth with a robust, smoky, oniony edge. Created by Christine Wiseman, the bar director at the Los Angeles outpost of Broken Shaker, it’s a genius (and delicious) approach to waste prevention in restaurants or at home. With a split base of gin and vodka, Luxardo’s Bitter Bianco, sherry vinegar and Bittermens celery shrub in the mix, this brilliant take on a Martini smells like barbecued brisket with the underlying sweetness (and richness) of French onion soup.
London Dry Gin
Onion-infused Noilly Prat
0.75 oz Plymouth Gin
0.75 oz Grey Goose Vodka
0.75 oz Luxardo Bitter Bianco
0.75 oz Charred onion-infused dry vermouth (Wiseman prefers Noilly Prat Vermouth)
2 dashes Bittermens Celery Shrub
2 dashes sherry vinegar
Cocktail onion and olive, for garnish
Charred Onion-Infused Vermouth
Scraps from 2 onions
1 750-ml bottle of Dry Vermouth (Wiseman uses Noilly Prat)
- Preheat oven to 350°F.
- Spread scraps onto a baking sheet and drizzle with olive oil. Sprinkle with salt.
- Bake until translucent. Raise the heat to 500°F and cook until the edges of the onions begin to blacken (it is OK if some pieces char completely).
- Remove from the oven and let cool completely.
- Scrape the onion scraps into a large Mason jar or quart container. Top with dry vermouth and let infuse for at least 24 hours.
- Strain through a chinois, bottle and refrigerate. The vermouth will keep for one to two weeks.