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Spring Sipping

Produced by Newsday's Custom Content Studio - not associated with Newsday editorial

Photo Credit: Eileen Kotak.

Spring Sipping

By Jessica Faller

Martinis are—and have always been— the gold standard in cocktails, but even the classics need a fresh twist once in a while. For spring, we suggest our take on the Gibson martini: cold, smooth Oxley Gin, a wash of anisette replacing the vermouth, accented by Italian Cipollini onions, lemon rind and a fragrant sprig of rosemary.

Pour gin into a cocktail shaker full of ice. In a chilled martini glass, gently swirl the anisette around to coat the interior, discarding any excess liquid. Stir gin until very cold, strain into glass.

Garnish with a lemon twist, running it around the rim of the glass for flavor before settling it into the cocktail. Spoon in one Cipollini onion, float a small sprig of rosemary and enjoy!


Two ounces Oxley Gin
Half ounce anisette
Pickled Cipollini onions
1 lemon
Sprig of rosemary

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