Instructions

Vanilla Vodka

1. Slice the vanilla bean lengthwise to allow greater flavor extraction. Add the split vanilla pods directly into the bottle of vodka.
2. Seal the vodka and place somewhere that you’ll remember to give the bottle a shake from time to time, as this will allow the bean to evenly infuse in the vodka. Allow the vanilla to infuse for a minimum of 1 week. After a week, the color of the vodka should deepen and be heavily vanilla scented. Once infused, feel free to strain the vodka or just let the vanilla beans sit.
3. Use it for the French martini, or enjoy on it's own, chilled.

French Martini

1. Fill a cocktail shaker half-full with ice. Pour in the vanilla vodka, pineapple juice, and lime juice. Shake vigorously above your shoulder for 10-15 seconds.
2. Pour the 1 ounce of Creme de Cassis into the bottom of a chilled martini glass with a couple of raspberries.
3. Gently pour in the vodka pineapple mixture into the glass, so it's frothy at the top. Serve and enjoy.

Pickled Pearl Onions

1. If peeling your own pearl onions, cut off the end of the onions, taking off just the tips of the root and stem area. Bring a pot of water to a rolling boil and blanch the onions for 1 minute. Once blanched, strain the onions and immediately add them to an ice bath to stop the cooking process. Strain again. The outermost layer of the pearl onions should be easy to peel.
2. In a saucepan, add the vinegar, sugar, salt, Pickling Spice, and water. Heat over medium heat, until the sugar is dissolved, and stir. Heat at a simmer for 8-10 minutes. Remove from the heat and cool completely until room temperature. Pour the brine over the onions, so that they are completely submerged. Let the onions pickle for 2 - 3 days before using. Store in the fridge for up to 3 months.

Gibson Martini

1. Add the gin and vermouth to a cocktail shaker filled with ice.
2. Shake vigorously and strain into a chilled martini glass.
3. Add cocktail onions for garnish and serve.