Also known as the Garden Gibson, The Green Table's seasonal cocktail makes the most of the fleeting ramp crop.
"The recipe came from our chef. We had a ton of them so he just decided to pickle them. It's really a variation on the dirty martini. Ramps are only around for a short time, so [by pickling them] we can keep the cocktail going through the summer," says Rick Hickman, the restaurant's general manager and beverage director.
Combine the vodka or gin with the dry vermouth over ice in bar mixing glass. Shake or stir vigorously.
Pour a very small amount of pickled ramp juice into chilled martini glass. Swirl and discard. Strain martini into the glass and garnish with one pickled ramp.