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.
- 2 ounces vodka or Farmer's Organic Gin
- Splash Dolin Dry Vermouth
- Picked ramp juice, plus pickled ramp for garnish
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.