Ramp Gibson


2 ½ ounces gin (Hendrick’s Gin)
½ ounce pickled ramp brine (from Pickled Ramps recipe)
Splash of dry vermouth
Pickled Ramps (recipe follows)


Shaken: In a shaker combine the gin, vermouth, ramp brine and ice and shake vigorously. Strain into a martini glass and garnish with pickled ramp.

Stirred: In a large glass filled with ice combine the gin, vermouth, and ramp brine and stir gently, long enough for the mixture to chill. Strain into a martini glass and garnish with a pickled ramp.

Pickled Ramps

Makes 1 pound of pickled ramps


1 cup white vinegar
½ cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
2 tablespoons salt
1 teaspoon of each of mustard seeds, coriander, pink peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of thyme
¼ cup fresh parsley leaves

3 tablespoons fresh mint leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only with a hint of green tops)


In large mixing bowl whisk together vinegar, white wine, mustard, sugar, salt and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or plastic container and refrigerate for 3-5 days.