Ramp Gibson
2 oz Ramp-Infused Vodka
.5 oz Dry Vermouth
Pickled Ramp* for garnish
Combine the ingredients in a cocktail shaker filled with ice. Stir until chilled, then strain into a chilled coupe. Garnish with pickled ramps and serve.
Ramp-Infused Vodka
1 750 ml Bottle Vodka
6-8 Fresh Ramps; roots and bulbs trimmed
In a large jar, combine vodka and trimmed ramps. Set the bottle aside for re-use. Infuse at room temperature for 24 hours.
Strain the mixture and return the liquid to the bottle. Keep refrigerated.
Pickled Ramps
12-15 fresh ramps
1 cup white wine vinegar
1 cup water
½ cup pure cane sugar
1 tablespoon kosher salt
Pack trimmed ramps in a jar with a tight fitting lid.
In a small pan, combine vinegar, water, sugar and salt. Bring to a boil, stirring to dissolve sugar and salt. Pour brine over ramps and let cool. Seal jar and refrigerate pickled ramps for at least 24 hours, and up to 3 weeks.
