For the Vanilla Vodka:

• 2 whole Madagascar 3 Count Vanilla Bean 
• 750 ml vodka

For the French Martini:

• 4 ounces vanilla infused Oola vodka
  
• 3 ounces pineapple juice
• 1 ounce lime juice
• Ice
• 1 ounce Creme de Cassis

For the Pickled Pearl Onions:

• 2 pounds pearl onions, peeled
• 2 tablespoons sugar 
• 3 tablespoons Kosher Salt Diamond Crystal 
• 2 cups white vinegar
• 1/4 cup Pickling Spice 
• 6 cups water

For the Gibson Martini:

• 2-1/2 ounces Oola Gin
  
• 1/2 ounce dry vermouth
• 1 or 3 pickled pearl onions, for garnish

For the Vanilla Vodka:

Slice the two vanilla beans lengthwise to allow greater flavor extraction. Add the split vanilla beans directly into the bottle of vodka. 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.

Use it for the French martini, or enjoy on its own, chilled.

For the French Martini:

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.

Pour the 1 ounce of Creme de Cassis into the bottom of a chilled martini glass with a couple of raspberries.

Gently pour in the vodka pineapple mixture into the glass, so it's frothy at the top. Serve and enjoy.

For the Pickled Pearl Onions:

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.

In a saucepan, add the vinegar, sugar, salt, , 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.

For the Gibson Martini:

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

Notes:Our Pickling Spice, seen above, is packed with complex flavors that truly make the best pickled veggies. Pearl onions aren't the only things that are delicious pickled — carrots, kohlrabi, cauliflower, peppers, oh my!