Charred Onion Rickshaw for #BrunchWeek #sponsor

Here we are at day three of one of my favorite blogging weeks of the year: Brunch Week. Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from A Kitchen Hoor’s Adventures is co-hosting. And I challenge myself to post everyday, getting creative with all of the sponsor goodies we receive for participating. It's so much fun.

When I received a package of onions from  Vidalia Onion Committee, the enclosed note challenged us to get creative and posed the question: Who's brave enough to make a cocktail? 

That got me thinking. And I decided: Yep, I'm doing it. I'm brave enough to make an onion cocktail. Challenge accepted!

I thought about what flavors would go with an onion...in a drink. And I asked friends for their opinions. The general consensus was gin. So, I opted to create my own version of a rickshaw which is a gin-based libation made with basil.

Add to that the sweetness of charred onion and you have cocktail bliss. The ingredients are simple, but the flavors are fantastic. You do need to plan a little bit ahead as the onions should infuse in the gin for at least 24 hours.

On the day that I made this, I didn't have any basil and didn't want to go to the store. But I walked around the corner of the house and found my Enthusiastic Kitchen Elf's African blue basil plant. That's serendipity...and just a wee bit more exotic than the basil I had planned to use. Even better!

Ingredients

This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Charred Onion-Infused Gin

• 1 to 2 onions, peeled, thickly sliced (prefer Vidalia Onion Committee)
• 2 C gin

African Blue Basil Simple Syrup

• 1 C water
• 1 C granulated sugar (prefer Dixie Crystals)
• 1/4 C fresh African blue basil

Cocktail makes 1

• 2 oz. charred onion-infused gin
• 1 oz.  basil simple syrup
• 1 oz. freshly squeezed lemon juice (approximately 1 lemon, I used a Meyer lemon)
• cucumber slices, for garnish
• basil blossom, for garnish
• charred onion for garnish

Procedure

Charred Onion-Infused Gin
Place thick slices of onions on a grill or grill pan until charred and softened. Pour gin into a sterile jar with a lid. Drop the onions into the gin. Cover and let infuse for at least 24 hours.

African Blue Basil Simple Syrup - click for my recipe

Cocktail
In your cocktail shaker pour in simple syrup and lemon juice. Pour in the gin and shake. Fill a glass with ice and pour cocktail over the ice through the strainer.

Garnish with blue basil blossom and a skewer with a cucumber slice and a few pieces of charred onions.

Cheers!

Many thanks to the #BrunchWeek sponsors whose ingredients were used in the creation of this recipe. Thank you, Vidalia Onion Committee and Dixie Crystals!

The Other Bloggers' Recipes

Get ready to be inspired!

BrunchWeek Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla.
• Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
• Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

• Baked Blueberry Oatmeal by Hezzi-D's Books and Cooks.
• Baked S'Mores Doughnuts by Sarcastic Cooking.
• Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara's Multicultural Table.
• Blueberry Raisin Bread by Palatable Pastime.
• Blueberry Swirl Bread by Big Bear's Wife.
• Cinnamon Bubble Roll by That Skinny Chick Can Bake.
• Everything Bagel Bread by Love & Confections.
• Homemade Cinnamon Swirl Bread by Family Around The Table.
• Lemon Blueberry Shortcake by {i love} my disorganized life.
• Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
• Meyer Lemon Blackberry Cinnamon Rolls by Cindy's Recipes and Writings.
• Nori Granola by The Texan New Yorker.
• Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

• Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
• Asparagus Cheddar Tart by Making Miracles.
• Blueberry Cobb Salad by The Crumby Cupcake.
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n' Cooks.
• Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door.
• Panchetta and Kale Omelette by Gluten Free Crumbley.
• Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
• Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

• BBQ Cheese and Bacon Mushrooms by Jane's Adventures in Dinner.
• Mexican Chicken Chilaquiles by Sweet Beginnings.
• Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

• Lemon Cheesecake Turnovers by From Gate to Plate.
• Struesel Topped Apple Gallette by Pink Cake Plate.

The Giveaway

Don't forget to visit my kick-off post and enter the huge giveaway: here!

Disclaimer - Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.