Skip to main content

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

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:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:

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.

Comments

  1. I love the idea of infusing gin with onions. This sounds delicious.

    ReplyDelete
  2. I love that you made a cocktail! Those char marks on the onions look great.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce