Burnt Gibson Martini
2 oz (60 ml) Bombay Sapphire East London Dry Gin
½ oz (15 ml) Martini Extra Dry Vermouth
1 tsp (5 ml) Sombra Mezcal
pickled onion, for ganish
- In a mixing glass over ice, combine all ingredients. Stir with a bar spoon until well chilled and diluted. Strain into a stemmed cocktail glass and garnish with a pickled onion.