How to Make a “Southern Gibson”

Posted on: Jan. 19, 2016 | | By: TOTC Staff

Okra is the quintessential Southern vegetable (besides collards, maybe, but who puts collards in a drink?). When beverage director Eduardo Guzman wanted to give the classics-heavy cocktail menu at Marcel in Atlanta a little taste of place, it was obvious that okra should make a thoughtful appearance. At Marcel, one pickled okra is served on a toothpick with two pickled pearl onions in a Gibson for a savory Southern twist.

Pickled Okra


  • 2 cups okra
  • 1 cup simple syrup
  • 3 cups apple cider vinegar
  • 4 bay leafs
  • 1/2 cup pink peppercorns
  • 2 punches of sea salt
  • 5-6 dill leafs (no steam)
  • The peel of 1 lemon

Combine all ingredients in a glass jar. Leave the jar closed tightly in a cool, dry place for 2-3 weeks. For best results, dry the okra slightly before serving.

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