"The perfect pickled onion should be a balance of briny and sweet," says The NoMad Hotel bar director Leo Robitschek. "It should be fully pickled while still retaining a slight crunch." To achieve this, Robitschek creates a pickling liquid that preserves and elevates the flavors of the onion and adds some extra spice, which he says brings out the umami notes and brininess. Make a batch for your next round of Gibsons.