To a saucepan, add pearl onions and cover with water. Bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Drain water. Cut ends off onions and peel. Place onions in a glass container.
Add following ingredients back to the saucepan: cider vinegar, red wine vinegar, water, salt, sugar, rosemary, juniper berries, allspice, chai spice blend, black pepper, and minced garlic. Let ingredients simmer on low heat for 20 minutes. Strain liquid over onions. Let cool. Add bianco vermouth. Mix together.
Store onions and liquid in a sealed container in refrigerator.
Copyright © 2008, 2014 by Bridget Albert, Mary Barranco All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher. Cocktail photographs copyright © 2008 by Tim Turner. Author photographs by Larry Fox.