Dirty Sue
Looking for cocktail onions that are big enough to actually see in the glass? Dirty Sue Jumbo Cocktail Onions are oversized pickled pearl onions with a crisp snap and a clean, tangy brine. They are the proper garnish for a Gibson and the reason a Dirty Gibson, made with Dirty Sue Olive Juice, has become a bartender favorite.
The 16oz jar holds a generous count of jumbo onions, enough to run through a full season of Gibsons and Bloody Marys. The onions stay crunchy in the jar and the packing brine is clean enough to use as a cocktail ingredient on its own. Refrigerate after opening.
Part of the Dirty Sue line of bartender-created cocktail brines and garnishes, now stocked at thousands of on-premise and retail locations across the United States.
Jumbo Size: Larger than standard cocktail onions, so one or two on a pick is a real garnish.
Crisp Texture: Firm, crunchy onions that do not go soft in the glass.
Gibson Essential: The classic garnish for a Gibson, and the natural pairing for a Dirty Gibson made with Dirty Sue Olive Juice.
Bloody Mary Ready: Skewer with olives and a lemon wheel for a loaded brunch garnish.
Stocking a bar, restaurant, hotel, or retail shelf? Everything on this site is available by the case and ships from the same warehouse as our dried garnishes.
What people ask us before they order. Specs are above; shipping and wholesale are below.
A Gibson is a classic martini garnished with a cocktail onion instead of an olive or lemon twist. Stir 2.5 oz gin with 1/2 oz dry vermouth over ice, strain into a chilled glass, and drop in one or two Dirty Sue jumbo onions on a pick. For a Dirty Gibson, add 1/2 oz Dirty Sue Olive Juice to the mixing glass. The onion's sharp bite is a natural match for the brine.
They are noticeably larger than the small pearl onions in a standard cocktail onion jar. A regular onion disappears at the bottom of a coupe; a jumbo onion is visible on the pick, has real crunch, and holds up as a garnish on its own. One or two is enough per drink.
Yes. They are a staple on a loaded Bloody Mary skewer alongside olives and a lemon wheel, and they work in a Red Snapper (the gin version) or a michelada. Off the bar they belong on antipasto plates, relish trays, and burgers. Dirty Sue also makes a jalapeno stuffed version called Green Dots if you want heat.
Refrigerate after opening and keep the onions submerged in their brine. Stored that way they stay crisp for weeks. The brine itself is a tart onion pickle liquid, so a small splash in a Gibson adds extra bite if you like a sharper drink.
Ordering, shipping & wholesale
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We only bring in products that solve a real problem behind the bar. If it does not earn a spot on the garnish station or the back bar, it does not make it onto this site.
Every brand we carry is one our 3,200+ bar and restaurant accounts already use or asked us for. We taste it, we test it in service, then we stock it.
Dried citrus, rimmers, brines, olives, cherries, and the rest of the garnish station ship together from our warehouse in White Plains, NY. Fewer vendors, fewer boxes.
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