Gibson
The Martini with an onion.
Gin and dry vermouth stirred over ice and served straight up, like a Dry Martini. What sets it apart is the pickled onion in place of the olive, adding a savoury, slightly tangy note.
- Aperitif
- Stirred
- Glass
- Cocktail glass
- Method
- Stirred
- Strength
- Very strong
- Time
- 3 min
- Difficulty
- Medium
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Gin
60 ml
-
Dry vermouth
10 ml
Garnish
- Cocktail onion
Proportions
How to make
- Chill a cocktail glass.
- Fill a mixing glass with ice.
- Pour the gin.
- Pour the dry vermouth.
- Stir until well chilled.
- Strain into the chilled glass.
- Garnish with a pickled cocktail onion on a pick.
The story
Origins
ProbableA plausible account, without definitive proof.
The Gibson is a close relative of the Dry Martini, and its origin is disputed. The first written mention of the name dates to 1898, in a humorous piece by Edward W. Townsend in the New York World. The most credited theory today links it to San Francisco's Bohemian Club and businessman Walter D. K. Gibson, who is said to have dropped the bitters from the Martini. The best-known legend instead involves illustrator Charles Dana Gibson, creator of the "Gibson Girl", and bartender Charley Connolly of New York's Players Club, who supposedly swapped the olive for an onion. The first full recipe appears in 1908 in William Boothby's book. Only later, as in David Embury's 1948 book, does the onion become the mark that sets it apart from the Martini.
Sources (4)
- Difford's Guide — Gibson Dry Martini (opens in a new tab) recipe and history
- Wikipedia — Gibson (cocktail) (opens in a new tab) recipe and history
- Diageo Bar Academy — Gibson (opens in a new tab) recipe and history
- Wikipedia — List of IBA official cocktails (opens in a new tab) recipe
Taste profile
- Strong
- 5 out of 5
- Dry
- 5 out of 5
- Herbal
- 3 out of 5