Gibson Martini
INGREDIENTS
- 2 oz gin
- ¼ oz dry vermouth
- Garnish: Pearl cocktail onion
INSTRUCTIONS
Stir the gin and vermouth in a mixing glass with ice. Strain into a chilled cocktail glass, Garnish with the onion.
VARIATION; For an ultra-dry Gibson, pour 2 ounces chilled dry gin into a chilled cocktail glass misted with an atomizer spray of Noilly Prat
dry vermouth.
VIDEO HOW-TO
NOTES
The signature characteristic of the Gibson is a pickled cocktail onion for garnish, and it has a following all its own, apart from the Martini. Originally made with equal parts gin and dry vermouth, with a maraschino cherry garnish, as cocktail lore tells it, the modern Gibson was created in the 1940s at the Players Club in Manhattan for American artist Charles Dana Gibson, creatively substituting a white pearl onion in place of the maraschino cherry or usual martini olive.
Icy coldness is a must, so store both the gin and glasses in the freezer. Stir your liquid ingredients with cracked ice or ice cubes (never crushed ice) in a glass martini pitcher or a metal mixing cup (part of a metal cocktail shaker). Stir gently for a few revolutions, until the glass (or metal) turns frosty, and strain into a chilled cocktail glass. Garnish with either an olive or a small spiral of lemon peel, which should be twisted over the drink to disperse the tart bitter oil from the rind into the Martini.
