The Gibson Is The Glow-Up Your Martini Needed

The Gibson is a sharp and savory sibling to the classic Martini, distinguished by its garnish: a pickled cocktail onion instead of an olive or lemon twist. Its origins are debated, with several figures named Gibson being credited, including American illustrator Charles Dana Gibson (creator of the "Gibson Girl") who purportedly asked for an improvement on a Martini in the early 1900s, or San Francisco businessman Walter D.K. Gibson in the 1890s. An early printed recipe in William Boothby's 1908 "The World's Drinks And How To Mix Them" mentioned a "Gibson" cocktail but notably without bitters (which Martinis of the era often contained) and initially without specifying an onion garnish. The onion became its defining feature over time.

Gibson Ingredients

• 2 1/2 oz Gin 
• 1/2 oz Dry Vermouth
• 1 or 2 Pickled Cocktail Onions for Garnish 

How to Make a Gibson 

1. Add gin and vermouth to a mixing glass filled with ice. Stir well until thoroughly chilled (about 30 seconds). 
2. Strain into a chilled coupe or martini glass.
3. Garnish with one or two pickled cocktail onions. 

For the best Gibson, ensure your gin and vermouth are of good quality, and the cocktail is well-chilled. The character of the pickled onion is crucial; many prefer a less sweet, briney onion. Stirring is preferred over shaking to maintain a clear, smooth texture. 

Gibson Riff

While traditionally a gin cocktail, some people prefer a Vodka Gibson. The ratio of gin to vermouth can be adjusted to taste, from a "wetter" 2:1 to a very "dry" 5:1 or more. Some modern interpretations might rinse the glass with vermouth rather than including a measured amount. The essence of the Gibson, however, remains the gin-vermouth pairing with the signature savory onion.