Of all the Martini variations, The Gibson is perhaps one of the most well-known cocktails and is currently experiencing a resurgence amongst classic craft cocktail lovers. Like many classic cocktails, the history of The Gibson is a bit fuzzy. The drink first appeared in 1908 in William Boothby’s The World’s Drinks And How To Mix Them, and the only difference between The Gibson and The Martini was the lack of bitters (Martinis had bitters in them pre-prohibition). Today, what separates the two drinks is simply the garnish: a cocktail onion versus an olive or a lemon twist. The addition of the onion is said to have originated from Charles Dana Gibson, a graphic artist who was known for his portraits of “Gibson girls.” It is said that he approached the bartender Charles Connolly and requested a fresh take on the Martini, to which Mr. Connolly responded by dropping an onion in the cocktail as a garnish.
Whether this is true or not does not detract from the lovely umami flavors the onion adds to the cocktail. Traditionally made with gin and dry vermouth, our take on The Gibson utilized Fino Sherry as the brininess from the Sherry is a perfect pairing with the cocktail onion.
Ingredients
| Dry Gin | 70ml |
| Lustau Fino del Puerto | 15ml |
| Pickled cocktail onion | Garnish |
Feel free to try different dry Sherries and different dry gins to suit your palette.
Method
- Add Gin and Sherry to a mixing glass
- Add ice and stir for 30 seconds
- Strain into a chilled Martini or Coupe glass and garnish with an onion
Should a Gibson be shaken or stirred?
Traditionally, The Gibson is a stirred cocktail. However, shaking Martinis and their variations is a personal preference, so if you like your Gibson to be shaken, please feel free to do so. If you are unsure, try the drink both ways to decide whether you prefer it shaken or stirred.
