Gibson Martini Recipe

Chill glass

Place a chilled martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the drink to ensure it stays cold.

Fill mixing glass

Fill a mixing glass or cocktail shaker (without the top) with large ice cubes until about three-quarters full. Large cubes chill more efficiently and dilute more slowly.

Add vermouth

Pour 0.5 oz dry vermouth over the ice. For a drier Gibson, reduce the vermouth to a rinse (0.25 oz) or simply swirl vermouth in the glass and discard—adjust to taste.

Add gin

Add 2.5 oz dry gin to the mixing glass on top of the vermouth and ice.

Stir

Using a long bar spoon, stir the mixture gently but thoroughly for 20–30 seconds (about 15–20 rotations). Stirring chills and dilutes the drink without aerating it, preserving clarity and texture.

Prepare garnish

While stirring, thread 2 small chilled cocktail onions onto a pick. If you prefer, use one onion for a single garnish and reserve the second for another cocktail.

Strain

Discard the ice or water from the chilled glass. Using a julep or Hawthorne strainer, strain the stirred martini into the chilled glass, leaving the ice behind.

Place the pick with the cocktail onions across the rim or drop it gently into the center of the martini. Serve immediately. Optionally, express a lemon twist over the surface before dropping it or the onions in if you want a faint citrus lift (this is nontraditional for a Gibson but acceptable).