Le Tableau Gibson Recipe

Chill glass

Place the coupe or Nick & Nora glass in the freezer for at least 10 minutes or fill with ice and water while you prepare the drink to thoroughly chill it.

Measure & combine

Add 2 oz London Dry Gin, 0.5 oz dry vermouth, 0.25 oz Lillet Blanc, 2 dashes orange bitters, and 0.25 tsp Luxardo Maraschino to a mixing glass.

Add ice

Fill the mixing glass with 6–8 large ice cubes to chill and dilute properly.

Stir

Stir the mixture gently for 25–30 seconds with a bar spoon, keeping a smooth, even motion. Aim for a silky texture and about 20–25% dilution — the bowl of the mixing glass should frost slightly.

Prepare garnish

While stirring, remove two pearl onions from their brine and pat lightly with a paper towel. If using a lemon twist, express the oils over the glass by holding the twist skin-side down above the glass and giving it a quick pinch.

Strain

Discard the ice and water from the chilled glass if used. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a julep strainer (or Hawthorne) and a fine mesh strainer to catch any tiny ice shards or fruit bits.

Garnish & finish

Skewer the two pearl onions on the cocktail pick and rest it across the rim, or drop them gently into the drink. If you used a lemon twist, optionally rest it on the rim or discard. Serve immediately.

Serve the cocktail very cold in the chilled coupe with the pearl onion garnish visible. The Lillet adds floral brightness, the maraschino a whisper of sweet almond-cherry, and orange bitters lifts the aromatics — together creating a refined, painterly take on a classic Gibson.