Gibson Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5–10 minutes or fill it with ice and cold water while you prepare the cocktail to ensure the drink stays cold.

If you prefer a vermouth rinse instead of adding vermouth to the drink, pour 0.25 oz dry vermouth into the chilled glass, swirl to coat the interior, then discard the excess. Otherwise proceed with measured vermouth in the mixing step.

Fill a mixing glass or cocktail shaker (without shaking vigorously) with the indicated amount of ice (about 1 cup) to properly chill and dilute the drink.

Add 3 oz London dry gin and 0.5 oz dry vermouth to the mixing glass (or only gin if you used the vermouth rinse).

Stir the mixture gently with a bar spoon for 20–30 seconds (roughly 15–20 revolutions). The goal is a clear, well-chilled martini with light dilution — do not shake, as shaking will cloud the drink and change its texture.

Taste (optional): if the martini seems too strong, stir an additional 10 seconds to add slight dilution or adjust future recipes to increase vermouth slightly.

Dump the ice (or remove water) from the chilled glass and strain the stirred martini into the glass using a fine strainer or julep strainer to catch any small ice shards.

If you like a touch of extra briny sweetness, thread 2–3 small cocktail onions on a cocktail pick. Optionally, brush them lightly with 1 tsp pickling brine to increase savory flavor.

Place the skewer with onions across the rim of the martini glass or drop the onions directly into the drink.

Serve immediately while cold.