Gibson Martini Recipe

Chill the glass

Place the martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink. This keeps the Gibson properly chilled and crisp.

Prepare garnish

If using jarred cocktail onions, remove one small pearl onion and pat dry. If you prefer a brighter aromatics, peel a thin strip of lemon peel and set aside to optionally rinse the glass.

Fill the mixing glass or shaker with 6 large ice cubes. Add 2.5 oz gin (or vodka) and 0.5 oz dry vermouth. The 5:1 ratio (approximately) yields a bone-dry Gibson; adjust vermouth to taste if you prefer wetter or drier.

Stir the mixture with a bar spoon for 30–45 seconds (about 20–30 full turns) until the exterior of the mixing glass is very cold and slightly frosted. Stirring chills and dilutes gently and keeps the gin crystal clear. If you prefer a slightly more diluted or colder drink, stir longer; if you want it stiffer, stir less.

If you rinsed the glass with lemon peel oil: remove the chilled glass from freezer or dump ice water, run the lemon peel around the rim and discard or toss the peel. This step is optional and not traditional, but some prefer the citrus brightness.

Using the strainer, pour the chilled martini into the prepared chilled glass.

Skewer the cocktail onion (or two, if desired) on a cocktail pick and drop it into the drink as a garnish. Serve immediately.