Gibson Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Prepare mixing glass

Fill a mixing glass or cocktail shaker (without the top) with ice to the top to properly chill and dilute the drink.

Measure and combine spirits

Pour 2 oz London dry gin and 0.5 oz dry vermouth into the mixing glass over the ice.

Stir, don’t shake

Using a bar spoon, stir the mixture for 20–30 seconds (about 15–20 full rotations), until the outside of the mixing glass feels very cold and the drink is properly diluted and clear.

Prepare garnish

While stirring, thread 2–3 chilled cocktail onions onto a cocktail pick. If you like a faint citrus aroma, express a lemon twist over the drink by pinching the peel skin-side down to release oils, then discard or optionally rub the rim with the peel.

Strain and serve

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

Garnish

Place the cocktail pick with the cocktail onions into the drink. Serve immediately.

Adjustment: For a drier Gibson, reduce vermouth to 1/4 oz or rinse the chilled glass with vermouth instead of adding it to the mixing glass. For a sweeter, use up to 3/4 oz vermouth. Substitute vodka for gin to make a Vodka Gibson.

Onion choice: Use pickled cocktail onions for a slightly sweet, tangy profile, or blanched pearl onions for a more subtle, savory garnish.