The Gibson is crisp, cool, searing, and spirit-forward, punctuated by the pungent onion garnish. Move over, Classic Martini: there’s a new drink in town. The dry martini is on the list of International Bartender Association’s IBA official cocktails, meaning it has an official definition. The Gibson just adds a pickled cocktail onion! Here are the ingredients in a Gibson cocktail:
Gin Dry vermouth Cocktail onion
Shaking in a cocktail shaker dilutes the drink with melting ice. This technique is used mainly for sour cocktails. What to use for stirring? A cocktail mixing glass and a long bar spoon. If you don’t have one, you can use your cocktail shaker, a large metal glass or cup, and any long spoon. But if you want to look like you know your cocktails, use a mixing glass! Here’s a cocktail mixing glass we recommend.
Every bottle of gin tastes a little different and has different botanical flavors. Experiment to find your favorite! We like Malfy gin for a martini, so it’s our choice for a Gibson. Steer away from Tanqueray gin: in our personal opinion, it gives a strong floral quality to the martini. It’s better used in a gin and tonic or Negroni.
Dry white vermouth is what you’ll use in a Gibson. Its flavor is crisp and clear. On its own, dry vermouth tastes like a very dry white wine. It’s also used in drinks like the Classic Martini and Dirty Martini. Sweet red vermouth has a sweet and bold flavor; it’s used in drinks like the Manhattan, Negroni, and Americano.
The only difference with a Classic Martini is the garnish! A Dirty Martini is made with olive juice, which rounds out the sip with a briny tang. The Vesper Martini was invented by James Bond, starring Lillet Blanc, gin, and vodka. The Martinez is the father of the martini! It’s like a cross between a martini and a Manhattan, starring gin, sweet red vermouth, and Maraschino liqueur.
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