What? What is that? There’s an onion in my martini!
This variation of the classic martini is known as a Gibson. It is believed the drink originated in San Francisco in the 1890s, according to some sources. Others claim it orignated in New York City. Either way, the Gibson is just one of several variations of the classic martini. The most notable difference: the cocktail onion.
What you’ll need: Gin, Vermouth (Dry), and a cocktail onion.
Chill a martini glass in the refrigerator or on ice. In a shaker, pour 2 ounces Gin and 1 ounce Vermouth over cracked ice. Then shake (or stir) briskly. Strain into your chilled glass. Garnish with one to three cocktail or pearl onions.
How I like it:
I prefer Bombay Sapphire Dry Gin together with Martini & Rossi Extra Dry Vermouth. I tend to like my martinis and Gibsons drier, so I tend to use more gin and less vermouth than above. It’s interesting to note the difference in taste between a martini with olives and one with an onion or two. I find the Gibson drier and crisper. Try one and see what you think. Although I don’t necessarily advise eating the onion.
Remember, drink responsibly!