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Gibson Dry Martini
A classic Dry Martini without bitters and garnished with cocktail onions in place of an olive or a twist. On those two distinctions, all are agreed. However...
John Morris
13th January 2024 at 12:38
Damn you autocorrect. Split vermouth between Blanc and dry. “Fine” should read Gin of course. Apologies.
13th January 2024 at 12:35
My all time favourite martini variant. I usually go 4 or 5:1 depending on the night and 2/3 to 1/3 dolin dry and skin blanc as well as adding a bar spoon of onion brine. I find this is at its briney, salty best with oyster shell or mantle fine like Never Never Oyster shell gin, North of Eden or Moontide Pearlers Gin. All local to us in Oz. Also very good with sipsmith VJOP
5th January 2024 at 16:37
Had it a million times, i will not succumb to hyperbole, wonderful as ever
20th February 2023 at 17:35
(when) do you eat the onions?
5th January 2024 at 16:35
One during the drink one at the end for me
21st February 2023 at 17:57
Yup, between sips. At London's Gibson bar, their house-pickled onions are the best bit.
22nd January 2023 at 03:18
I have found store bought cocktail onions to be pretty disgusting. Does anyone have any tips for homemade or maybe an artisan brand?
27th January 2024 at 17:53
Barton's Silverskin onions are superior to common or garden types. I like them - worth a try.
14th September 2023 at 11:21
Try Sable and Rosenfeld onions, they're pickled with Dry Vermouth and are the best I've found.
28th December 2022 at 21:50
Awkward Oz measurements so used ml - a bit less boozy using the ml measurements - is it the same ratio? Anyway, love a Gibson. Thankfully the parents had cocktail onions hidden in the fridge. Presumably from my stay last Xmas!
29th December 2022 at 09:15
It's the same recipe with ml or oz. Please click "measures and measuring" under the recipe to see the conversion.
12th December 2022 at 16:08
Tried out a Dirty Gibson:
60mL gin
10mL dry vermouth
10mL brine from the onion jar
Crisp, clean. A fantastic tasting Martini that paired well with Sushi.
60mL gin
10mL dry vermouth
10mL brine from the onion jar
Crisp, clean. A fantastic tasting Martini that paired well with Sushi.
4th August 2023 at 22:36
Sounds like a fantastic pairing with sushi. Maybe try experimenting with pickled ginger brine as well.
16th October 2022 at 00:21
What a perfect cocktail. Love the symbolism of the two onions. We used a local California Gin which is similar to The Botanist. Our pickled onions are from Canada and have a small amount of vermouth in the bottle. Outstanding aperitif with some good, shap cheese.
17th July 2022 at 22:03
Somehow this feels like the most classy, attractive, and finest-tasting Martini variant, and I am a massive fan of olives, even more so when they're found in Martinis.
20th April 2022 at 08:15
Why is two onions OK in a Gibson, but when olives are the garnish, they have to be an odd number?
20th April 2022 at 09:09
The two onions represent the Gibson girls.
13th February 2022 at 18:29
Finally, a martini variation I enjoyed! 5:1 with 3 onions. (2 is verboten, but not sure why?). I think the bitters in a martini were throwing it off for me—this version is delightful.
19th November 2021 at 18:48
This is highly informative! I’ve been a fan of Charles Dana’s illustrations for years, including his iconic Gibson Girl.
20th November 2020 at 20:20
Seemingly a great 5:1 cocktail. Actual recipe would read a lot better as 60ml gin and 12ml vermouth. 62.5ml is a little too precise for most bar measures. And, for us Yanks, goodness knows, nobody has ever used a 12th of an ounce as a measure of anything.
21st November 2020 at 09:12
Our Easy Jigger makes measuring a 12th of an ounce (half a bar spoon) easy. It also allows you to measure a 24th of an ounce (quarter a bar spoon).
20th November 2020 at 22:07
1/12 oz is half a teaspoon! I do that when I'm using something supersweet like agave syrup.
20th November 2020 at 19:03
This is just too dry for me. I'm a straightforward 2 or 3, maybe 4 to 1 part alcohol to vermouth. The cocktail onions are always great in this, or in my own invented Dirty Brooklyn!
20th November 2020 at 18:16
This looks like an excellent recipe, and I will try it very soon. My preferred gin, though, is Bombay Sapphire - I don't think I can get Rutte Dry Gin over here on the frozen tundra where I live.