How to make it
- 1Stir everything with ice until very cold.
- 2Strain into a chilled martini glass.
Garnish: A pickled cocktail onion (the modern garnish).
Variations: Most Gibsons now are much drier, mixed like a Dry Martini, and always with the onion.
Boothby’s 1908 recipe is half gin, half dry vermouth, “no bitters should ever be used”, and no onion; the onion became the rule later.
More Martinis & Manhattans
- Adonis — Sweet vermouth and sherry with orange bitters, stirred: a soft, low-alcohol aperitif named for an 1880s Broadway hit.
- Algonquin — Rye, dry vermouth and pineapple juice: a dry, fruity Manhattan cousin.
- Angel Face — Equal parts gin, apricot liqueur and Calvados: strong, fruity and spirit-forward, with an orchard character.
- Bamboo — Dry vermouth and dry sherry in equal parts with orange bitters, stirred: light, nutty and dry, at about half the strength of a Martini.
- Bijou — Gin, green Chartreuse and sweet vermouth in equal parts with orange bitters, stirred: herbal, sweet and strong.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.
All 29 Martinis & Manhattans →