My cocktail trinity consists of the Gibson, the Negroni, and the Manhattan.  I’ve already demonstrated the Manhattan, and today I will demonstrate the Gibson.

A Gibson is a martini: truly a martini because all it has is gin and dry vermouth.  The defining ingredient of a Gibson is the cocktail onion garnish.

Onions in cocktails?  YES!

I have a very strong preference for onions in sweet vermouth instead of dry vermouth.  The onion at the end of a Gibson is probably the greatest existential joy one can experience in polite company.

How it’s done:

Ingredients

1 gin (I use Hendricks or Bombay Sapphire for this purpose)

1/4 dry vermouth

Combine with ice in a shaker and shake very vigorously.

Drop two sweet vermouth soaked onions into the glass (Sable & Rosenfeld are my go-to).

Consume the drink in a leisurely way, saving the onions for the end (except Joseph, who is allowed to consume his onions before finishing because he had faith in my mixology habit long before he should have).

Cheers