The Gibson, a classic cocktail, is easily identified by its signature pickled pearl onion, yet it now faces challenges to its distinctiveness as variations arise.
Historically, the Gibson was closer to a 50/50 Martini with equal parts gin and dry vermouth, lacking the typical orange bitters of the classic drink.
Though originally tied to San Francisco's Bohemian Club, the Gibson may have roots in New York, attributed to either Walter D.K. Gibson or William Curtis.
The cocktail has evolved; now bartenders experiment with savory additions, leading to creations like the Upside Down Dirty Gibson, blurring the lines with dirty Martinis.
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