The cocktail is an art form that peaked in the middle of the 20th century and has been in rapid decline since. As a young lad, I was schooled in the fine art of cocktailing by my father and grandfathers, I learned many valuable lessons that I plan to pass on. I also want to resurrect some of the old classics that vastly surpass the sugary & fruity concoctions made today with their simplicity, elegance and bold flavors. Most of the time I will focus on one drink, and to provide, at least in my opinion, the definitive recipe, but hope to expand to other related topics as I see fit. Please mix yourself a cocktail, read, drink, and enjoy!

Saturday, December 3, 2011

The Gibson

Our next cocktail is another classic variation on a classic. While many would say that the Gibson is just a Martini with onions, the flavor imparted by the garnish is different enough that it deserves its own place in your mixing repertoire.

The Gibson has a history as sordid as this authors, with many rumors, half-truths and unverifiable alibis. The most likely origin is from the Bohemian Club in San Francisco in the 1890s, named after prominent San Francisco businessman Walter D.K. Gibson, this seems to have the most corroborating evidence. Another popular story places its creation in New York at the Players Club as a challenge to bar tender Charley Connolly by Charles Dana Gibson. In the scheme of things though who really gives a shit, it is a damn fine cocktail.

This is another drink where the ratio of gin to vermouth can be debated ad nauseam but I prefer about a 5 to 1 balance. As this is a clear drink and the onion deserves to stand out, I like to mix this is a pitcher. In the ice filled pitcher add two and a half ounces of gin, I really like Hendricks in my Gibson. Then add one-half ounce of Lillet Blanc. Stir until the ingredients are well chilled and pour into a cocktail glass. Garnish with three onions and serve to your most distinguished guests.

Gibson
2 ½ oz gin
½ oz dry vermouth
Mix both ingredients in a chilled pitcher with ice, stir. Strain into a chilled glass. Serve with three cocktail onions.

No comments:

Post a Comment