There is no shortage of origin stories for this drink. An embellished version of the diplomacy-themed story has it being about an American ambassador (named Gibson, of course) who, though in London, felt patriotically constrained by Prohibition at cocktail time, so asked that his cocktail glass of water be marked with an onion as the martini tray was passed around.

In the end, no one really seems to know where the truth lies. I’m partial to the bogus attractive sisters story because, well, attractive sisters…

Could be, I suppose. The first time I know something that we’d recognize as a Martini, and under that name, it’s in Harry’s ABC, where the bitter is mentioned, but is optional. So, not at all impossible indeed.

It suggests that Boothby was an adamant Martinis-must-have-bitters guy. In the modern age, where the bitters seem to be generally omitted from Martinis, there is little distinction between Boothby’s Gibson-with-olive and the average bar’s Martini-with-olive. In Boothby’s day, it seems to that a bitters-free Martini was such a departure as to call for an entirely new name for the drink. At least, that’s my reading of the evolution of the two recipes.

Excuse me, but…I could’ve SWORN there was this drink that contains gin and vermouth, is stirred, and has an olive in it. I could be wrong, but…there’s this niggling idea that I’m not.

I was hoping that…

I know what you mean about the smell of the onion at the bottom of the drink. I think there’s a real difference in onions, with the heavily-pickled commercial ones being the biggest offenders. I have had better luck with onions I’ve prepared myself, perhaps because they’re fresher, and a bit less full of vinegar. But in the end, if you don’t like it, then that’s something good to know.

By the way, I’ve been enjoying your Martini series at Instagram, thanks for that!

rood = good

Being flooded with Martinis (I hope it is right using of these words) for a couple of past years I try to understand Gibson again. In a matter of fact I have tried Gibson some times before and found it … disgusting. That onion smell in the finish. Pah! Not for me :) But after I tasted Opihr and heard about horseradish notes in palate of Thomas Dakin … I am thinking about to give to Gibson yet one chance :)

(by the way, my favorite fable about Gibson by now is a story about Hugh Simons Gibson who used onions as a sort of mark (and, I suppose, a guarantee from being debunked :) for his fake Martini.)

Dark and Stormy, that’s amusing. And probably appropriate, no matter what happens.

I agree, the Gibson doesn’t really come across as a brunch cocktail. I’m glad you enjoyed the post, thanks!

Interesting question. Odds are good I’ll start with a Martini (or Gibson), and end with bourbon on ice. As for what goes in between, I’m looking forward to finding out.

Thank you, Gordon.

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