The Cocktail College Podcast: The (Re)Gibson
Is it a garnish, is it a riff, or is it a bona fide cocktail? For now, all you need to know is that it’s the Gibson, and here to rehash the cocktail with us is Sother Teague. The classic cocktail has served as somewhat of a community builder for Teague, and no Sunday is complete without one.
Today on the “Cocktail College” podcast, Tim McKirdy and Sother Teague unpack the Gibson, the famous pickled-onion Martini. From its origins and oddities to the art of pickling itself, the two explore what makes the Gibson unique, and why it’s become both a personal and community touchstone for Sother. Tune in for more.
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Sother Teague’s Gibson Recipe
Ingredients
2 ½ ounces London Dry gin, such as Hayman’s
½ ounce Dolin dry vermouth
1-2 bar spoons Rakkyo brine
Garnish: 3 pickled rakkyos
Directions
Add all ingredients to a mixing glass with ice.
Stir until well chilled.
Strain into a frozen Nick & Nora or Coupe glass.
Garnish with 1-3 pickled and chilled rakkyos.
Get in touch: cocktailcollege@vinepair.com
Related episodes:
(7) The Gibson
(54) Dirty Martini
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