Name: Gibson Martini
Total time: 25 min
Ingredients: 1 pound fresh white pearl onions, root ends trimmed, keeping root intact; 0.75 cup rice vinegar; 0.75 cup water; 0.25 cup granulated sugar; 1 tablespoon kosher salt; 1 tablespoon black peppercorns; 1 tablespoon juniper berries, slightly smashed using flat side of a knife; 1 medium garlic clove, halved; 1 cup (8 ounces) gin (such as Spirit of Hven); 0.5 cup (4 ounces) dry vermouth (such as Dolin); 2 tablespoons onion pickling liquid; 8 cups ice

Gibson Martini

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It's all about the garnish.

Anna Theoktisto

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Gibson Martini — Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Total Time:

25 mins

Servings:

The Gibson — a martini made with a splash of pickled onion juice and garnished with a pickled pearl onion — doesn't get enough love, but we're here to change that. On the spectrum of outlandish martini variations, the Gibson sits on the classic, simple end, far away from more out-there recipes like pasta water or smoked salmon. Made simply with gin, dry vermouth, and salty brine from pickled pearl onions, the result is a balanced martini with just enough salty-and-sour savoriness.

If you ask us, the key to a great Gibson is to go the extra mile by making your own pickled onions. The flavor and texture just can't be beaten, and you will also have extra to add to your next cheese board, salad, or sandwich. We might call for adding just one onion to each martini, but don't let that stop you from sneaking a few more into your glass. Unlike the pickled red onions you might find in a salad or taco, pearl onions are traditionally used in a Gibson. Their small round shape has a wonderful bite and can easily be skewered onto a martini pick like you would an olive in a dirty Martini made with olive brine in lieu of pickled onion brine.

This recipe makes a small batch of Gibson Martinis, perfect for hosting a dinner party for for four. Serve the entire batch at once for cocktail hour before a party, or store them in the freezer to serve cold on any occasion. For bartender-approved Gibson Martinis, store your glassware in the freezer right before serving; an iced-cold martini glass or coupe will make for a drink that stays cool the entire time you enjoy it. Read on for everything you need to know about this classic cocktail. — Lucy Simon

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Ingredients

For the pickled onions:

1 pound fresh white pearl onions, root ends trimmed, root intact
3/4 cup rice vinegar
3/4 cup water
1/4 cup granulated sugar
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 tablespoon juniper berries, slightly smashed using flat side of a knife
1 medium garlic clove, halved

For the martinis:

8 oz. gin (such as Spirit of Hven)
4 oz. dry vermouth (such as Dolin)
1 oz. onion pickling liquid
8 cups ice

Directions

Make the pickled onions:

Bring a medium saucepan of salted water to a boil over high. Add onions and cook, stirring occasionally, until tender-crisp, 6 to 8 minutes. Drain and place in a bowl of cold water to stop the cooking process, changing the water once, about 30 seconds. Remove skins from onions and discard. Transfer peeled onions to a quart-sized glass container with a lid.
Bring vinegar, 3/4 cup water, sugar, salt, peppercorns, juniper, and garlic to a simmer in a small saucepan over high, stirring until sugar and salt is dissolved. Remove from heat; pour mixture over onions in container. Let cool 1 hour. Cover and refrigerate for at least 3 days or up to 1 month.

Make the martinis:

In a large mixing glass, combine gin, vermouth, and pickling liquid from onion mixture over 2 cups ice. Stir for 1 minute.
Strain into a martini glass, and garnish with a pickled onion.
Empty mixing glass and repeat mixing process for remaining 3 martinis.

Gibson Martini

Ingredients

Directions

Make the pickled onions:

Make the martinis:

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