Nordic Gibson

The Nordic Gibson is a spirit-forward cocktail made with gin, dry vermouth, aquavit, and orange bitters. The drink is served in a Nick and Nora glass and garnished with briny pickled onion.

Sondre Kasin, director of bars for New York’s Cote, Undercote, and Coqodaq, developed this riff on the classic Gibson cocktail to feature flavors from his native Norway. While a typical Gibson is made with gin (or sometimes vodka), dry vermouth, and a pickled onion, Kasin adds aquavit for a touch of earthy depth. 

Aquavit is a traditional Nordic spirit crafted much like gin: a neutral spirit made from grain or potatoes is steeped with botanicals and aromatics. While gin is known for its juniper notes, aquavit features caraway, which has a more vegetal flavor profile. 

A gin made in Sweden, Norway, Denmark, Finland, or Iceland also adds Nordic flare to this Gibson. Kasin likes the caraway-forward notes of Bareksten Gin, a gin made in Norway with local botanicals. 

While Kasin makes his own pickled onions, store-bought cocktail onions will do. To add extra flavor, pour one tablespoon of Green Chartreuse into the brine. You can also add a cardamom pod, whole star anise, and a cinnamon stick, if you have them.

Why the Nordic Gibson works

Made of two spirits and vermouth, this is a potent cocktail. Also, since the Nordic Gibson is so simple, choosing high-quality ingredients is key, as each element is on display. Nordic gin paired with caraway-forward aquavit doubles down on herbaceous notes like dill, coriander, and anise. 

Dry vermouth adds a touch of citrus aromas and, at around 16% ABV, it helps soften this high-proof cocktail. The addition of orange bitters amplifies the citrus notes present in the vermouth. This duo helps liven the cocktail. 

Not only is a pickled onion the hallmark garnish of a Gibson, its salty, briny flavor adds a welcome hit of brightness. While the sharp allium notes soften as the onion pickles, the garnish still has a bite to it that helps balance the high-octane qualities of the cocktail. 

The Nordic Gibson can be made up to three months in advance: Combine ingredients in an airtight container and store in the freezer. Pour into a chilled glass, and garnish with a pickled onion.