The Gibson is a simple martini made with gin or vodka, and garnished with pearl onions. It is also an old one; its invention is alternately attributed to Charles Dana Gibson of "Gibson Girl" fame, and various bankers named Gibson. Regardless, the Gibson was created sometime in the early 1900s. In the craze of increasingly elaborate martinis like the appletini and chocolate martini, the Gibson is a classic and elegant choice.
Instructions
1. Fill a martini shaker with crushed ice. Add vermouth to taste. The ratio of gin or vodka to vermouth is 2 to 1 for a classic martini; 5 to 1 for a dry martini; and 8 to 1 for an extra-dry martini. Another way to make an extra-dry martini (how most people prefer it) is to simply pour a splash of vermouth over the ice, swirl it, and pour it out. Enough vermouth remains to flavor the martini.
2. Select a superior gin or vodka. Because a martini is, in essence, straight liquor, the difference in quality and taste will be more obvious than they would be in a screwdriver (vodka and orange juice).
3. Measure 2 ounces of gin or vodka into your shaker. Close the shaker, and shake generously. The Mr. Boston Official Bartender's Guide recommends 10 seconds, though some bartenders measure the time by singing two rounds of "Happy Birthday." Pour into a martini glass.
4. Garnish with one to three pearl onions on a toothpick.
Tags: extra-dry martini, pearl onions