Tuesday, 2 February 2010

A dry Gibson

I'm not a fan of olives, so I like my Martinis with a twist, I also Like them dry,very dry, so dry I'l need a drink afterwards. I've experimented with rinsing, with drier vermouths (Noilly Prat gets a lot of use, being dry & easy to obtain),misters, and homoeopathic techniques. I'm now a bit more sensible, but I still want my Martini to be dry (and vodka free).

Early on in my cocktail experience I found the Gibson, in which the olives are swapped out in favour of tiny pickled silverskin onions. It was some kind of nirvana and its a handy thing to order if you are unsure of the ability of the bar-staff.

Those of you who poke about in EXIF info will find out that this picture was taken on Xmas day 2008. I'd gone to Las Vegas for xmas & was determined to enjoy a few cocktails. Unfortunately I met with a lot of disappointments. We went to Wynn and got ourselves a grand table on the terrace. Unfortunately my Gibson was less than grand, merely OK (I make better at home).

Waiting around in the Hotel (the Luxor) I wandered up to the main bar (liquidity) and sat down to order a coke. The bartenders were mainly chatting & milling about and one asked me why I was drinking coke. Normally I'd give a bit of a snappy answer, what I drink is my choice. This time though I had a bit of time & was pretty relaxed so I started to discuss my cocktail experiences. The bar guy told me "I make seriously good Martinis",
"yeah you & every other bartender in this town",
"OK here's what we'll do, I'll make you, your Martini of choice. You don't like it you don't pay, you do like it you tell everyone"
"fair enough, one terribly dry gin Gibson please"

He went away rattling through the bottles of gin, vermouth, and collected up his tools. A mixing glass full of Ice went on the bar in front of me, and the Martini was stirred up there & then. Once it was done the bar (a couple more staff & a friend had joined in my now) fell quiet, punctuated of course by the quarter rattle of a large casino. I took a sip.

"so how much is a dry Gibson then ?"
I put $20 down and spent a seriously happy 20mins chatting with the staff & my friends (the rest of the party turned up) drinking a Serious Martini.

Like the sound of it ? Gibson my way.

20 parts GOOD London gin (Tanqueray, Bombay sapphire, or the like)
1   part Dry vermouth
3 small silver cocktail onions
Lots of ice

Shovel enough ice into a Martini glass to give it a heaped fill, pour in water to help chill, Fill you mixing glass with ice, pour in a splash of Vermouth, stir it all round and drain the vermouth, put in your measure of Vermouth, and then add the gin, stir for 20-30s dump the ice out of the glass & quickly dry up any remaining water. Pour Martini into glass. On a cocktail stick skewer your 3 onions(*) stir the drink with them a couple of times & then serve.

(*)3 is the ideal number, I only have empirical evidence for this, so if you are after a good Gibson stick with3, if you are experimenting, good luck and take care.

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