Gibson (cocktail) Gibson (cocktail) The Gibson is a mixed drink made with gin and dry vermouth, and often garnished with a pickled onion. The oldest published recipe for the Gibson is found in the 1908 book, "The World's Drinks And How To Mix Them" by William Boothby. Other pre-prohibition recipes for the Gibson exist. They all omit bitters and none of them garnish with an onion. Some garnish with citrus twists. Others use no garniture at all. There is no known recipe for the Gibson garnishes with an onion before William Boothby's 1908 Gibson Recipe. Some sources persist in using other garnishment
Aviation (cocktail) cocktail a pale purple color. Harry Craddock's influential "Savoy Cocktail Book" (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur. Creme Yvette, a violet liqueur made with additional spices, is sometimes substituted for crème de violette. Aviation (cocktail) The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. The Aviation was