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
Saketini the term "martini" to include a wide variety of cocktails. Some cocktail purists feel the saketini is an insult to the integrity of the classic gin-vermouth cocktail. Others, such as mixologist Lucy Brennan, approve of the saketini and have adapted and concocted many sake-based cocktail recipes. Hiroaki Aoki, the founder of Benihana restaurants, says in the 2003 book "Sake: Water From Heaven": "if a cocktail made with sake is pleasing to the palate, why should tradition stand in the way of progress?" Saketini The saketini is a cocktail that uses sake as its base, along with other ingredients such as