Cocktail onion recipes also call for the onions to be packed in white vermouth as well as vinegar. Generally, the onion retains a slightly crunchy texture through the brining process, which can add a different mouthfeel to the drinking experience. Since the cocktail onion is made from a sweet onion, it is unlikely to upset the digestion with a sulfurous or eye-watering taste, although some cultures use more pungent onions as cocktail garnishes. While not as widely used as more common garnishes such as olives or lemon twists, the cocktail onion is the signature garnish of the Gibson, which consists of a
Vermouth and sweeter. Merchant Antonio Benedetto Carpano introduced the first sweet vermouth in 1786 in Turin, Italy. The drink reportedly quickly became popular with the royal court of Turin. Around 1800 to 1813, the first pale, dry vermouth was produced in France by Joseph Noilly. However, not all pale vermouths produced over time have been dry, and not all red vermouths have been sweet. The use of vermouth as a medicinal liquor waned by the end of the 18th century, but its use as an aperitif increased in Italy and France. The advent of the cocktail, in the late 19th century,