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
Martini (cocktail) drink was named after the town. Indeed, a "Martinez Cocktail" was first described in Jerry Thomas' 1887 edition of his "Bartender's Guide, How to Mix All Kinds of Plain and Fancy Drinks": Other bartending guides of the late 19th century contained recipes for numerous cocktails similar to the modern-day martini. For example, Harry Johnson's "Bartenders' Manual" (1888) listed a recipe for a drink that consisted in part of half a wine glass of Old Tom gin and a half a wine glass of vermouth. The first dry martini is sometimes linked to the name of a bartender who concocted the