Gibson (cocktail) than the onion into the 1930s and beyond, but still none use bitters. The famous Polished Gibson is garnished with a potato. The drink is traditionally made with gin, but the vodka Gibson is also common. The exact origin of the Gibson is unclear, with numerous popular tales and theories about its genesis. According to one popular theory Charles Dana Gibson is responsible for the creation of the Gibson, when he supposedly challenged Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive
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