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 the German word "Wermut" for wormwood that has been used as an ingredient in the drink over its history. Fortified wines containing wormwood as a principal ingredient existed in Germany around the 16th century. At about this time an Italian merchant named D'Alessio began producing a similar product in Piedmont as a "wormwood wine". By the mid-17th century, the drink was being consumed in England under the name "vermouth" which has been the common name for the beverage until the present day. Over time, two distinct versions of vermouth became established, one pale, dry, and bitter, and the other red