Gibson (cocktail) bartenders' guides sometimes gave the recipe as 50/50 gin and vermouth, Gibsons in the early days were much drier than other martinis. A third version, supported by Kazuo Uyeda in "Cocktail Techniques", states that Gibsons started as very dry martinis garnished with a cocktail onion to distinguish them from traditional martinis, but as the fondness for drier martinis became popular the onion became the only difference. There is no direct evidence that Charles Dana, or any other Gibson, created the drink. But, Charles Dana Gibson was certainly the artist who created the Gibson Girl illustrations—popular from the 1890s through about
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