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
Last Word (cocktail) the cocktail contains no ice and is served "straight up". The cocktail has a pale greenish color, primarily due to the Chartreuse. Audrey Saunders of the Pegu Bar in New York City considers it one of her bar's best cocktails and describes its taste as follows: The taste may also vary slightly depending on the brand of gin being used. The original cocktail at the Detroit Athletic Club during the prohibition era used bathtub gin, and even today the club is using its own recreation of "prohibition era bathtub gin" (vodka, spices, herbs, citrus) for it. Some variations of the