Gibson (cocktail) Gibson (cocktail) The Gibson is a mixed drink made with gin and dry vermouth, and often garnished with a pickled onion. The oldest published recipe for the Gibson is found in the 1908 book, "The World's Drinks And How To Mix Them" by William Boothby. Other pre-prohibition recipes for the Gibson exist. They all omit bitters and none of them garnish with an onion. Some garnish with citrus twists. Others use no garniture at all. There is no known recipe for the Gibson garnishes with an onion before William Boothby's 1908 Gibson Recipe. Some sources persist in using other garnishment
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