AN ODE TO THE GIBSON

Ever since we opened our doors, the salty sway of the Gibson martini has tempted many. A martini garnished with a pickled onion, it's been the hidden advantage of many a bartender hoping to impress a patron with a savoury twist.

While its exact origins remain unclear, the first recipe was published in 1908 by Bill Boothby. His recipe calls for "equal parts of French vermouth and Coates Plymouth Gin, thoroughly chilled." We're sure it would be delicious, but we make ours a little differently with the addition of cucumber and the saltiness of Vichy-Catalan mineral water. It all comes together with the classic addition of a pickled onion, which makes our vermouth blend pop.