{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"","title":"The (Re)Gibson","description":"

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts! 

 

Sother Teague's Gibson Recipe 


- 2 ½ ounces London Dry gin, such as Hayman's

- ½ ounce Dolin dry vermouth

- 1-2 bar spoons Rakkyo brine

- Garnish: 3 pickled rakkyos


Directions 

 

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain into a frozen Nick & Nora or Coupe glass.

4. Garnish with 1-3 pickled and chilled rakkyos.

 

📧Get in touch: cocktailcollege@vinepair.com 

🎧 Related episodes: 

(7) The Gibson

(54) Dirty Martini

 

🍸Follow us: 

 

- VinePair: https://www.instagram.com/vinepair/ 

- Tim: https://www.instagram.com/timmckirdy/ 

- Sother: https://www.instagram.com/creativedrunk/

- Amor y Amargo: https://www.instagram.com/amoryamargo/



","author_name":"VinePair"}