Thanks to Netflix’s The Queen’s Gambit, the lesser appreciated cousin of the martini is finally having its moment in the spotlight
Cocktails with a savoury hit are divisive even at their best, but the Gibson may well be among one of the most underrated drinks, overlooked in favour of the more marketable Martini. Essentially, a Gibson is a Martini with the sole difference of its garnish—a pickled onion rather than an olive or a lemon twist, which may explain why it’s something of a love-it-or-hate-it cocktail. In our eyes, the piquant, vinegary, salty hit of a perfectly pickled onion (usually a small pearl variety, with tender layers and a delicate crunch) is the perfect punch among the icy coolness of vodka/gin and vermouth. Lore has it that the drink was created in the early 20th century, thanks to the request of graphic artist Charles Dana Gibson, who asked for a new and improved version of the martini while visiting a social club in Manhattan; in response, perhaps sarcastically, the bartender dropped in a cocktail onion instead of the usual, more accepted garnish.
See also: All About The Hong Kong Cocktail: How To Make It And Where To Drink It
While the Gibson has had a long history, it’s been relatively under the radar for decades—that all may change now, given its solid recurring role in Netflix’s runaway hit The Queen’s Gambit. The humble Gibson, understated and clear as ice, bookmarks several milestones in protagonist Elizabeth Harmon’s life journey to becoming a world-class chess player, and features significantly in one of the most poignant scenes in the series’ final chapters (is that just a pickled onion bringing tears to our eyes?). If you’ve never had one—or have previously turned your nose up at one—then head to these bars for the best versions in Hong Kong. We promise you'll be a convert.
The Diplomat
At this Central cocktail bar, the Gibson is treated with the recognition and respect it deserves. “The Gibson is often mistreated,” says bartender John Nugent. “Shaken, over diluted, and not pleasant unless you just like cold watery vodka. Typical Gibsons are made with gross cocktail onions, too.” At The Diplomat, the cocktail is batched for consistency and kept in the fridge at a very cold temperature. Their Gibson is a mixture of vodka, fino sherry and bianco vermouth—they also add a touch of saline to enhance the saltiness of the fino and complement the sweetness of the vermouth. When it’s time to serve, the cocktail is poured through crushed ice into a chilled coupe glass for extra frostiness, and garnished with their secret weapon: the pickled Japanese rakkyo shallot.
Tip: if you’re apprehensive, this cocktail is also featured under the “Minis” section of smaller format cocktails.
The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger Street, Central, Hong Kong
