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

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