About this episode
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/ Hosted on Acast. See acast.com/privacy for more information.