The Botanist: The Botanist Gibson Martini

The Botanist Gibson Martini
A zoom on a cocktail Gibson Martini on a bar counter

The Botanist Gibson Martini

Named after Walter D.K. Gibson, who was a fan of a pickle. The ‘Gibson’ Martini takes a classic dry martini recipe, allowing The Botanist to be the hero, but the addition of 2 pickled onion garnishes adds a tangy, savoury finish. One way to really customise this three-part drink is by making your own pickled onions. A common practice in cocktail bars, it’s an easy endeavour. Most recipes simply call for soaking or cooking a handful of cocktail onions in a brine of vinegar, sugar and pickling spices. Making your own onions ensures that your Gibson’s garnish is fresh and crunchy, imbuing the drink with depth and complexity rather than the artificial sweetness often associated with the jarred versions.


  • 75ml/2.5oz The Botanist Islay Dry Gin
  • 15ml/0.5oz Dry vermouth (chilled from the fridge)
  • Classic garnish: Pickled onions


  • Chill a Nick and Nora glass by filling with ice
  • Fill a mixing glass with 2/3 good quality ice
  • Add all the ingredients and stir continuously for at least 30 seconds to allow the ingredients to chill and dilute slightly
  • Empty the ice out of the glass
  • Strain into your chilled glass
  • Garnish with pickled onions or your own, homemade alternative

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A lifestyle photo of a cocktail Gibson Martini on a counter in a bar

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