Gibson? It's simply a Martini garnished with a pair of little pickled onions. And it's simply wonderful. We like ours with gin, but if you're having a Roger Sterling moment, vodka works nicely, too. The key thing is, that like a Martini, it should be served piercingly cold. Chill your stemware well, and choose smaller glasses over large. Two small, very cold cocktails is preferable to one larger lukewarm drink. This recipe is for a single cocktail, but a batch can be prepared easily in a jug with ice using seven parts gin to one part vermouth, depending on your taste. Make sure it's well chilled before serving; a good 40 seconds' stirring ought to do the trick.
Pictured with devilled eggs with togarashi.