Classics
Gibson
Ensslin records the austere gin-and-dry-vermouth core. The modern house serve keeps that clarity, dries the ratio, and adds the onion that now defines the name.
stircoupeginvermouth
Reference: Hugo Ensslin · 1917 · Open source page ↗ · Scale it, save it, or twist it below.
Preparing the photo… usually 20–60 seconds
Method stirGlass coupeFinish One cocktail onion
Ingredients
A dry gin-and-vermouth cocktail sharpened by one cold pickled onion.
Taste: dry juniper · white herbs · saline finish
London dry gin
60ml
Dry vermouth
15ml
How to make it
Add the gin and dry vermouth to a mixing glass filled with very cold ice.
Stir until glossy, thoroughly chilled, and properly diluted.
Strain into a chilled coupe and lower in one well-drained cocktail onion.
Source: DosVermuts adaptation of Hugo R. Ensslin, Recipes for Mixed Drinks (1917), p. 17 · A trusted classic — make it as-is, scale it, or twist it.
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