After yesterday’s post about The Shard, you’d be forgiven for thinking that we finished our drinks and headed home.
This was not the case. I was keen to sample more of what London had to offer (as always), and both Su Lin and Denise were only too happy oblige. Cue a visit to what is probably one of my favourite bars ever. Not an exaggeration, nor me being my usual overly excited self.
I am in love with a bar. And I’m not ashamed to admit it.
The Gibson Bar is on Old Street in Islington – not necessarily the first spot you’d look to for a bar specialising in an early 20th century cocktail, but nonetheless home to this little bar, and a growing number of venues.
The Gibson Girl (used on the awning for the bar) and the Gibson cocktail share a time frame, though it’s still speculation as to which came first. The illustration began appearing in the 1890s as the personification of the feminine ideal of physical attractiveness by Charles Dana Gibson, while the cocktail has it’s roots pre-prohibition, though the oldest published recipe hails from 1908 in The World’s Drinks And How To Mix Them by William Boothby.
The Gibson is, one of my absolute favourite cocktails. There’s something just delicious about gin, vermouth and the acidity of a pearl pickled onion. The balance is tricky as hell, and it’s as much down to the ingredients in the drink, as to the garnish itself. I thoroughly blame my addiction on a certain Mr Binnersley of MOJO in Manchester, who made one for a cocktail competition using his own homemade pickled onions with bay leaf. To say I was hooked and I had to reluctantly hand back the jar (let alone the gin) would be an understatement.
Within moments of arrival, Su Lin had said hello to a number of friends and we had perched at the bar.
They had me when the bar nibbles arrived. Nuts? No. Crackers? Nuh-uh. A jar of perfectly crafted pickles. The acid and light salty nature awaken the tastebuds just enough without being overpowering – it’s not like being given a jar of Haywards with malty vinegar.
The menu is divided into months, with each offering suitably themed cocktails. December obviously leans on Christmas flavours, whilst my own birth month, August (which of course is where I leant for my first cocktail) features summery, beach led flavours, like the Gibson Cocktail ‘A La Martin Raggett’. It’s the love child of a dirty Martini and a Gibson. Gin Mare, Noilly Prat infused with sea purslane, sea salt spray and a Gibson pickled olive (or three).
This is my kind of cocktail. I like fruity drinks, and hard hitting classics like a negroni, but sometimes there is nothing that hits the spot quite like this.
Su Lin’s own, the Sasquatch featured beetroot as both a garnish and an integral part of the cocktail with Auchentoshan Three Wood, mulled spices Bee’s Bread Syrup and fresh lemon. Again beautifully balanced, none of the acidity overpowered, it simply tickled the tastebuds.
Denise’s drink, to the left on this picture (and yes that is a lightbulb glass) was the Electric Earl – Tanqueray TEN, Earl Grey liqueur, Electric bitters, fresh grapefruit, lime, tonic and citrus grass cordial, garnished with an electrifying flower bud. Sharp, tingly, stimulating, the bud is meant to be nibbled alongside, and offers a tingling sensation that has to be experienced to be believed.
While we sipped we eyed the other creations behind the bar. Each drawing our attention for glassware and garnish…
Dry ice and theatre. It’s a bar that I’d really need a week to experience, perched at the bar, watching, chatting, learning, and sampling.
One for home meant the Tiger Balm – Don Julio Blanco Tequila, chilli liqueur, diamond lime, grapefruit, agave syrup, fresh tumeric and date and tamarind chutney. Garnished with lemon balm, tamarind and a side of crickets. Yes crickets. Yes I did eat them. Yes they taste like peanuts. Kind of.
The cocktail itself was smoky, sweet, lightly sour. Definitely the last one for me after an evening spent sampling in two fantastic bars.
And for Denise too, as she nibbled on baby corn dipped in chocolate, the garnish to her last drink before her Uber arrived to whisk her away.
With thanks to Su Lin, Denise (I will be down for a visit to your place, you’re stuck with me now) and to The Gibson Bar. I vaguely recall a conversation where you mentioned visiting Manchester for the Boutique Bar Show.
I can’t wait.
With vast thanks to Su Lin, Denise and the team at The Gibson Bar.
These drinks were supplied for free by Gibson Bar. As ever, this doesn’t guarantee a positive review (if anything, I tend to be a harsher critic).
I’m in love. Had I been paying I’d have been just as much in love and blown my entire clothing budget for the next two months. No regrets.