On the foyer bar in Austin’s stylish Resort Van Zandt, you’ll be able to order your Gibson with vodka or gin; both means, it will likely be a theatrical affair. Lead bartender Curtis Janto’s recipe is thrown repeatedly between mixing tins to relax and aerate the cocktail, which he feels develops the herbaceous and citrus notes of the drink.

2 oz. gin or vodka
1/2 oz. Cocchi Americano
1/4 oz. dry vermouth
barspoon brine

Instruments: shaker, Boston shaker or barspoon, strainer
Glass: coupe
Garnish: pickled pearl onion

Mix 2 oz. of gin or vodka with 1/2 oz. of Cocchi Americano, 1/4 oz. of dry vermouth, and a barspoon of brine in an ice-filled shaker. At Brass Poppy, bartenders throw the cocktail right into a second Boston shaker held on the hip; at dwelling, you’ll be able to stir the drink within the shaker, then pressure into a calming coupe and garnish with a pickled pearl onion.
Brine and GarnishBoil 2 components Champagne vinegar, 1 half water, 1/4 half granulated sugar, 1/8 half salt, 1/4 half peeled and minced ginger, and 1/8 half peeled and minced black garlic, stirring till dissolved. Pressure and pour over blanched and peeled pearl onions. Cool, cowl, and refrigerate for at the least 24 hours.

Curtis Janto, Brass Poppy, Austin