The Gibson – Part I
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Start Oh Gosh! TV’s trip to Washington, D.C. with a trip to The Gibson, a speakeasy-style bar tucked away behind an unmarked door on the U Street Corridor. While there enjoy a Gin Rickey – D.C.’s native cocktail – made by mixologist and sommelier Derek Brown.
Stay tuned for more episodes at The Gibson, as well as other great drinks from Owen Thompson of Bourbon, Gina Chersevani of PS7 and Todd Thrasher of PX.
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August 31st, 2009 at 1:41 pm
Interesting, they kind of subvert the no-sugar-in-my-rickey-thanks stigma by using sweetened gin. I’ve never had Old Tom, so how much sugar do you think would be in this drink equivalently? Say, half a teaspoon? Do you like yours with or without sugar?
September 1st, 2009 at 11:53 pm
What is the source for Apollanaris being the original club soda for a rickey?
September 3rd, 2009 at 2:20 pm
Aaron – The amount of sugar in Old Tom is noticeable but minimal, it’s still a gin not a liqueur. Half an ounce per bottle is recommended by Dave Wondrich. If my maths is right, that’s just 1 ml per 2 oz serving. Honestly though I wouldn’t bother – Old Tom is good here because of its increased botanical depth, rather than any inherent sweetness.
Blair – I will check with Derek but he’s done a serious amount of research in to the history of the Rickey so I don’t doubt it.