Eugene Lee, bar manager of Big Bar in Los Angeles, loves Gibsons but felt like an opportunity was missed with the onion garnish. For his Kirk's Gibson, named after 1988 LA Dodgers Kirk Gibson, he makes full use of the onion, not only grilling the white pearl onion and using it to make a brine but infusing bianco vermouth with grilled white onions. The result is a Gibson Martini fully realized for onion lovers, especially when served, as Lee suggests, with a bowl of Korean Funyons. For gin, Lee uses Ford's Officers' Reserve. The drink "is truly designed around the Ford's being pot stilled and having a rich, sort of oilier quality that runs down your midpalate," he says.