Smoke Lab Vodka, dry vermouth, mango pickle brine & pickled mango pearl onion
The Gibson Martini's defining feature is the pickled pearl onion garnish and the use of its brine in place of olive brine (the 'Dirty' martini convention). Sona's Mango Gibson applies this same brine-utilisation principle to aam ka achar — Indian mango pickle, which has a sour-spicy-tangy brine that is one of India's most distinctive fermented condiments. Smoke Lab Vodka (produced in India) provides a clean, neutral base that lets the mango pickle brine dominate. The pickled mango pearl onion is made by soaking pearl onions in the achar brine for 48 hours — they absorb the turmeric, chili, and sour mango flavours completely.
Indian mango pickle (aam ka achar) is widely available at Indian grocery stores — Priya, Nilon's, and Mother's Recipe are common brands. The brine is intensely flavoured with turmeric, chili, mustard seeds, fenugreek, and sour raw mango. Use it like olive brine: in small quantities as a flavour accent, not as a dominant element. The 15ml is enough to give the martini a savory-tangy quality without overwhelming it.
Sona was one of New York City's most acclaimed modern Indian restaurants, co-owned by model and restaurateur Priyanka Chopra Jonas. Known for its nuanced interpretation of Indian cuisine and a cocktail programme that treated Indian ingredients with genuine respect, Sona closed in June 2026. These recipes preserve the drinks that made it special.