Drinks with dish + Liquorland: How to Mix the Classic and Gibson Martini
Photography by Sarah Tuck.
According to Henry Louis Mencken, the martini is "as perfect as the sonnet" and we tend to agree. Our Editor, Sarah Tuck, demonstrates how to make the classic martini, and its San Franciscan cousin - the Gibson martini.
Half fill a stirring glass with ice then add 70ml of gin and 15ml dry vermouth.
Stir to chill then strain into a cold martini glass.
Garnish with 1 to 3 olives to serve.
To make a Gibson martini, swap out the olives for silverskin cocktail onions.
Click here to see the full recipes.
Visit the Liquorland Toast website here, or click here to shop.
Enter the dish tasting panel:
New Zealand Emerging Whites.
It’s that time again where our next Dish Tasting Panel will focus on New Zealand Emerging Whites, with results to be published in our April/May 2025 issue.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.