Drinks with dish + Liquorland: Gin cocktails for your entertaining repertoire
Photography Sarah Tuck.
The Tom Collins and the gimlet are two gin based cocktails that are easy, elegant and cool - perfect to whip up when drinks time comes around. dish editor Sarah Tuck demonstrates how to put them together.
Tom Collins
Pour 50ml gin, 20ml simple syrup and 20ml lemon juice into a highball glass half-filled with ice.
Stir to combine, top with soda and give a quick final stir. Serve with a lemon slice and a preserved or maraschino cherry.
Gimlet
Half fill a cocktail shaker with ice. Pour in 60ml of gin, 20ml of good lime cordial and 10ml of lime juice.
Shake then strain into a chilled cocktail glass. Garnish with a slice of lime to serve.
Click here to see the full recipes.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.