Drop of the Day - Liquorland Rosemary and Olive Martini
We’re feeling in a celebratory mood, and for us that means it’s martini-time, in particular this Rosemary and Olive Martini, absolutely perfect served with flaky, cheese and rosemary twists.
We think a wee celebration is in order – congratulations fellow New Zealanders, on a sterling effort at levels 4 and 3! Tonight, we’ll be toasting with a Rosemary and Olive Martini, thanks to Liquorlands’ click and collect service. With a vast array of wines and spirits to choose from. Which gin will it be? Hendrick’s, Tanqueray, the beautiful Japanese Roku or perhaps New Zealand’s own Scapegrace Classic? We’ve added invigorating rosemary and briny olive to our martini but depending on your choice you might want to go the classic route…perhaps a taste test is in order!
Rosemary & Olive Martini
60mls gin
5mls dry Vermouth
1 sprig rosemary
2-3 olives
For optimal rosemary flavour, add a few sprigs to the brine of your olives and leave over night. Put ice in a cocktail shaker, add the gin and vermouth, stir gently (no shaking here Mr Bond), then strain into a chilled glass. Strip the end leaves from a sprig of rosemary and use it to skewer 2-3 pitted lives. Add to the martini and serve. (If you are after even more briny action, add a teaspoon to the gin before stirring)
Serves 1
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.