Martinis: the Classic and the Gibson
Photography by Sarah Tuck.
Brought to you by Liquorland
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.
Serves: 1
INGREDIENTS
Classic Martini
70ml gin
15 ml dry vermouth
1-3 olives
Gibson Martini
70ml gin
15 ml dry vermouth
1-3 olives
METHOD
Classic Martini
Half fill a stirring glass with ice then add your gin and vermouth.
Stir to chill then strain into a cold martini glass.
Garnish with 1 to 3 olives to serve.
Gibson Martini
Half fill a stirring glass with ice then add your gin and vermouth.
Stir to chill then strain into a cold martini glass.
Garnish with three silverskin cocktail onions.
Watch our video below for a demonstration by our Editor, Sarah Tuck.
Visit the Liquorland Toast website here, or click here to shop.
latest issue:
Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.