Martinis: the Classic and the Gibson
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.