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Fino Martini

Total Time 5 mins
1 person
Print
  • Fino Martini
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
I am a big fan of substituting dry vermouth with fino in a dry martini. The result is way more interesting and provides the drink with a salty and yeasty finish, which works well with any dry gin. I tend to keep the fino in the stirring glass rather than draining it. It does make the drink a wet martini with a 2:1 ratio but it is after all a ‘fino martini’.
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Chef's Profile

Javier De La Hormaza

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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