LOGIN
Register
Fino Martini
5 mins
1 person
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
Add To Basket
Chef's Profile
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
Fried Egg with Chips, Jamón...
15 mins 2 people
Canutillos de Bilbao
50 mins 4 people
Garlic Mushroom and Ibérico Ham...
9 mins 4 people
Crispy Suckling Pig Rack with...
1 hour and 20 mins 2 peopleYou may also like...
Adonis Cocktail
5 mins 1 person
Oloroso Martinez
5 mins 1 person
Espresso Martini Recipe
9 mins 1 person
Gin Bloody Mary Recipe
9 mins 1 person
Meet Javier
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
Browse by Category
Latest Posts
-
Fried Egg with Chips, Jamón Ibérico and Black TruffleApril 4, 2020
-
Canutillos de BilbaoApril 4, 2020
-
Garlic Mushroom and Ibérico Ham PintxoApril 4, 2020
A blend of Gin and Sherry, the perfect Sherry Cocktail.
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’.