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Fino Martini
5 mins
1 person
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
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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
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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!
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Latest Posts
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Broad Beans and Minted Goats Cheese on ToastJune 24, 2019
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Fried Padron PeppersMay 28, 2019
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Sopa de AjoMay 6, 2019
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’.