Fino
Simply put – a Spanish gin Mojito! Bombay Sapphire works wonders alongside slightly salty Manzanilla dry sherry, fresh lemon wedges, freshly picked mint leaves all brought together into balance with chilled Fever-Tree Sicilian Lemonade which also adds an elegant effervescent texture.
UNITS OF ALCOHOL 2.2
KCAL 177
ALCOHOL VOLUME 12%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 50ml Bombay Sapphire
- 15ml Hidalgo La Gitana Manzanilla dry sherry
- 2 lemon wedges
- 100ml Fever-Tree Sicilian Lemonade – chilled & freshly opened
- 4 medium sized mint leaves – each ripped in half
- 1 mint sprig
Glassware & Barware
- Tall curved highball glass
- Long twisted bar spoon
- Measuring device
- Serrated knife & chopping board
- Bottle opener for the Sicilian lemonade
Method
Step
1
Gently squeeze the lemon wedges into a tall curved highball glass, add the mint leaves, dry sherry & Bombay Sapphire then stir/muddle well to mix & infuse
Step
2
Fully fill the glass with good quality cubed ice & top with Fever-Tree Sicilian Lemonade
Step
3
Gently stir/fold again to combine, then garnish with a freshly awoken mint sprig
Bartender top tips
I personally absolutely love Love LOVE quality sherry (as well as gin!), having worked in a high-profile fine dining Spanish Tapas restaurant in London for many years during the noughties you kind of had to! We made drinking large glasses of chilled quality sherry popular, which wasn’t easy as sherry was seen as an old-fashioned tipple. I love it in cocktails, so we persevered in serving it in the bar until it took off. It took a while but my top tip here is if you truly believe in something, never give up. Enjoy the Fino cocktail…
