Robert Spain

I used 1oz of Lillet and added one ice cube made with tonic water to add a quinine touch. It was disappointing at the beginning, but it evolved to be a really good cocktail. Just for the record, I love fino in my cocktails, well o er dry vermouth.

I didn't know this recipe existed but, as an Spaniard, I've prepared most of my Dry Martinis this way along the years. Imho,
fino tastes better than dry vermouth, being the latter the main reason why many drinkers go for a very dry version of the cocktail. Also, dry vermouth often spoils in the fridge waiting to be consumed in tiny portions, whereas I always find a reason to treat myself with a glass of fino once or twice a day.

Very good. I have Lillet, but no kina. So, I used just Lillet and made one of my ice cubes with tonic water. I think it added that touch of bitterness/astringence I was looking for.

Delicious but, let's be honest, anything involving Wray & Nephew it's outstanding.