Enjoying sherry wine / cocktails / Fino

Girl From Cádiz

With Fino


Ryan Maybee says, "I created this cocktail in 2007 when I owned and operated Jp Wine Bar, and it was this drink that helped me crossover from the wine world into the craft cocktail arena.   It’s still on my menu at Manifesto."



Girl From Cádiz

Muddle juniper and mint in mixing glass.  Add all ingredients and shake well with ice.  Double strain into Collins glass with fresh ice.  Garnish with fresh cut strand of lemongrass.


Author , Kansas City, MO United States of America


Serving and consuming

Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

  • Always serve chilled

    Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

  • Perfect for Tapas

    It adapts perfectly to a diverse range of salty and intense flavours.

  • Style of Glass

    In traditional wide-rimmed catavinos, or in white wine glasses.