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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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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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Learn how to make the perfect Sweet Sherry Cocktail.
Now that sherry is relatively well understood and publicised, more contemporary cocktail menus should experiment with sherry cocktails. There is a wide range of sherry wines that carry a broad range of flavours and textures from the brightly acidic Fino and Manzanilla to the syrupy, rich Pedro Ximenez sweet sherry. The Dunlop, as listed in the Savoy, calls simply for rum, fortified wine, and Angostura bitters. My recipe uses a Spanish rum called Dos Maderas, a blended 5-year-old rum aged for a further three years in ex-sherry casks, giving the finished product a wonderful sweetness and depth. I complement the rum with a shot of rich, toffee-flavoured Lustau East Indian Sherry, brightening the whole drink with a lime twist. This is a sit back, relax and enjoy kind of cocktail.