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.
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Our Espresso Martini recipe is a variation on this cocktail by using 100% Spanish ingredients. The caffeine loaded Espresso Martini basically consists of a generous shot of vodka and espresso coffee, shaken on ice with a dash of coffee liqueur and sugar syrup. My variation uses our Spanish vodka Siderit Lactee, a milk based vodka which works really well in this drink, a dash of Pedro Ximenez 1927, a sweet syrupy sherry that provides depth and finally our coffee Seis Origenes from Café Baque, a blend of Arabica beans with a pinch of a high-quality Robusta, offering a creamy and balanced coffee of high quality for the true taste of Spain.The crema or creamy foam on the top of the drink is key to the success and appearance of the finished drink. The trick is to pour the espresso coffee hot into the ice and shake straight away, if you leave the coffee to cool down the crema will disappear and you will kill the drink. The original Espresso martini was known as a Vodka espresso and was created in 1983 by Dick Bradsell at the Soho Brasserie in London for a customer that asked for a drink to ‘wake her up, and f@@k her up’. As the eighties turned into nineties, all drinks made with vodka and in a V-shaped glass were called ‘martinis’, Dick tweaked his Vodka espresso creation to the more desired Espresso Martini.