Javier Martínez is not just any bartender, he is friendly, professional, one of those types who introduce you to a world full of sensations, flavours and colours.
The Chivas Regal Brand Ambassador joined us in Baton Rouge Madrid, the perfect place for anyone with so much talent.
Javier Martínez is not just any bartender, he is friendly, professional, one of those types who introduce you to a world full of sensations, flavours and colours.
Bebidas Sanz · June 03, 2018
Javier Martínez is not just any bartender, he is friendly, professional, one of those types who introduce you to a world full of sensations, flavours and colours.
The Chivas Regal Brand Ambassador joined us in Baton Rouge Madrid, the perfect place for anyone with so much talent.
A sportsman, chemist and someone who is generally curious about life, in 2009 he opened a drinks and cocktails bar. This introduced him to the world of spirits and in 2013 he delved into the world of bartending and mixology.
Now we have the pleasure of meeting up with him and enjoy the artistry that has got us to here. All we can say is: enjoy what you are going to see! (And if you can taste it…even better)
Thanks Javi, it was a real honour to share this moment with you.
Thanks to Diego for providing us with the space and his hospitality. Thanks to Pedro too for his collaboration.
The great cocktail provided is called “Selección Cacao”.
40 ml of Selección de Maestros
15 ml of Lillet
10 ml of Dark Cacao Liqueur
10 ml of Sanz Cocktails Passionfruit syrup
15 ml of orange juice
3 dashes of angostura orange
In a mixing glass, stir with ice for 20 seconds and serve in a glass with lots of ice.
Decorate with a slice of orange.
Maceration is the process of extracting chemical compounds from solids by leaving them to soak for a period of time. -Infusing them is quite easy: soak in alcohol, herbs, spices, fruit or dried fruits to obtain the desired flavours. Once you have achieved this, strain the solids, bottle the liquid and label the product. […]
After years of study and research, we can say that we have revolutionised the world of syrup with the arrival of our white chocolate thanks to a secret formula resulting from the good work that Luis Inchaurragaand the Sanz laboratory team carried out. The revolution arrived when we managed to add the ingredients of a […]
Differences between FOAM Siphon and SODA Siphon. These are two types of siphons that are commonly used in cooking and cocktail making to create drinks, dishes and desserts with gas. Although both have a similar mechanism, there are differences between them and they are used in different situations. ⚪️ FOAM SIPHON: ◽It creates light and airy […]
