Last Updated on November 18, 2022
An Espresso Martini with a Difference
Of all the sherries I have loved before, my lasting affection is reserved for Pedro Ximénez or PX as it is often known. It tastes like nectar from the gods. Whenever I serve a glass to guests who are new to it, the response is always one of pleasure followed by the insistent question, ‘what is this?’ Gifted a bottle of Gonzalez Byass Néctar Pedro Ximénez, I felt reconnected with an old friend for this is the very brand I always buy. It tastes so appropriate for Christmas that at this time of year I stock up on a new bottle without fail and always serve it after we have cleared away the cheese board and are nibbling on nuts and dried fruits. However, it is good to have on hand for all seasons as I use it for cooking and desserts too.
Gonzalez Byass Nectar Pedro Ximénez derives from the vineyards of Jerez where a unique microclimate and particular soil conditions containing 60% chalk, resulting in moisture being maintained. This is crucial given that the region has very hot summers and irrigation is prohibited in the sherry vineyard. While most grapes are harvested in the region during August, the Pedro Ximénez grapes (a white grape) are left on the vine a little longer as they are to be turned into a sweet wine. Once harvested, these grapes are left to dry in the sun. This process, called ‘soleo’, involves laying bunches of grapes on grass mats for around a fortnight. By the end of this period, the grapes have lost about 40% of their volume through evaporation of water and the sugars have therefore become more concentrated. The dried grapes now undergo a similar pressing to olives when making olive oil. The must is left to ferment and at a certain point, the wine is fortified to reach 15 % alcohol. It then spends about 8 years in cask and is supervised by the Gonzales Byass winemaker and master blender, Antonio Flores. The Gonzalez Byass Néctar Pedro Ximénez has won several awards including Gold in the International Wine Challenge 2018, Gold in the Decanter world wine award 2018, and Gold in the 2018 22nd Grand international wine award.
Pedro Ximénez has a sublime taste in my view. It is very fruity – think dried figs, raisins and dates – and has flavours of syrup, honey and fruit preserve. It has a beautiful ebony colour and is sweet but not overly so. Pedro Ximénez is designed to be a dessert wine and is fabulous served as such. It also has so many other potential uses. I often serve it as a dessert – simply pour it over really good quality vanilla ice cream and sprinkle over a handful of toasted slivered almonds for the easiest – and one of the tastiest – ways to end a meal. I also use it to enrich sauces and recently made a Spanish-themed dish of roast poussin where I deglazed the roasting dish with a good splash of Pedro Ximénez to make a heavenly gravy.
You can go to town using Pedro Ximénez in cocktails too. One quick and easy idea – and a real crowd-pleaser – is an espresso martini with Pedro Ximénez. I have always admired these as they look so chic so I had a go myself. I discovered that, with the use of a cocktail shaker, they are as easy as pie to make and look most impressive. Needless to say, they taste gorgeous and I now know just how I am going to treat my guests this festive season.
Cocktail with espresso, Pedro Ximenez, Kahlua and vodka
- 40 ml Nectar Pedro Ximenez
- 20 ml vodka
- 20 ml Kahlua
- 30 ml fresh espresso
- cubed ice
- 3 coffee beans
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Place all the ingredients in a cocktail shaker and shake.
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Strain into a martini glass and garnish with three coffee beans
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