Ingredients
50 cl Duque de Alba Ice
50 cl chocolate liqueur
70 cl sweetened cream
Method
Put all the ingredients in a Boston shaker with 3 solid ice cubes.
Place a cocktail spring inside the shaker to help give the cocktail body.
Shake vigorously and serve in a Martini glass.
The finishing touch is our chocolate seal with the Dindurra logo.
DINDURRA, THE AVANT-GARDE LITERARY CAFÉ
More than a century of history makes Dindurra one of the most notable venues in Spain. A literary space that has always been a symbol of the city of Gijón and its meeting place par excellence.
In 1898 Manuel Sánchez Dindurra set out to build a theatre in this wonderful Asturian city. He did so in record time – 10 months – so that it would open with the Regional Exhibition held that summer. The theatre also included a café and restaurant. In 1901 Manuel Dindurra commissioned the same renowned architect who had built it, Marín Magallón, to turn these rooms into a single venue. That is how the historic Café Dindurra was born.
Since then, this Gijón café has gone through several eras. Laureano Junquera ran it until 1921, when he handed it over to his brother-in-law Celestino Nosti, whose family ran the business for the next 92 years. In 1931 a remodel was commissioned: the celebrated architect Manuel del Busto turned Dindurra into a modern venue with an avant-garde Art Deco aesthetic and plasterwork by sculptor Pepín Morán. The café survived the bombing of the Civil War, though the theatre did not. It remained unchanged until the 1970s, when part of the original furniture was removed.
In 2013 the café closed its doors and, amid fears that this emblematic venue of Gijón society would disappear, Grupo Gavia took over the business in 2014. Keeping its essence, preserving its avant-garde design and respecting the protected space, architect Antonio Fernández Morán and decorator Menéndez Hevia remodelled it to suit today’s needs. So began a new era for Café Dindurra.
Today it lives up to its legacy. Its menu reflects the mix of history and modernity held within its walls. Traditional Asturian dishes such as fabada, tripe, octopus, northern bonito and meats like suckling pig and beef sit alongside original creations such as the “New York” pastrami sandwich, hake fish and chips and wild salmon cannelloni. Its “cheeky tapas” are another excellent option, and the café also offers live shows on weekend nights. With a newly launched menu, its cocktails are another big draw. There is no better way to start the after-dinner chat than with one of Café Dindurra’s exquisite creations, such as the Alexander Brandy cocktail, made with Gran Duque de Alba ICE Brandy, whose recipe they share with us for this issue of Global.