![]() 1/3 ounce Marsala Superiore DOC secco wine.This recipe from Difford’s Guide banks on the harmony created from good Marsala, bone-dry vermouth, and a touch of amaretto. Fill glass with tonic water and garnish with an orange slice.Add Marsala to a highball glass with ice.2 ounces Florio ‘Terre Arse’ Marsala Superiore Riserva.Keep it simple and play off the nuance and depth of a higher-end Marsala here. Stir well and garnish with a lemon wedge and celery stalk.Combine all ingredients in a glass with ice. ![]() 1.5 ounces VecchioFlorio Dry Marsala Superiore.With the briny notes that a good dry Marsala often touts, it’s no wonder it works well in this morning (or early afternoon, if you’re brunching) classic. Combine all ingredients in a mixing glass with ice.1 ounce VecchioFlorio Sweet Marsala Superiore.Be sure to use a sweet Marsala to amplify the richness of the cocktail. The wine slips in beautifully in place of sweet vermouth. Marsala and whiskey are fast friends, as proven here. The Martini recipe is from Difford’s while the rest are courtesy of the iconic Florio Marsala brand, established in Sicily in 1833. If nothing else, you’ll be ahead of what should be an emerging trend in the land of cocktails. ![]() You may even come away with a new favorite. Here are a few well-known cocktails to try with Marsala. Also, note that the flavor spectrum of Marsala is quite broad so make sure you pay attention to the label or sample what you have before you get to mixing. The fortified wine will bring enough complexity to the table so all you’ll really need are a few like-minded flavors or a bit of dilution. When making a cocktail that features Marsala, the best advice is to keep things relatively simple. It’s usually made from the native Grillo grape and while you should indeed cook with the stuff - especially the bottom shelf options - the really good stuff should be enjoyed neat, with complementary cheese and nuts, or mixed into a radiant cocktail. In other words, to be a genuine Marsala, it must be from Marsala. The DOC status goes back to the late 60s and, like Champagne or Chianti, the region has held on to its naming rights ever since. Marsala is arguably most like sherry or Madeira, often nutty and oxidized and typically associated with cooking (chicken marsala, anyone?). It remains a lesser-known fortified wine, less popular here than, say, Port, sherry, or vermouth, but it should really carry more appeal. But it wasn’t until English importers caught wind of the stuff in the 18th century that Marsala the wine was significantly exported. It’s practically as old as time in its native land - conveniently called Marsala (located in western Sicily in southern Italy). Marsala is a dynamic animal, sometimes rich and hearty, other times lighter and more savory. The answer, of course, is that we shouldn’t. ![]()
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