I flew to Saronno Italy and then Marsala, Sicily last week for two days of education and a cocktail or two with Disaronno.
Rather than a cocktail competition, all the 14 bartenders there were already winners in their home countries. There was no final competition, but instead all the bartenders demonstrated their recipes and passed around samples. Below are two of my favorites.
David Arrebola Garcia's drink tasted like something you'd put into a pitcher and drink mass volumes of on a hot day. The tea nicely dried out all the sweet in the cocktail.
45 ml Disaronno
60 ml Red Fruits Tea (Twinings Four Red Fruits)
20 ml Lemon Juice
2cl Monin Hibiscus Syrup
Serve over ice in a bucket glass.
Manolis Lykiardopoulos's cocktail showcased sage, which worked really well with Disaronno.
By Manolis Lykiardopoulos from Greece
Shake all ingredients with ice and strain into a chilled couple glass. Garnish with a fresh sage leaf.
** Cherry Vanilla Bitters: Infuse Fee Brothers Cherry Bitters with a vanilla pod for 3 days.
*Oil Sugar Orange and Sage Syrup (makes 500 ml)
350 ml Water
1 Peel of a large orange
6-7 Tablespoons dried sage leaves
In a bowl combine wugar with orange peel and muddle together so that the orange oil combines with the sugar (oleo saccharum). Store in refrigerator for 2 hours.
In a pot, boil the water and steep sage for 4-5 minutes. Add to the sugar and stir until dissolved. Strain thoroughly.