![]() 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. These are the best wines to add to your collection: Our top picks The 9 best rums for Mojitos that you can get behind The best beverage coolers for chilling your beer, wine, and soda in 2023 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. Why should we treat sibling beverage Marsala any differently? After all, the Portuguese love a good Port and tonic, and the Spanish mix with sherry all the time. But the Sicilian liquid can be great as both a sipper and a cocktail base. Marsala is a fortified wine out of Italy we in the states pretty much use only for cooking. ![]()
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