The Tasting Panel magazine

October 2018

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october 2018  /  the tasting panel  /  5 In the case of Disaronno, one of the spirit industry's oldest brands, age and relevancy go hand in hand: Still owned and operated by the Reina family, whose forebearers created the liqueur in 1525, the company manages to maintain its small- business feel despite its presence in more than 160 countries worldwide. Disaronno employs just 13 brand ambassadors internationally, four of whom cover the U.S. market. Among them is Miami-based Matt Hirsch, who shares his passion for the luxurious liqueur with his close-knit team. "Almost weekly we discuss what we are doing in each of our territories, including new ideas, trends, and innovations, in addition to sharing new cocktail recipes," he says. Just because Disaronno has been around for 500 years doesn't mean it can't be on the cutting edge— even when it comes to seemingly unrelated fields like fashion. Five years ago, the company launched the ICON bottle program, inviting leading Italian fashion brands to design limited-edition holiday bottles meant to highlight Italian luxury. Past powerhouse partner- ships with Versace, Missoni, and Roberto Cavalli dazzled both old and new fans of the liqueur, and this year, Disaronno has partnered with the bold Trussardi brand—itself more than a century old. In addition to the limited-edition bottle, the holiday gift set will also include a pair of elegant champagne flutes. "Our bottle is already one of the most iconic in the business and this program takes it to another level," Hirsch says. "This year, the Trussardi bottle is abso- lutely stunning with its contemporary luxury design. I couldn't be more excited about how it turned out and how the excitement around the ICON bottle program continues to grow every year." Disaronno Amaretto is obviously well-known as an Italian wintertime sipper, but its popularity regardless of season remains both impressive and commendable. "Disaronno is very versatile and can be mixed in all sorts of cocktails, from tiki-style drinks to twists on classics. It also complements many different spirits from whiskies to mezcals," Hirsch explains. "What I like most about the various Disaronno Sour variations is how refreshing they are. That refreshment is key in a place like Miami that offers summer all year long." Mixing Italian Sensibilities Miami bartender Daniel Kocsis also knows a thing or two about Italian culture, despite being born and raised a few hundred miles to the northeast. "I grew up in Hungary, but at home Italian dishes were way more popular than Hungarian ones," Kocsis explains. "My stepmom was always looking up classic Italian dishes and desserts." He now incorporates these sensibilities into his approach to mixology at Beaker & Gray, a hip new hot spot in the city's Wynwood neighborhood. Kocsis recently crafted two original cocktails featur- ing Disaronno that he plans to showcase in the upcom- ing ICON gift set flutes. The first, the Emma Morano, serves as a riff on a traditional sour by highlighting the liqueur alongside Italian apéritif Zucca (a member of the Disaronno International portfolio), apricot liqueur, orgeat, lemon juice, and Prosecco. Served up with a thyme sprig, this light and airy libation immediately transports patrons' taste buds to the cobblestone streets of Milan. Meanwhile, the second libation, Bartender Daniel Kocsis mixes up Disaronno-based cocktails at Beaker & Gray in Miami, FL. by Matt Jackson / photos by Benjamin Rusnak

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