Issue link: http://digital.copcomm.com/i/1036886
6 / the tasting panel / october 2018 named Solo Pesce, melds Disaronno with strawberry, basil, Prosecco, and Cocci Americano for an unexpectedly delicious combination. Beaker & Gray's menu of sharable plates—many of which feature locally sourced ingredients—is also well-suited to Kocsis' Disaronno-based cocktails. "Because of Disaronno's lower ABV, slight bitterness, rounded sweetness, and delicious, nutty flavor, it plays well with so many of our dishes," Kocsis says. Even though Disaronno has kept a close eye on the shifting demographics of its consumers over the years, it's an unin- hibited willingness to try new things that this age-old company currently targets. "We want consumers who are most likely to go out regularly, drink quality brands, share their knowledge with others, and be open to experimenting with new cocktails," Hirsch says. Kocsis agrees: "I serve a lot of guests who are actually hungry for more knowledge in spirits, liqueurs, and cocktail culture. Being able to provide that knowledge is one of the things that helps me succeed as a bartender," he adds. Beyond the inventive ICON program, Disaronno's team continues to push the envelope when it comes to the brand's overall awareness of and involvement in cocktail culture. Its new video series, The Mixing Star: Innovation Hunter, aims to showcase global bartenders and their cutting-edge cocktails, while spinoff The Mixing Star: Bar Tag—launched at this year's Tales of the Cocktail—challenges two leading bartenders to swap roles by working in each other's bars and inspiring new ideas among their peers. "We fly a top bartender from Milan to London, then take a top bartender from London and fly them here to Miami and so on, like a global game of bartender tag," Hirsch explains. "Each event is unique and special with some amazing knowledge being shared along the way." With nearly five centuries of tradition and innovation at work, there seems to be no limit to Disaronno's universal reach. For more on this year's ICON program, view the hashtag #DisaronnoWearsTrussardi on social media and follow Disaronno Brand Ambassador Matt Hirsch on Instagram @MisterHirsch. Based in Miami, FL, Matt Hirsch serves as one of Disaronno's U.S. ambas- sadors. Find him on Instagram at @MisterHirsch or follow the hashtag #DisaronnoWearsTrussardi to learn more about the brand's ICON program. Emma Morano Created by Daniel Kocsis ◗ 1 oz. Disaronno ◗ 1 oz. Prosecco ◗ ¼ oz. Zucca ◗ ¼ oz. apricot liqueur ◗ ¾ oz. orgeat ◗ ¼ oz. lemon juice ◗ ½ oz. heavy cream ◗ ½ oz. egg white Serve in a flute glass and garnish with a thyme sprig. Solo Pesce Created by Daniel Kocsis ◗ 1.5 oz. Disaronno ◗ 1 oz. Cocchi Americano ◗ 1.5 oz. Prosecco ◗ ¼ oz. olive oil ◗ 1 strawberry ◗ 1 lemon wedge ◗ 2 basil leaves ◗ Pinch of salt Serve in a flute glass and garnish with a basil leaf and lemon twist. Kocsis' Solo Pesce cocktail is a refresh- ing libation featuring Disaronno that's ideal for Miami's year-round summer weather.