Issue link: http://digital.copcomm.com/i/856981
august 2017 / the tasting panel / 7 To Italy and Beyond At Plomo Taco & Tequila Bar in Coral Gables, Bar Manager/Co-Owner Nikos Mantzaridis crafts cocktails inspired by his Greek and Mexican culture. "I started in elementary school mixing things in a water bottle, just to see the flavors that will come out using water, sugar and butter and anything that was in the fridge," he explains. "It didn't take long after I was of age to jump behind the bar! Now, I love working with Italian liqueurs, and specifically Disaronno, for its authentic nutty flavor." Although firmly rooted in Italy, Disaronno liqueur transcends a particular culture or cuisine, making it a beloved ingredient among bartenders around the globe. PHOTO: LIBBY VOLGYES PHOTO: LIBBY VOLGYES Nikos Mantzaridis, Bar Manager/Co-Owner, Plomo Taco & Tequila Bar in Coral Gables. Disaronno Sangria by Nikos Mantzaridis, Bar Manager/ Co-Owner, Plomo Taco & Tequila Bar ◗ ½ oz. Milagro Tequila Blanco ◗ ¼ oz. Disaronno ◗ 1 oz. fresh orange juice ◗ ½ oz. lime juice ◗ 1 oz. prickly pear syrup ◗ 3 oz. Syrah In its five centuries as a world-renowned flavored Italian liqueur, Disaronno has grown mindfully, and 2016 saw the release of some new products, as well as a renewed interest in some of the classics. "You're seeing more and more amaros from Italy entering the U.S. marketplace, which made the time ripe to get behind Zucca," says Matt Hirsch, Southeast U.S. Brand Ambassador, Disaronno International. Last year, Disaronno International launched Zucca in the U.S., a rhubarb-based aperitif that dates from 1845 Milan. "The U.S. palate tends to gravitate towards sweet, maybe a little sour, but has started to welcome bitter tastes in cocktails. We had bartenders call- ing us to get Zucca before we even really made a push for it in the U.S. towards the middle of 2016 and now that continues." As evidence of evolving tastes, many accounts across the U.S. feature Negronis on their menus as part of a larger tendency of leaning toward classic cocktails, many of which call for Amaros. "The emergence of craft beers—Belgian whites, saisons, hefeweizens and IPAs, with their signature bitter profile—has also given consumers the opportunity to appreciate the nuances of bitter flavors, which was once only considered nega- tive," Hirsch says. At the same time, consumer interest in whiskies has been growing over the past few years, just in time for the limited- edition Disaronno Riserva launch last year. The award-winning spirit is made of an 80-proof Scotch whisky blend combined with the essence of Disaronno, aged in vintage Marsala wine casks in Sicily. The brand also partnered with the Walsh Distillery to add two craft Irish whiskey brands to its U.S. portfolio this summer: The Irishman and Writers' Tears. Lastly, Disaronno International rec- ognized not only that consumers enjoy coffee at all hours of the day, but also that bartenders were looking for an opportu- nity to highlight those flavor notes in their cocktails, a call they answered with Tia Maria coffee liqueur, made from Arabica coffee beans, Madagascar vanilla and Jamaican rum. Growing La Famiglia