The Tasting Panel magazine

August 2017

Issue link:

Contents of this Issue


Page 6 of 136

6  /  the tasting panel  /  august 2017 Crafting a Classic Disaronno Sours enjoy ubiquity around the world, so much so that the Amaretto Sour is among the top 50 best-selling classic cocktails in the world. Made simply from Disaronno, lemon juice and simple syrup, the Amaretto Sour was refreshed by Portland cocktail legend Jeffrey Morgenthaler, who adds a bit of bour- bon to the classic. "The addition of overproof bourbon complements the sweeter amaretto flavor and complexity," says Fraser Hamilton, Bar Manager, Sweet Liberty, in Miami Beach, which won Best Cocktail Bar in America at Tales of the Cocktail last year. "We recently added this drink to our classics section on the menu, which is a great fit, as Disaronno is one of the all-time classic liqueurs and cocktail modifiers." The no-fuss drink fits well into the craft cocktail bar, set against a backdrop of a bustling Miami bar scene. "Guests see it on a menu and go 'I want to try that!' because they know they want a bourbon cocktail," Hirsch says, refer- encing the fact that bourbon has been such a high-growth category in spirits. Disaronno O'Clock "Where does your cocktail fall on the 'cocktail clock?'" Hirsch poses the rhetorical question when considering when and where a guest might enjoy a drink—including the season, the space, the time of day. As brunch as an "event" has exploded, so has the roster of cock- tails evolving out of the basic Mimosa, Bellini and Bloody Mary offerings. At Wynwood Diner & Cocktails in Miami, Beverage Director Will Thompson serves "The Unusual Originale," a brunch cocktail that nods to Disaronno's position as "the original Italian amaretto." Made with gin, Disaronno, rose water, lemon juice, cucumber and topped with Champagne, the refreshing beverage was inspired by summer. "I wanted to brighten it up with the gin, rose and cucumber and use the Champagne to make it refreshing and give it a pop," Thompson explains. "Disaronno's versatility means I can use it as a base, or to help sweeten a cock- tail without added sugars or syrups." PHOTO: LIBBY VOLGYES PHOTO: LIBBY VOLGYES Fraser Hamilton, Bar Manager, Sweet Liberty in Miami Beach. Morgenthaler Method Disaronno Sour by Fraser Hamilton, Bar Manager, Sweet Liberty ◗ 1 oz. Disaronno ◗ 1 oz. overproof bourbon ◗ ¾ oz. lemon juice ◗ ¼ oz. simple syrup (1:1 sugar syrup) ◗ Small egg white Whip mixture without ice and then shake with ice. Strain over fresh ice and garnish with a lemon zest, a black cherry and Angostura bitters. The Unusual Originale by Will Thompson, Beverage Director, Wynwood Diner & Cocktails ◗ 1 ½ oz. Disaronno ◗ ¾ oz. gin ◗ ¾ oz. rose syrup ◗ ¾ oz. lemon juice Shake with 3 cucumber slices. Pour over crushed ice in a Collins glass. Top with Prosecco or Champagne; garnish with rose petals. Will Thompson, Beverage Director, Wynwood Diner & Cocktails in Miami.

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - August 2017