Issue link: https://digital.copcomm.com/i/912565
december 2017 / the tasting panel / 47 O n its way to becoming the world's leading amaretto, Disaronno has proven it's the type of globetrotting spirit that can blend seamlessly into virtually any venue. That means anything from "sports bars to fine dining" spots like Ago and Katana in West Hollywood, California, can experiment with the shape-shifting liqueur while still remaining true to their overarching atmosphere, according to Paul Zahn, Director of Brand Ambassadors for Disaronno International. "I think as mixology has grown so much in the past ten years, people are trusting mixologists more, and mixologists are the gatekeepers to the trends," he says. "I enjoy bringing people over to the world of amari by giving them a cocktail they've had or they know, and giving it a twist." Two Italian Institutions In West Hollywood, the esteemed Tuscan ristorante Ago has long recognized Disaronno as "an institution," says General Manager/Beverage Director Abel Santillian: "It's something every Italian restaurant has had for a long time, and we've had it for almost 25 years." That means innumerable glasses of Disaronno on the rocks or neat with a biscotti have graced the tabletops at Ago over the years, but this fall the restaurant decided to change things up by adding an Italian Margarita with premium silver tequila, Disaronno, fresh lime juice, and agave syrup to the menu. Santillian says the cocktail has been received particularly well by people who are "looking for something traditionally Italian, but at the same time, want to experiment." A veteran of the spirits industry, Zahn enjoys work- ing with the diverse account base featuring Disaronno International's products. "Ago is a landmark in Los Angeles, so trendsetters and tastemakers come here," he says while sipping a Sparkling Disaronno Sour on the restaurant's inviting patio. "They've had Disaronno from the beginning, so it's fun to see them now experi- menting with different ways to use it instead of just strictly as an after-dinner drink." Italy Meets Japan at Katana At Katana, a stylish destination for Japanese cuisine on the Sunset Strip in West Hollywood, Bar Manager/ Mixologist for Japanese Concepts Charity Johnston is well aware that "when you put anything Italian onto a Japanese menu, that's going to be different." Caffè di Rose Created by Charity K. Johnston, Bar Manager/Mixologist for Japanese Concepts, Katana, West Hollywood ◗ 1½ oz. Knob Creek Rye ◗ 1 oz. Zucca Rabarbaro ◗ ½ oz. chai tea–infused cold brew coffee ◗ ¾ oz. pomegranate concentrate ◗ ¼ oz. rosewater ◗ ½ oz. simple syrup Stir, strain, and serve over a single large ice cube. Garnish with a robata skewer and rose petals wrapped with a chai tea bag. Italian Margarita Created by Abel Santillian, General Manager/Beverage Director, Ago, West Hollywood ◗ 3 oz. premium silver tequila ◗ 1 oz. Disaronno ◗ ½ oz. agave nectar ◗ ½ oz. fresh lime juice ◗ ½ oz. sweet and sour mix Mix the tequila, agave nectar, fresh lime juice, and sweet and sour mix and serve on the rocks in a rocks glass. Top the cocktail with the Disaronno and garnish with lime.