The Tasting Panel magazine

January / February 2018

Issue link:

Contents of this Issue


Page 88 of 124

DEPARTMENT HEADER 88  /  the tasting panel  /  january/february 2018 top mixologists like Francesco Lafranconi, Executive Director of Mixology & Spirits Education at Southern Glazer's Wine & Spirits, mingled as a pianist played popular hits inside, and a string trio ser- enaded partygoers in the sumptuous outdoor courtyard amongst twinkling lights and water fountains. Zahn says the collaboration between the two iconic companies unfolded effortlessly considering both share a similar "bold and bright" aesthetic, with Disaronno's expressed through its flavor and Missoni's through its instantly-recognizable zig-zag design. "Disaronno, much like Missoni, never goes out of fashion, so this year's partnership made total sense," Zahn adds. The party also celebrated Missoni Creative Director Angela Missoni's 20th anniversary with the company through a specialty cocktail Zahn described as being "crafted in her essence." The drink, dubbed Wears Missoni Westside, skillfully layered ingredients to create shades mirroring the #DisaronnoWearsMissoni bottle and was one of the many highlights of a soirée that brought fashion and glamour to the spirits industry. Zahn notes, "Consumers, trade, and spirits aficionados always look forward each year to seeing who Disaronno picked for its ICON project." And we'd say that this time, the Missoni collabora- tion wowed them all! Midas' Tears ◗ 1½ oz. Writers' Tears Irish Whiskey ◗ 1 oz. Disaronno ◗ 3 dashes Bittercube Jamaican #2 ◗ Edible gold Add all ingredients into a mixing glass with ice. Stir for 30 seconds and strain into a chilled coupe. Wears Missioni Westside ◗ 1 oz. Tito's Handmade Vodka ◗ 1 oz. Disaronno ◗ 1 oz. lime juice ◗ ½ oz. Ancho Reyes Verde liqueur ◗ ¼ oz. simple syrup ◗ Beet juice ◗ Mint leaves ◗ Cucumber Add three cucumber wheels and eight bruised mint leaves into a rocks glass. Add two cucumber wheels and four bruised mint leaves and all ingredients (aside from beet juice) into a shaker with ice. Shake vigorously and strain into prepared rocks glass with crushed ice. Top glass with a crushed ice dome and layer beet juice on as a garnish. Courtney Perna, Host of CBS' Las Vegas Now, and Paul Zahn, Director of Brand Ambassadors for Disaronno International.

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - January / February 2018