CELEBRATING
THE MIXING STAR 2015 WINNERS
Alberto Luison
CELEBRATING
THE MIXING STAR 2015 WINNERS
THE ART OF MAKING THE PERFECT DISARONNO COCKTAIL Disaronno, the world’s favorite Italian liqueur, is proud to celebrate The Mixing Star 2015 winners by presenting here their original cocktail recipes. The perfect Disaronno cocktail is a unique balance of flavour, inspiration and crafting experience. It comes to life by following a great inspiration, conceiving a story around it, choosing the right match of ingredients through many trials and, finally, creating an impeccable presentation. Our talented 2015 champions have been able to perfectly capture the soul of Disaronno taking its heritage on a contemporary stage. We welcome the 13 signature Disaronno drinks that have captivated our juries all over the world. Enjoy!
5 STEPS
to create the perfect Disaronno cocktail
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THE WINNING RECIPES
SHANE BEEHAN
Mixing Star Canada 2015
THE GUEST OF SARONNO
INGREDIENTS (CL.) • Disaronno Originale, 3 • Appelton Estate Jamaican rum, 3 • Fresh squeezed lemon juice, 2.2 • Orgeat, 1.5 • Egg white, 1.5 • Orange blossom water, 6 drops
TECHNIQUE: build ICE: no ice GARNISH: fresh nutmeg
The “Guest of Saronno” is a cocktail inspired by all the guests at my bar that drink Disaronno. It is designed to highlight the spirit in a unique and unforgettable way. The spicy, caramel like finish of the Jamaican rum, the brightness of the fresh lemon juice, the nutty orgeat and the floral orange blossom water marry together to heighten the experience of enjoying Disaronno in a cocktail. Add all these ingredients to the shaker tin and then add the egg white. Dry shake for 10 seconds and then add ice and shake for another 10 seconds. Strain into a chilled coupe glass and shave fresh nutmeg over top. I have named this drink “The Guest of Saronno” because I, as a bartender, work to satisfy and please my guests and without their thirst I would cease to exist. I also believe every sip of Disaronno transports the customer from their barstool to the streets of Italy and, for the duration of their drinking experience, even for a brief moment in time, they are all guests of Saronno.
DARREN GERAGHTY Mixing Star Ireland 2015
A “A-MUSE-ING ALE”
INGREDIENTS (CL.) • Disaronno Originale, 3 • Homemade Guinness syrup, 3.5 • El Candido Pedro Ximenez sherry, 1 • Glendalough Mountain Strength Poitin 60%, 2 • Apple juice, 6.5 • Fresh lemon juice, 2.75
• Angostura Bitters and Peychaud Bitters Blend (1:1), 5 TECHNIQUE: shake with ice and strain ICE: no ice GARNISH: dehydrated lemon twist spiral and angostura
My drink was inspired by the artist’s muse and how her gift led to the ambrosial liquid we all know and love, as an innkeeper she would have been a purveyor of wines and the ale type liquid of the time. The idea of the pop in, the centuries old practise of adding Disaronno to a lightly hopped ale to enhance the beers flavour came to mind. My cocktail takes a craft approach to the flavor profile of a modern ale in celebration of its roots, utilizing the nuttiness of Disaronno, dried fruit from the PX, roasted malted barley sweet note from the Guinness syrup, spice from the bitters, fresh notes from the apple juice and lemon juice and fortifying it all with the malty, peppery Poitin. Creating a craft beer style cocktail from the DNA of Disaronno. Serve in a small beer tankard in a modern Irish craft bar inn style, served with chips seasoned with a Disaronno inspired seasoning. Guinness syrup: take one cup Guinness draft, bring to boil, add one cup of white granulated sugar, stir till combined. Remove from heat and allow to cool, store in fridge. Bitters Blend: Take 2 parts Angostura and add 1 part Peychaud Bitters, bottle rest, and ready to use
BEN GREENHAM
Mixing Star Australia 2015
LA RENAISSANCE PROVIDORE
INGREDIENTS (CL.) • Disaronno Originale, 4.5 • La Goya Manzanilla Fino sherry, 2 • Lemon juice, 1 • Spring dill, 1 sprig • Providore Margaret River lemon curd , 2 • Salt water tincture, 2 drops
• Barspoons orange blossom water, 1 drop TECHNIQUE: shake and strain ICE: crushed GARNISH: dehydrated lemon
On a recent trip to Margaret River I was inspired by the sheer amount of small, boutique, artisanal stores growing and producing their own unique wares. I used this to inspire my drink by comparing and contemplating it to the Renaissance period and of course Disaronno. I started using the lemon curd to create a beautiful buttery mouth feel and help flavours linger, then dry sherry to cut down some of the sweetness. Dill adds a freshness along with the lemon juice but also provides complicating taste which after preparing the drink for others is hard to identify if not used as a garnish. The salt water tincture also plays down sweetness and lengthen flavors, conversely the orange blossom pays homage to the drinks ‘star Disaronno by accentuating the world’s favorite Italian Liqueur. Build all ingredients except dill, stir to break up Lemon Curd, shake and double strain into a mule cup, then cap with crushed ice, garnish with dehydrated lemon.
NIKITA KHLOPYANOV Mixing Star Russia 2015
ISPIRATO DE SERENA
INGREDIENTS (CL.) • Disaronno Originale, 4.5 • Lime juice, 2.5 • Pineapple juice, 3 • Chianti dry red wine, 3 • Passion fruit syrup, 1 • Sage leaves, 8
TECHNIQUE: shake and strain ICE: no ice GARNISH: sage leaves, lemon zest
I was inspirited by a legend about the artist Bernardino Luini. My imagination sees the legend in a romantic way. Also I tried to emphasize the liqueur taste and aroma, that is why I take a lot of Disaronno to demonstrate it as an independent drink with its own character that can turn into a fascinating cocktail by using a correct combination of other ingredients. The “Ispirato de Serena” sends us to Medieval Italy, showing the origin of the famous liqueur and opening a new love story. In the meantime, the cocktail invites us to a gastronomic trip with the gentlest aromas of classic Disaronno, dry red wine, unexpected tastes of rich pineapple and passion fruit, followed by slight notes of sage. I might imagine that Serena is the muse who inspired Bernardino and encouraged the legend of Disaronno liqueur… I can say she inspired me to create the cocktail.
MARIUS KÖHNE
Mixing Star Germany/Austria 2015
THE MERCHANT OF VENICE
INGREDIENTS (CL.) • Disaronno Originale, 4 • Chestnut liquor aged 4 weeks, infused with Bacardi 8 y.o., plums and Fee Brothers reduction of Mangalore pimento liqueur and blossom honey, 2 • Mirabelle apricot juice, 10 • Pieces muddled Sancho blossom pepper, 10 pcs
• Fresh lemon juice, 6 • Blossom sugar from spring flowers, 1 hint TECHNIQUE: shake and strain ICE: cubed GARNISH: Black Diamond plums on cinnamon stick and fresh flowers blossom
When I decided to take part in the Mixing Star competition, I began thinking about the history of Disaronno and what it must have been like living in Italy in the 16th century, at the time of the Renaissance and the birth of Disaronno.The Renaissance was a time of discovery, trade, and great change. The streets would have been filled with merchants returning from long voyages with sacks full of herbs, spices and other exotic goods. Every day there would have been something new to discover and endless inspiration to come up with exciting new products. After imagining how life must have been back then, I realised that I am currently undergoing a similar “voyage” of my own. I have been working in my chosen profession for just two years, and every day I discover new flavours, liqueurs and ingredients that fascinate and inspire me. On a trip to Spain I was lucky to experience almond blossom in all its glory and so I decided to incorporate these two inspiring ideas - Spanish almond blossom and the mercantile spirit of the Renaissance - into my drink creation, garnished with Black Diamond plums speared on sharpened sticks of true cinnamon, sugar from candied spring flowers and fresh blossoms.
ALBERTO LUISON Mixing Star Italy 2015
IL “MOTTO” The cocktail is my personal twist of the classic Disaronno Sour. I’ve chosen to start from Disaronno as main base and to make it unique by adding some Quaglia bergamotto liqueur. The use of fresh pink grapefruit juice gives balance and donates a hint of bitterness in the final, preventing the drink to become queasy. With this cocktail I wanted to preserve the spirit of Disaronno, where the almond and citrus blend perfectly making the cocktail unique and fresh. Garnish is a simple peel of freshly peeled pink grapefruit .
INGREDIENTS (CL.) • Disaronno Originale, 4.5 • Quaglia bergamotto liqueur, 2 • Pink grapefruit fresh juice , 3 • Lemon fresh juice, 1,5 • Simple syrup, 1
TECHNIQUE: shake and strain ICE: cubed GARNISH: peel of pink grapefruit
MILTIADES MICHOLOS Mixing Star Greece 2015
REMEMBER IT
INGREDIENTS (CL.) • Disaronno Originale, 3.5 • Vermouth del Professore bianco, 1.5 • Fernet Branca, 1 • Quaglia chinotto liqueur, 0.75 • Fee Brothers rhubarb bitters, 3 dashes
TECHNIQUE: stir ICE: wine GARNISH: lemon zest, mint spring
This cocktail is inspired by the unique aroma of Disaronno, wich is unforgettable to me since the days when my mother offered it to our guests as a dessert liqueur after a meal, so I wanted to create dessert-digestive style drink that my guests will remember and ask for for long time… Remember it just like I did with the unforgettable aroma of Disaronno. In a chilled mixing glass I add: 3.5 cl Disaronno, that gives sweet and delicate character to my cocktail; 1.5 cl Vermouth Bianco Del Professore, for an extra aromatic body; 1 cl Fernet Branca, for the bitterness and the fresh peppermint notes in the aftertaste; 0.75 cl Chinotto liqueur to add a citrus note from bitter oranges in my drink, witch I believe matches perfect with Disaronno; 2-3 dashes of Rhubarb bitters for the acidity and the complex taste of rhubarb. I mix them and serve straight up in a chilled small wine glass. I perfume it with the essential oils of a lemon zest and garnish with it and a mint spring. Remember it! Cheers… Salute… Στην υγειά σας…
DANIL NEVSKY
Mixing Star Netherlands 2015
PICCOLO MIRACOLO
INGREDIENTS (CL.) • Disaronno Originale, 3.5 • Fino sherry, 35.5 • Forum Cabernet Sauvignon vinegar, 0.5 • Fever Tree tonic water, 7
TECHNIQUE: build ICE: cubed GARNISH: lemon zest & basil leaf
It is the little miracles in life that make the world go around. Perhaps it is a little miracle that Leonardo chose Bernardino Luini as his pupil. Perhaps it was a miracle that he was commissioned to work on the Madonna de Miracles in Saronno. Perchance he stopped and charmed an innkeeper. Perchance she wanted to give him a small gift. Maybe it is the secret passed down through generations. Maybe it is the renaissance of the recipe in the 1600s by the Reina family. Could be that it is the foundation of Illva Saronno. Could be the expansion to the USA. Potentially it could be the simple marriage of Mediterranean ingredients and culture that created a little miracle to be enjoyed everywhere. Fantastically it could all be inspired by the growth of the Renaissance movement over the years. Whatever the reason, everyone needs little miracles in life and this is mine. This is my Piccolo Miracolo. Method: add all ingredients to glass & top with tonic. Stir to combine & garnish.
SANTIAGO ORTIZ Mixing Star Spain 2015
LUINI
INGREDIENTS (CL.) • Disaronno Originale, 2 • Mount Gay rum, 4 • Figues liqueur Liquoristerie de Provence, 1 • Cardamom bitters, 1 dash
• Scrappy’s Firewater bitters, 2 TECHNIQUE: shake ICE: no ice GARNISH: orange twist
This cocktail’s inspiration is the story that is told about the creation of Disaronno. That’s the reason why I wanted to name it Luini, after its beginnings and Bernardo Luini’s stories. Everything starts with the artist and his love story that helped him to create his life’s work, that’s the reason why he printed this inspiration in the cocktail. So, in order to give it personality, I chose the rhum. After this, we must add that never-ending and unique part that Disaronno creates so we’ll give that smart mark that transmits us the work he was asked to do. However, it goes with that mature note even muddier, the same that those routes that the painter did during his life, with figues liquor. For these bitter drops that all stories usually have, he has added two spicy bitter drops and cardamom. To finish, we scent and decorate the cocktail with a twist of orange.
ANDREA PATELLI Mixing Star Sweden 2015
CHALLANS COCKTAIL Challans is the twin town of Saronno. When you enter Saronno there’s a big sign saying: “Benvenuti a Saronno, città gemellata con Challans, France!”. The final prize was my inspiration: New Orleans, an American town filled with French and Italians. That’s why I decided to use White Rye (USA), Disaronno (Italy), Peychaud (New Orleans), Challans (France), bitters (USA) and orange flower water which to me is the most “perfumey” ingredient we can use in cocktails! Pour all the ingredients in a mixing glass, stir over ice and serve in an old fashioned glass with a large ice cube. Garnish with orange zest.
INGREDIENTS (CL.) • Disaronno Originale, 2 • Wasmund’s White Rye spirit, 5 • Peychaud’s bitter, 4 dashes • Orange flower water, 1 dash
TECHNIQUE: stir ICE: cubed GARNISH: orange zest
DAVID PEREZ Mixing Star US 2015
FRESCO
INGREDIENTS (OZ.) • Disaronno Originale, 1.5 • Home made vanilla apricot orgeat, 3/4 • Lemon juice, 1/2 • Peach juice, 1/2 • Osborne Manzanilla sherry, 1/2 • Egg white, 1 whole
• St George Absinthe rinse, 1 spray TECHNIQUE: shake and strain ICE: no ice GARNISH: peach and apricot kabob
First and foremost, I thought about the roots of Disaronno and how it came to be. Bernardino Luini was commissioned to paint frescoes, works of art, inside of a church. Of course there is a lot more to the story, but that is the starting point that made everything possible. I made this cocktail with the same inclination of creating a work of art. When creating a work or art, you start with a canvas and build on top of it. My canvas, of course, is Disaronno, an apricot based spirit with an almond like taste. I wanted to compliment these flavors and bring them out as much as possible with the best possible ingredients. I didn’t want Disaronno playing second fiddle to another spirit, so I used it as my base spirit. Peach, vanilla, apricot, absinthe and almonds all play very well with Disaronno. I added a little Manzanilla Sherry to enhance some of the nutty flavors and an egg white to smooth everything out with a nice texture. All the ingredients are put into a shaker with ice, shaken and strained into a coupe. It is garnished with a “Peach and Apricot Kabob”, which essentially is thinly sliced pieces of dried apricot and peaches skewered and placed on top of the coupe.
SIMONE ROSSI Mixing Star UK 2015
WHO WAS THE INNKEEPER?
INGREDIENTS (CL.) • Disaronno Originale, 6 • Bergamot juice, 3 • La Gitana dry sherry, 2.5 • Fernet Branca, 0.05 • Passion fruit syrup, 0.05
TECHNIQUE: build/swizzle ICE: crushed GARNISH: Disaronno candy floss
The sole purpose of this drink is to give guests a unique experience that comes through simplicity and to show that Disaronno can be enjoyed in many different ways. By creating this drink I always kept in mind that I wanted to come up with something anyone can make, anywhere at anytime. I intentionally chose the name I chose for this drink, as it creates curiosity and it’s the starting point, in my opinion, of a very interesting conversation about the charming history of Disaronno. So WHO WAS THE INNKEEPER? The innkeeper was a beautiful woman that has been selected to represent the Madonna of Saronno. Out of gratitude for it, she created a liquor that 300 years later has been discovered by the Reina family, that is Disaronno. So the question in the end will be the same: WHO WAS THE INNKEEPER? As a garnish to complete my drink I will take you back in time to your childhood, using a delicious: Disaronno candy floss. Serve in a high ball glass.
PIOTR SAJDAK
Mixing Star France 2015
DISARONNO SUMMER
INGREDIENTS (CL.) • Disaronno Originale, 4 • Red wine, 3 • Grapefruit juice, 1 • Demerara sugar, 1 • Green chili tincture, 7 dashes
TECHNIQUE: shake and strain ICE: cubed GARNISH: lemon grass and lavender
Hello. Summer is almost here, we can smell it everywhere… How could we celebrate this amazing season if not with a bottle of delicious Disaronno and a glass of red wine next to it, or maybe even both mixed? Why not?? Drinking is part of our life, like the seasons. I was looking for something to celebrate one of them, summer: a well balanced cocktail with a touch of freshness, good for the early sunrise and very late sunset. With a touch of grapefruit juice for more freshness and green chili tincture to add a bit of hotness to each moment of this exciting time. Ladies and Gentlemen, ‘The Disaronno Summer’ time starts right now. Enjoy the sun! Preparation: Demerara sugar mixed in proportion 1:1 with cold water. Heat up but don’t boil. Green chili tincture: Add 200 g of fresh green chili to 30 cl of high rectified spirit. Keep it for 7 days. After a week, strain and use.
NOTES and THOUGHTS
NOTES and THOUGHTS
Enjoy responsibly
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