DISARONNO turned the literal translation of amaretto ‘a little bitter’ into something sweet for amaretto enthusiasts in Delray in honor of National AmarettoDay, this past Wednesday, April 19th. DISARONNO, the original amaretto since 1525, hosted a self-guided bar tour in Delray for DISARONNO Day, which also happens to be National Amaretto Day. During the bar tour, revelers were able to enjoy cocktails such as the Italian Margarita, Bourbon Sour and DISARONNO Breeze.
Starting off at City Oyster at 5pm, DISARONNO Day participants were also able to visit Tramonti, 32 East, Luigi’s Coal Oven Pizza, and Buddha Sky Bar as part of the official tour. Guests were provided a DISARONNO Sour Jar in which they could enjoy the cocktails and take it home as a keepsake souvenir. In addition, guests were given a DISARONNO t-shirt.
I started off at one of my favorite places on “The Ave”, City Oyster & Sushi Bar where bartender extraordinaire Wayne Pasik poured me the Bourbon Sour to get this party started. Nice pucker to it. Off to a good start!
Next, I headed over to Tramonti where Timothy crafted the DISARRONO Breeze for me. This was made with DISARRONO of course and sour mix, Zonin Prosecco & Bitters. It was delicious!
Next up was 32 East. As I pulled up a seat at the bar, I could no sooner get out the words “DISARRONO” when the lively group of guys hanging out at the bar next to me blurted out “we would like to buy you that drink”. While I was flattered, I explained that I was participating in this tour and before I finished, they repeated their kind offer. Then it dawned on me, they were from DISARRONO. Dave, Ed, Matt and the rest of the gang were so much fun to hang out with.
Following 32 East, I made my way to Luigi’s Coal Fire Pizza. Here, bartender Ryan poured me an Italian Margarita. How fitting in an Italian restaurant. The drink was great and so was Ryan!
The final stop on this amaretto tasting tour was Buddha Sky Bar where Chrissy got real creative and made me an impromptu cocktail featuring DISARRONO. She came up with a Black Cherry Collins – made with DISARRONO, passion fruit puree, agave, a splash of grenadine and muddled blackberries and raspberries. I think this one my favorite creation of the night. Way to go Chrissy!
I want to thank the folks at DISARRONO for inviting me to participate in this cool bar tour. I think I see some synergy here with my culinary tours. Can’t wait to explore the possibilities of collaborating with them again.
Here are a few recipes of the signature DISARONNO cocktails that were featured on the tour. Enjoy and drink responsibly!
2 parts DISARONNO
1 part fresh lemon juice
¼ part simple syrup
Fill a Disaronno Sour Jar with ice. Pour in Disaronno and then the fresh lemon juice. Add a teaspoon of sugar. Stir and garnish with lemon slice.
1 oz. DISARONNO
1 oz. Bourbon
1 oz. Lemon Juice
½ oz. Simple Syrup
Shake all ingredients with ice, and pour over a highball glass with ice and garnish with a lemon or orange slice