Marsala is making a comeback behind the bar.
Long enjoyed neat as a fortified Sicilian wine, Marsala is now finding a new audience as a cocktail ingredient, with bartenders embracing its rich, oxidative character to create a new generation of modern serves. Leading the movement is Florio, which this August is expanding its annual Florio Marsala Month beyond London for the first time, bringing bespoke Marsala cocktails to eight leading venues across London and Manchester.
As premium bars continue to embrace culinary techniques, savoury flavours and lower-ABV cocktails, Marsala’s distinctive profile of toasted nuts, dried fruit and caramel offers bartenders a versatile ingredient capable of adding both depth and balance to contemporary drinks.
Unlike vermouth or sherry, Marsala is made from Sicilian grapes and traditionally aged oxidatively, giving it a distinctive place among fortified wines. Traditionally enjoyed neat rather than in cocktails, today’s bartenders are now among the first to explore its potential in modern mixology.
Throughout August, eight leading venues will each showcase an original cocktail designed around Florio Marsala, demonstrating the versatility of the historic Sicilian wine across a diverse range of drinking styles. Participating venues include Disrepute, Kinz, Sager + Wilde, FlipDog and Sprout in London, alongside Blinker and Stray in Manchester.
To inspire the wider trade, Florio will also spotlight each collaboration across @1525BarSociety, sharing recipes, bartender interviews and behind-the-scenes insights into how Marsala can complement modern techniques such as house-made cordials, fermentation and culinary-inspired ingredients.
Lorenzo Gavelli, General Manager at Disrepute Soho, said: “There is a lot of complexity in Marsala – toasted nuts, stone fruit and caramel – and more than enough backbone to be the centrepiece of its own low-ABV serve.
“The mineral hint of salinity is much appreciated in the context of cocktails, as well as the versatility to work equally as well as a modifier, particularly when paired with brandy, Pisco, eau de vie or other fruit-based distillates.”
Marsala brings rich notes of dried fruit, caramel and toasted nuts to cocktails, adding depth, warmth and a touch of Sicilian elegance to both classic and modern serves.
Dominic Royle, Assistant F&B Manager at Sprout, added: “Marsala brings rich notes of dried fruit, caramel and toasted nuts to cocktails, adding depth, warmth and a touch of Sicilian elegance to both classic and modern serves.”
Rory O’Sullivan, Brand Ambassador at Disaronno International UK, said: “For generations, Marsala has been appreciated as a wine to sip and savour, but we’re seeing a growing community of bartenders reimagine what it can do behind the bar. Florio Marsala Month is about celebrating that creativity while giving the trade the confidence to experiment with one of Sicily’s most iconic wines.”
Florio Marsala Superiore Riserva Secco and Semisecco NV are available through specialist retailers including The Whisky Exchange, with an RRP from £23.25.
