Italian Mixology: Disaronno Fizz
- 2 days ago
- 3 min read
The Disaronno Fizz looks simple, which means it gives the bartender very little room to hide mistakes. The Zafferano & Co. version combines Disaronno Originale, fresh lemon, a small measure of Italicus Rosolio di Bergamotto, chilled soda water and restrained sugar. Italicus sharpens the almond and stone fruit profile with bergamot, while cold carbonation keeps the drink refreshing from first sip to last.
Ingredients
1 1/2 oz (45 ml) Disaronno Originale
1/2 oz (15 ml) Italicus Rosolio di Bergamotto
3/4 oz (22 ml) freshly squeezed lemon juice
1/4 oz (7 ml) rich simple syrup, 2:1
2 1/2 oz (75 ml) very cold soda water
1 dash orange bitters
Large hard ice cubes
1 long lemon peel
1 thin lemon wheel
1 fresh basil leaf
Glass
Use a chilled Collins or Highball glass, approximately 10 to 12 oz (295 to 355 ml).
Preparation
Shake Disaronno, Italicus, fresh lemon, rich syrup and orange bitters with hard ice for 8 to 10 seconds. Fill a chilled Collins glass completely with fresh ice and fine strain the base into it. Add 2 1/2 oz (75 ml) very cold soda water, then make one slow upward lift with a bar spoon. Express lemon oil, add a thin lemon wheel and finish with one small basil leaf.
The Zafferano & Co. Ratio
The structure is 6 parts Disaronno, 2 parts Italicus, 3 parts fresh lemon, 1 part rich syrup and 10 parts soda. Too little soda leaves a short sweet Sour; too much washes away the amaretto. At 2 1/2 oz (75 ml), the drink becomes refreshing while retaining identity.
Why Italicus
Disaronno brings almond, marzipan, stone fruit, vanilla, caramel and warm spice. Italicus brings bergamot, citrus peel, floral botanicals, herbal freshness and delicate bitterness. Disaronno gives depth; Italicus gives lift.
Fresh Lemon
Use fresh lemon, fine strained and kept cold. Three quarters of an ounce (22 ml) is enough to cut through the amaretto while preserving bergamot and almond aromatics. More acid would require more sugar, which defeats the point of a refreshing Fizz.
Soda Water Matters
Use aggressively carbonated soda water and keep it extremely cold. Carbon dioxide remains in solution more effectively at low temperature, so the liqueurs, shaken base, glass, ice and soda should all be cold before assembly.
Professional Carbonation Technique
Shake only the noncarbonated base
Add soda only after straining
Pour soda gently down the side of the glass
Stir only once from bottom to top
Use a glass completely filled with hard ice
Never use crushed ice for this recipe
Flavor Profile
Appearance: pale golden with brilliant carbonation
Nose: lemon oil, bergamot, basil and sweet almond
First sip: bright citrus and bubbles
Mid palate: almond, stone fruit, bergamot and vanilla
Finish: citrus peel, herbs and delicate sweetness
Body: light to medium
Sweetness: medium
Acidity: medium high
Carbonation: high
Extra Dry Disaronno Fizz
1 1/2 oz (45 ml) Disaronno Originale
1/2 oz (15 ml) Italicus
1 oz (30 ml) fresh lemon juice
No simple syrup
3 oz (90 ml) chilled soda water
1 dash orange bitters
This sharper version is excellent before dinner and for guests who dislike sweet highballs.
Disaronno Fizz Bianco
1 1/4 oz (37 ml) Disaronno Originale
1/2 oz (15 ml) Italicus
1/2 oz (15 ml) dry Italian vermouth
3/4 oz (22 ml) fresh lemon juice
2 1/2 oz (75 ml) chilled soda water
No additional syrup is normally necessary. The vermouth makes the drink more vinous and herbal.
Batch for 6 Cocktails
9 oz (270 ml) Disaronno Originale
3 oz (90 ml) Italicus Rosolio di Bergamotto
4 1/2 oz (135 ml) fresh lemon juice
1 1/2 oz (45 ml) rich simple syrup
6 dashes orange bitters
Keep the base thoroughly refrigerated. For each drink, shake approximately 3 oz (90 ml) base briefly with ice, strain into a fresh ice-filled glass and add 2 1/2 oz (75 ml) cold soda. Never add soda to the batch bottle.
Food Pairing
Prosciutto di Parma
Mortadella
Parmigiano Reggiano
Pecorino
Fried zucchini flowers
Arancini
Fritto misto
Calamari fritti
Burrata
Grilled prawns
Tuna crudo
Roasted almonds
Common Mistakes
Too much Disaronno
Too much syrup
Not enough lemon
Warm or flat soda
Adding soda before shaking
Over stirring after soda
Too little ice
Crushed ice
Muddling basil
Using commercial sour mix
Final Service Standard
A tall chilled glass completely filled with hard ice, pale golden cocktail, strong natural carbonation, one lemon wheel, one expressed peel and one basil leaf. Lemon and bergamot should arrive first; Disaronno should emerge only after the first sparkling citrus impression.
Comments