Marsala wine is often considered a cooking ingredient — who doesn’t love chicken Marsala? — but this rich, fortified wine from Sicily deserves a spot in your cocktail glass, too. Like port or Madeira, it is considered a dessert wine. But you can make Marsala wine cocktails, even if they aren’t commonly seen in the U.S.
“We like to mix with Marsala. It is a wine that gives a drink elegance, mouthfeel, and sweetness — and some spiciness,” said bartender Marco Fabbiano in Lecce, Puglia (translated from German). In Sicily, where the wine originates, bartenders embrace Marsala both neat and in cocktails. According to Fabbiano, locals enjoy its depth whether sipped straight or shaken into something creative in their bar, the Laurus Cocktail Experience.
Marsala resembles vermouth or port — rich, sweet, and full of grape-forward, oxidized notes. In cocktails, it can double as both a wine base and a sweetener, offering depth without the need for simple syrup, while making the most of some of its rich, fruity flavors. If you enjoy drinks with sherry or port, then the odds are good that you’ll enjoy Marsala, too.
Marsala is practically as old as time in its native land — conveniently called Marsala (located in western Sicily). But it wasn’t until English importers caught wind of it in the 18th century that Marsala wine was significantly exported.
Despite its long history, Marsala remains underappreciated outside of Italy — less familiar to many than port, sherry, or vermouth. But that’s starting to change.
The DOC (which stands for controlled destination of origin) status goes back to the late 1960s, and like Champagne or the Italian wine Chianti, the region has held on to its naming rights ever since. In other words, to be a genuine Marsala, it must be from Marsala.
It’s usually made from the native Grillo grape and while you should indeed cook with it — especially the bottom shelf options — the really good wine should be enjoyed neat, with complementary cheese and nuts or mixed into a radiant cocktail.
When making a cocktail that features Marsala, the best advice is to keep things relatively simple. The fortified wine will bring enough complexity to the table, so all you’ll need are a few like-minded flavors or dilution. Also, note that the flavor spectrum of Marsala is quite broad, so make sure you pay attention to the label or sample what you have before mixing.
Here are the best Marsala wine cocktail recipes for the fortified drink. You may even come away with a new favorite. If nothing else, you’ll be ahead of an emerging trend.
Saluti!
Manhattan Superiore
Marsala and whiskey are fast friends, as proven here in this recipe from the iconic Florio Marsala brand, established in Sicily in 1833. The wine slips in beautifully in place of sweet vermouth. Be sure to use a sweet Marsala to amplify the richness of the cocktail.
Ingredients:
- 2 ounces The Busker Irish Whiskey
- 1 ounce VecchioFlorio Sweet Marsala Superiore
-
4 dashes Angostura Bitters
Method:
- Combine all ingredients in a mixing glass with ice.
- Strain into a chilled coupe glass.
- Garnish with an orange peel.
Bloody Marsala
With the briny notes that a good dry Marsala often touts, it’s no wonder it works well in this morning (or early afternoon, if you’re brunching) classic.
Ingredients:
- 1 1/2 ounces VecchioFlorio Dry Marsala Superiore
- 4 ounces tomato juice
- 1/2 ounce lemon juice
- 10 dashes Worcestershire sauce
- 3 dashes Tabasco
Method:
- Combine all ingredients in a glass with ice.
- Stir well and garnish with a lemon wedge and celery stalk.
Marsala and tonic
Keep it simple and play off the nuance and depth of a higher-end Marsala here.
Ingredients:
- 2 ounces Florio “Terre Arse” Marsala Superiore Riserva
- Chilled tonic water
Method:
- Add Marsala to a highball glass with ice.
- Fill the glass with tonic water and garnish with an orange slice.
Marsala martini
This recipe from Difford’s Guide banks on the harmony created from good Marsala, bone-dry vermouth, and a touch of amaretto.
Ingredients:
- 2 ounces dry gin
- 1/3 ounce Marsala Superiore DOC secco wine
- 1/3 ounce dry vermouth
- 1/6 ounce amaretto
Method:
- Stir all the ingredients with ice and strain into a chilled coupe glass.
- Garnish with a pickled almond.
The Real Garibaldi
Another simple but satisfying cocktail that relies on nothing more than some fresh citrus and the fruity, raisiny, and slightly oaky notes of the fortified wine.
Ingredients:
- 1 1/2 ounces VecchioFlorio Dry Marsala Superiore
- 5 ounces fresh orange juice
Method:
- Combine the ingredients in a highball glass with ice.
- Stir well and garnish with an orange slice.
The Lost Sailor
This recipe from Colombo Marsala Wine takes the traditional Italian Negroni cocktail, which can be bitter, and offsets the bitterness by adding sweet Marsala. According to the recipe, it is a “sophisticated cocktail” that “embodies the classic taste of a Negroni” with a complex flavor profile, and it’s a drink meant to be sipped slowly.
Ingredients:
- 1 1/2 ounces sweet Colombo Marsala
- 1 1/2 ounces Campari
- 1 1/2 ounces gin
- Orange twist
Method:
- Combine the ingredients in a mixing glass with ice.
- Strain the contents of the mixing glass into a cocktail glass over ice.
- Garnish with the orange twist.
Marsala brings a rich, versatile twist to your cocktail repertoire, whether you love spirit-forward classics or refreshing citrus drinks. Pick up a quality bottle (or two) and start experimenting — your next favorite drink might be just a pour away.
