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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<\/a>, which this August is expanding its annual Florio Marsala Month<\/a> beyond London for the first time, bringing bespoke Marsala cocktails to eight leading venues across London and Manchester.<\/p>\n As premium bars continue to embrace culinary techniques, savoury flavours and lower-ABV cocktails, Marsala\u2019s distinctive profile of toasted nuts, dried fruit and caramel offers bartenders a versatile ingredient capable of adding both depth and balance to contemporary drinks.<\/p>\n 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\u2019s bartenders are now among the first to explore its potential in modern mixology.<\/p>\n 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.<\/p>\n