Name: Marsala Martini
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 10 ml Marsala semisecco (medium); 7.5 ml Amaretto liqueur; 5 ml Dry vermouth; 1 dash Boker's bitters

Marsala Martini
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Serve in a Nick & Nora glass

Ingredients:
1 ²⁄₃ oz	Hayman's London Dry Gin
¹⁄₃ oz	Marsala semisecco (medium)
¹⁄₄ oz	Disaronno amaretto
¹⁄₆ oz	Strucchi Dry Vermouth
1 dash	Boker's bitters optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of pickled almond.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with pickled almond in cocktail.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Dry Martini delicately influenced by rich marsala and almond notes.

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History:

Adapted from a recipe created circa 2013 by Tony Conigliaro at 69 Colebrooke Row. Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (sweet marsala), 5ml dry vermouth and 3 dashes of 69 Colebrooke Row-housemade almond bitters. Lacking 69 Colebrooke Row's lab kit or the patience to use it, I subbed amaretto for the almond bitters and used a semisecco (medium) marsala.

See Martini cocktail history and evolution

More cocktails by Tony Conigliaro

Nutrition:

One serving of Marsala Martini contains 163 calories

Alcohol content:

1.4 standard drinks
27.72% alc./vol. (27.72° proof)
20.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Stephen Broughall

8th March at 02:52

Further to my comment, I just looked
at your 16th edition and see that the amaretto amount is less and the gin and dry vermouth is upped. I will try this version. Why the change?

Simon Difford

8th March at 08:04

Hopefully, it was a change that improved the cocktail.

Stephen Broughall

8th March at 00:22

The amaretto seemed a bit too strong for me so will reduce it next time. I would think the marsala could also be a big variable. Really different and a creative martini variation. Will try again but play with the ingredients.

Amy

4th May 2024 at 13:18

Tried this a few times but the last version was a winner. Adnams Gin, dry Pellegrino Marsala superiore, noilly prat, disaronno, half a dash chocolate bitters and half a dash liquorice bitters. I will pickle some almonds for the next go.

G. M. Genovese

20th January 2024 at 12:11

Begs for an olive and/or brine. A rare Martini with layers and depth. Well done!

Jeremy Harrold

15th November 2022 at 06:33

The best single word to describe the drink, ‘sophisticated’.
I used Lustau dry vermouth which gave a great balance to all components.

Frederic D.

2nd July 2022 at 21:58

I used Hendricks, Dolin dry, sherry in lieu of marsala, and a tad too much amaretto (my mistake, I overpoured). Still very good, I think it would have been fantastic if I made it before drinking the Last Word....

Anonymous

3rd February 2022 at 18:12

Hi Simon, can you let me know where you get pickled almonds from? Have made this cocktail several times and I love it!

Simon Difford

3rd February 2022 at 22:29

Not sure they are something you can buy. I think you have to pickle your own. Try with this cocktail at Bar Termini in London's Old Compton Street. Delicious.