Ingredients

dry marsala

Marsala is generic for a style of fortified Sicilian wine with a production process that has certain similarities to sherry. Marsala is produced in both dry and sweet forms. Rarely used in cocktails, notably the Marsala Martini. True Marsala has enjoyed DOC status since 1969, and its own categorical terminology. Note that “California Marsala” was introduced to the US market in the mid-20th Century; these domestic imitations—which still exist—are not really Marsala and their qualities have detracted significantly from the reputation of the original Italian product over the years.