I’ve recently put the Italian aperitif Dimmi Liquore di Milano into my liquor cabinet. It’s been getting a lot of attention from the top mixologist lately, and for good reason
Dimmi gets its base from northern Italian organic wheat distillation. They infuse the base with a rustic recipe from 1932 including assenzio gentile, an Italian absinthe.
This infusion also includes nuances of:
- bitter orange (orange peels)
Dimmi also includes a second, more modern floral infusion. This infusion adds an essence of peach and apricot flower blossoms and young Nebbiolo grappa. The grappa is what marries the old infusion with the new infusion. This is where classic meets modern.
And just when you thought it couldn’t get any better, they finish the liqueur off with a tiny bit of organic beet sugar. The beet sugar applies a beautiful weight and viscosity to the palette and adds to the long finish.
Sells for around $35 a bottle.
- 2 oz Dimmi Liquore Di Milano
- 1 oz Pisco Gran Sierpe
- 1/2 oz Lillet Blanc
- Couple dashes of Post Prohibition orange bitters
Stir cocktail with ice and strain into a chilled cocktail glass.
Garnish with a lemon twist.
Recipe by Josh Sullivan and Paul Palombo.
- 1 1/2 oz gin
- 1/2 oz Dimmi Liquore di Milano
- 1/2 oz yellow Chartreuse
- 1/2 oz lemon juice
- 2 oz quality tonic water
- Thinly sliced cucumber
Shake with ice and strain all ingredients except cucumber to a collins glass.
Finish with the tonic water.
Add ice and cucumber slices.
Recipe by Neyah White