Liquor Cabinet

Issue No. 43 —

Dimmi Liquore di Milano

Dimmi Liquore

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:

  • liquorice
  • vanilla
  • rhubarb
  • ginseng
  • 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.


Culture Club

Culture Club

  • 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.

Summer Cup

  • 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

8 Notes on Dimmi Liquore di Milano

    • I recently bought a bottle at the local liquor store. It is a nice one though (Wine Source, Baltimore). Go to a higher end liquor store and check. If they don’t stock it ask the manager to buy it for you. Most liquor stores will take your name and order it in the next batch.

  1. Dimmi has recently been my go to Liqueur. At the house, I use it with Plymouth Gin, Dolin Blanc Vermouth, & rhubarb bitters. But your Culture Club sounds awesome.

    • Just tried this with Hayman’s Old Tom Gin (1 oz), Dimmi (1÷3 oz), Dolin Blanc (2÷3 oz), and rhubarb bitters (2 dashes). This is a half-recipe (it’s not quite 5PM here!). One of the best martinis (Martinezs?) I’ve ever had. Great suggestion, thanks!

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