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.

Cock­tails

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