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 …