Featured Issues

— No. 43 —

Dimmi Liquore di Milano

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 …

— No. 40 —

Cucumberous

The Cucum­ber­ous is a pop­u­lar cock­tail at the Liba­tion Lounge, invent­ed by Josh Sul­li­van. 1 1/2 oz Mag­el­lan Blue Gin 3/4 oz St. Ger­main elder­flower liqueur 3/4 oz cucum­ber juice 1/4 oz lime juice 1/4 oz rose­mary sim­ple syrup Cou­ple dash­es of Post Pro­hi­bi­tion orange bit­ters Shake with ice and strain into a chilled cock­tail glass. Gar­nish with cucum­ber slices.