The Italian aperitif Dimmi Liquore di Milano has 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 liquorice, vanilla, rhubarb, ginseng and 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.