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Dimmi: the next thing in cocktails?

Posted by Josh Childs  August 29, 2012 07:46 AM

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Ok, I may be overstating it, but Dimmi is very tasty, working well in drinks when combined with citrus and herb flavors.
Did I just come perilously close to saying "herbal notes?" Hey, I still drink High Life and wine most of the time, cut me a little slack.

What it is: an Italian liqueur from Milan, a wheat based spirit with some Grappa di Nebbiolo (distillation of Nebbiolo grape seeds, skins, stems after wine production) that undergoes two separate infusions. First, anise, rhubarb, ginseng, orange peel, vanilla. Second, more floral elements, peach, apricot blossoms, then finished with organic beet sugar. It clocks in at 70 proof (35% alcohol), which creates a terrific foil to the sweetness. The result? Imagine a child of Aperol and Amaro Montenegro, but went to a really good prepatory school (I know, what's wrong with me?).

Scott Woodworth, bartender at Catalyst in Kendall Square, has come up with a take on The Last Word cocktail (I like this trend), and it's appropriately also a play on his name. He uses Dimmi instead of Maraschino and in doing so creates an entirely different drink. Citrus and bittersweet, a perfect fit for the random warm Monday afternoon when he poured one for me.

Dimmi 3.jpg

The Wood Word
by Scott Woodworth
.75oz Dimmi
.75oz Beefeater Gin
.75oz Green Chartreuse
.75oz lime juice

Shake all ingredients with ice and strain into a chilled cocktail glass.
No garnish.

This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

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