Luxardo Apricot Liqueur rye Dingle’s take on The Last

Dingle’s take on The Last Word honors the cocktail’s century-old story while putting a local twist on its signature balance

the liquid vermouth is carefully separated from the botanicals and cooled to 14 degrees Fahrenheit for 1 month

Triple distilled and then fully matured side by side in Bourbon and Pedro Ximenez Sherry casks

including the barrel’s wood grain

Strain into a chilled old-fashioned glass and garnish with a grapefruit twist

Luxardo Apricot Liqueur rye Dingle’s take on The LastOne of the few apricot based liqueurs in the world, Luxardo Apricot is an infusion of apricots aged in oak for three months before bottling. Apricot Luxardo first gained distinction winning the first prize in a competition for the most innovative new Italian liqueur, which was held in Rome in 1935. This is why the label states "Liquore della Lupa," with Lupa being the symbol of Rome. Certified Kosher.