An Italian accented riff on the classic gin-and-tonic featuring Mirto, a tangy and bittersweet digestif from the island of Sardinia that's made from myrtle berries. Traditionally Mirto is sipped neat after dinner but this cocktail (pictured on the left) lightens it up with crushed ice, tonic water, and fresh rosemary—turning it into a perfect primer before a big feast.

Advertisement

Ingredients

Directions

  • Fill a highball glass with crushed ice. Pour over mirto; top with tonic. Wave rosemary sprig over a flame until fragrant and charred in places, a few seconds. Stir into glass and serve.

    Advertisement

Reviews