Food & Cooking Recipes Drink Recipes Cocktail Recipes Mirto and Tonic Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on November 4, 2019 Rate PRINT Share Close Photo: Lennart Weibull Total Time: 5 mins Servings: 1 Yield: 1 Serves 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. Ingredients Crushed ice 2 ounces Mirto liqueur, chilled 3 ounces tonic water, such as Fever Tree, chilled Rosemary sprig, for serving 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. Originally appeared: Martha Stewart Living, November 2019 Rate It PRINT