This October, Tasting Table is getting away from it all. Come away with us as we explore the world of travel.
When you visit, you will eat too much (trust us). And after you've put yourself in a veritable food coma, do as the Sardinians do and sip a chilled glass of mirto, the island's long-standing digestif.
Mirto is made from the berries of the myrtle bush, which grows abundantly on the island. Its berries look like elongated blueberries but taste like juniper, allspice and pine, which give the mirto liqueur its spicy flavor, similar to amaro. At the moment, mirto's distribution in the United States is limited to one small distillery from Paulilatino, but it can be found in many liquor stores or online.
You can drink it in the traditional after-dinner fashion, but you can also use mirto in place of sweet vermouth for a spicier version of a Manhattan, or muddle it with a little mint and add cava for a light aperitif. Here, we've mixed it into a cocktail with rye whiskey and ginger beer to make a fall sipper that tastes like an allspice old-fashioned.
Recipe from the Tasting Table Test Kitchen
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
3 thyme sprigs, plus extra for garnish
3 dashes Angostura bitters
1½ ounces rye whiskey
1 ounce mirto liqueur
1 ounce ginger beer
1 lemon rind, for garnish
Add the thyme and bitters to a pint glass and muddle. Add the whiskey and mirto, and fill the shaker with ice. Stir with a bar spoon and strain into an ice-filled rocks glass. Top with ginger beer and garnish with thyme sprigs and a lemon rind.
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