Drink AMATI

RECIPES

AMATI Mirto tastes great as a shot, on the rocks, or as a mixer in cocktails – often as a sweet vermouth replacement

  1. DIGESTIF/DIGESTIVO: Serve chilled AMATI in a liqueur glass. Add a squeeze of lime for enhanced flavor and color 
  2. AMATI SPRITZ
    • 2 parts AMATI Mirto
    • 3 parts Prosecco
    • Squeeze one quarter wedge of lime
    • Add a splash of soda water
  3. AMATI ESPRESSO MARTINI
    • 1 part AMATI Mirto
    • 1 part Mr. Black’s Coffee Liqueur
    • 1 ounce fresh whipped cream
    • Combine the AMATI Mirto and Coffee Liqueur in a shaker filled with ice, agitate, and strain into a chilled martini glass. Top with fresh whipped cream and serve.
  4. AMATI NEGRONI
    • 1 part AMATI Mirto (replacing either sweet Vermouth or Campari)
    • 1 part Campari/Red Sweet Vermouth
    • 1 part Gin
    • Stir into glass over ice, garnish with orange rind and serve
  5. MIRHATTAN
    • We thought the cherry notes of the mirto could also work with something brown, in the manner of a Manhattan. Cognac seemed like a good place to start, since brandy and cherries seem made for each other. Here we used mirto in the place of sweet vermouth in a Manhattan, and came up with, if you’ll forgive us, the Mirhattan.
      • 2 parts Cognac
      • 1 part AMATI Mirto
      • 3-4 dashes orange bitters
      • Combine the above in a shaker filled with ice, agitate, and strain into a chilled martini glass. Garnish with a slice of orange peel, if you like. Scott remarked that the cocktail smelled “like expensive soap,” and I was hard pressed to disagree. Nevertheless, it tasted round, rich, spicy and sweet. It was great fun, and perfect for the cooler weather.
  6. MIRTO’S REVENGE
    • We’ve taken mirto and turned it into a fall cocktail that tastes like an allspice old-fashioned.
      • 3 thyme sprigs, plus extra for garnish
      • 3 dashes Angostura bitters
      • 1½ ounces rye whiskey
      • 1 ounce AMATI Mirto 
      • 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.
  7. MIRTONIC (MIRTO & TONIC)
    • (From Martha Stewart) An Italian accented riff on the classic gin-and-tonic, featuring mirto. Traditionally mirto is sipped neat after dinner but this cocktail lightens it up with crushed ice, tonic water, and fresh rosemary—turning it into a perfect primer before a big feast. (Replace with soda water if you don’t enjoy tonic water)
      • Crushed ice
      • 2 ounces AMATI Mirto 
      • 3 ounces tonic water, such as Fever Tree, chilled
      • Rosemary sprig, for serving
      • 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.
  8. MIRGARITA
    • Make your favorite margarita recipe and float one ounce of AMATI Mirto for a shift in flavor and color. It’s delicious!
  9. MIRTO QUENCH
    • 1.5 ounces gin
    • 1.5 ounces AMATI Mirto
    • 1.5 ounce Fever Tree Sparkling Pink Grapefruit 
    • Turbinado sugar to rim the glass
    • Add the gin and mirto, and fill the shaker with ice. Stir with a bar spoon and strain into an ice-filled rocks glass with a sugared rim. Top with sparkling grapefruit soda and serve.
  10. MIRTO SOUR
    • 2 ounces AMATI Mirto
    • 1 ounce fresh lemon juice
    • 1/2 ounce simple syrup
    • 1 egg white
    • Combine all ingredients in a shaker with ice and shake vigorously. Strain into a chilled glass and garnish with a lemon twist.

MORE RECIPES HERE
“Myrtle, is used in the islands of Sardinia and Corsica to produce an aromatic liqueur called Mirto by macerating it in alcohol. Mirto is one of the most typical drinks of Sardinia and comes in two varieties: mirto rosso (red) produced by macerating the berries, and mirto bianco (white) produced from the less common yellow berries and sometimes the leaves. Many Mediterranean pork dishes include Myrtle berries, and roast baby pig is often stuffed with myrtle sprigs in the belly cavity, to impart an aromatic flavour to the meat. The berries, whole or ground, have been used as a pepper substitute. They contribute to the distinctive flavour of mortadella sausage and the related American bologna sausage. In Calabria, dried figs are threaded through a myrtle branch and then baked. The figs acquire a pleasant taste from the essential oils of the herb. They are then enjoyed through the winter months.” http://nicholasjv.blogspot.com/2016/03/the-myrtle-myrtus-communis.html