Last night after a splendid dinner with the in laws at a Sardinian restaurant, I of course reached for the delicious, yet extemely underappreciated, Mirto. Distilled from the gentle Myrtle flower berry and generally indigenous to Sardinia (although some other islands, most notably my favorite of them all, Ponza, also produce their own varieties, as can be seen in the photo), Mirto is a standard digestivo that runs the gauntlet somewhere between Fernet and cough syrup, sweet at first but then followed by a little kick. Regardless of this medicinal characteristic, I have been drinking this for years, having first discovered it in 2005 at the now-closed Osteria del Sole restaurant in the west village. Mirto is rarely found outside of Sardinian restaurants so don’t miss the opportunity to order it when you can.
Overall Rating: ★★★★☆
Il Digestivo 