RENA 41 Mirto e Rosa turns to myrtle berries and flowers for its Sardinian gin at 40.4% ABV. Wild juniper, rosebuds, hibiscus, elderflower and lemon from Milis complete the recipe. This is separate from RENA 41 Original: it uses berries rather than myrtle leaves and gives flowers a larger role. Small-batch vacuum distillation is part of the producer's method. The lower strength and different plant list matter more than the shared bottle design when choosing between the two. The fruit-and-flower combination is evident even before a mixer is added.

Myrtle berries give a darker fruit association than the leaves used in the Original. Rosebuds and elderflower bring different floral notes, while hibiscus adds a brighter counterpoint. Lemon keeps that combination fresh, and wild juniper provides the dry centre. The ingredient list explains the intended direction without promising a sugary pink gin. A small neat tasting is worthwhile: it reveals how the floral side sits next to juniper before tonic lifts the lemon and softens the fruit.

For a longer drink, choose a plain cold Indian tonic and plenty of ice. Add a fine lemon wheel and a couple of edible rose petals to the glass, with a little more lemon and petals beside it. The garnish echoes published botanicals, but should remain small enough not to perfume the whole drink on its own. Pour the tonic slowly and taste before topping up. Served this way, Mirto e Rosa remains clearly distinct from the herb-led Original while keeping the dry outline of a distilled gin.