The piney, herbaceousness of mugolio, or pine cone bud syrup, perfectly compliments gin in this crisp, woodsy twist on a classic martini. Serve ice cold as an aperitivo alongside a charcuterie platter before the meal.
Combine gin, vermouth and mugolio with a generous amount of ice in chilled cocktail shaker. Stir until chilled, about 30 seconds. Strain into a cold martini glass and enjoy!