Let's start by carefully washing all the necessary fruit and vegetables and immediately put aside the lemon and orange peel that we will need during the preparation, help yourself with a potato peeler.
Cut fruit and vegetables into small cubes to put it into the extractor, as regards the orange and the lemon from which we have removed the zest, now it is important to also remove the albedo, that is all that white part that is between the peel and pulp, as it is the bitter part of the fruit.
Now put the spices, the fruit peels (leave one of orange for the garnish) and the Muscovado sugar in the "4 seasons" jar, crush a little in order to extract their essences and aromas in the best possible way, after that also add the rosemary, but only the "needles" without inserting the woody part of the branch (same as the orange, keep a tip of the branch for the final garnish). We have recommended the quantities, but you can also put more or less at your convenience.
Once we have crushed, we pour our extract into the jar, close it well and put it in a pot with water so that the latter is at the same level as the extract inside the jar. Now let it cook at a low temperature of 55/60 degrees (you can help yourself with a cooking thermometer) for about 20 minutes.
At this point, after having allowed it to cool a bit, we filter our extract, we used a 200 micron "superbag" easily available online, but it can also be done with 20 denier socks (or a very fine mesh strainer to retain the fragments of spices). Once everything was filtered we arrived at the most beautiful moment of the preparation of the cocktail.
Let's start by cooling the glass by filling it with ice, in the meantime we can prepare the garnish with the orange peel that we made you leave aside before, remove the white part still attached from it and if you want, shape it a little and then roll it and put the tip of the sprig of rosemary inside.
Now that the glass is cold, drain the water that has formed inside, pour 6 cl of ARGINtàrio (if you have a jigger no problem, otherwise they correspond to a full coffee cup), and finish filling with the extract.
Now you can garnish with the orange "twist" with rosemary inside and finally enjoy our "Mercante" ...