Mirto
A traditional sardine liqueur made from myrtle berries, a Mediterranean plant. Ideal for exceptional aperitifs.
Myrtle liqueur is a typical Sardinian drink, made from the berries of the myrtle plant, a characteristic species of the Mediterranean maquis. The liqueur can be red or white: the one typically found in stores is usually made from the leaves, as the white berries are extremely rare. The best time to harvest is late December to early January, depending on the season.
Ingredients and directions
- Prep time40 min
- Cook time2 hr
- Resting3 hr
- Total5 hr 40 min
- DifficultyHard
- Cooking methodinfusion, cold brew
Ingredients
people
- $0.78
Directions
- Wash the myrtle berries and let them dry. Do not rub them, as they can stain fabrics permanently, just like alcohol. ≈ 2 min
- Prepare the infusion in airtight containers, ensuring the berries are completely submerged in the alcohol. Allow the infusion to steep in the dark for at least 40 days, stirring once a week. Then, filter the infusion or leave it to rest.
- Prepare the syrup by heating the water without boiling it, and adding the sugar gradually. Stir cold to prevent cloudiness. Then, pour the infusion into the syrup. Bottle the mixture and let it rest for at least 2 or 3 months, ideally 6.
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