Liquore di mirto

Liquore di mirto is a sweet liqueur typical for Sardinia, though it also found in other parts of southern Italy. It is usually made by macerating red myrtle berries (mirto rosso), sometimes with added myrtle leaves, in alcohol.

The berries are usually macerated for several weeks, and then the liquid is strained and sweetened. Before the berries are discarded, they are usually squeezed, and the juice is added to the infusion. The final version is subtly sweet with myrtle and herbaceous aromas.

Myrtle liqueur is commonly homemade, but several bottled versions are also available. It is usually enjoyed as an aperitif, digestif, or a cocktail ingredient. If served neat, it should always be well chilled. Apart from the red myrtle liqueur, some varieties are made with white (bianco) berries or only with myrtle leaves.