The liquor is derived from the myrtle plant by means of alcoholic maceration, using either berries or a combination of berries and leaves. Myrtle grows abundantly in Sardinia, where this liquor has been enjoyed as part of a local specialty market. It comes in two varieties: one with black berries and the other with white berries. Legend has it that Sardinian bandits introduced this unique use of the plant to the neighboring island of Corsica, where the liqueur has also become a traditional drink.
How to Make Mirto Liqueur
What you’ll need:
1.5kg of myrtle berries
1L of vodka or grain spirit
1.5kg of sugar (or to taste)
1L of water
Place the myrtle berries into a large, sterilized container that can be tightly sealed.
Cover the berries with the alcohol of your choice.
Allow the mixture to steep for up to 45 days (depending on the desired strength of flavor, the berries can be steeped for anywhere between 15-45 days).
Once the berries have infused, strain the mixture through a cloth, squeezing out as much juice as possible.
In a large pan, mix the sugar and water together and heat gently on the stovetop without boiling. Once heated and all the sugar is dissolved, set it aside to cool. (Use less sugar and water for a more alcoholic flavor.)
Mix the sugar-water mixture with the mirto-infused alcohol and let it sit for an additional 30 days.
Strain any remaining solids from the mixture and pour the finished mirto into sterilized bottles.
Pour yourself a glass and enjoy this liqueur as an after-dinner treat!
And there you have it, homemade mirto for any occasion! We’d love to know if you try out this recipe, so post your attempts on social media and be sure to tag us.