Sardinian Digestif · Myrtle Berry Liqueur
Mirto
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It's made from wild myrtle bushes that grow across Sardinia's macchia scrubland, and older recipes still start with berries picked by hand from the same hillsides every autumn.
Mirto is a deep purple-red liqueur made by steeping myrtle berries (or, in a lighter version, myrtle leaves) in alcohol and sugar syrup for weeks. It's served ice-cold in small glasses as an after-dinner digestif across Sardinia.
Why it's made this way: Myrtle grows wild across the island's coastal scrubland, and Sardinian households have long turned the foraged berries into a homemade liqueur that's now the island's signature drink.
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