“Fancy a Mirto?” is the offer you cannot refuse. In any case.


When a Sardinian offers you a shot glass of Mirto (simply called “a mirto”, or dearly “mirtino”), there is a good chance that it is homemade: self-made, or prepared by mom, brother, friends…
The homemade procedure is not a standard one: there are lots of small differences in making Mirto, in order to have it more or less sweet, more or less sour, more or less aromatic. That’s why it is important to congratulate if you find it tasty.It belongs to the “digestive” category and it is usually drunk after lunch, but its true
category is: “it is always time to drink a Mirto together!”.
So, if you are in Sardinia and you are offered a Mirtino, accept it and be aware that you are
offered a symbol of Sardinian culture. It means that you are welcome, and when it
happens you have the chance to benefit from the renowned regional reception, that
passes through a shot-glass of ruby red liqueur into the depths of your soul.


Mom’s recipe


Myrtle berries* 800gr
Alcohol 90°**
Sugar 400/600gr to taste
Water 1250 ml
*Harvest time: since mid-December to the end of January.
**A common variation is the use of eau de vie instead of the alcohol.
Clean thoroughly, rinse and dry the berries. Soak the berries with alcohol and leave to
infuse for about 20-30 days.
Prepare the syrup: mix the water with the sugar and bring to a boil. Let it cool.
Strain the infusion without pressing it and add the cold syrup. Stir well and bottle it. You
need to wait at least 2 weeks before drinking it. In order to savor the best, put the glass
bottle in the freezer and serve chilled.

About the author: Giulia Garau
Passionate about cats, amazing coffee and dark chocolate. Enthusiastic when embarking 
on a new journey, eager to live and to discover unknown places. Giulia’s home is Sardinia,
where she works as a Social Media Manager for CharmingItaly.com.
Photo Credits: Bertas, Peenjas