Il Mirto della Sardegna
Posted on
Mirto di Sardegna is the most popular digestive liqueurs among consumers throughout the region! It is not just a simple liqueur, in fact, this drink represents a true institution for the region and in 1998 it was recognised as a PAT (Traditional Agri-Food Product) by the Ministry of Agricultural Policies.
Myrtle has a history rich in mysterious tales and old anecdotes. Initially the Egyptians considered it a lucky charm, so much that during the holidays they adorned the cities with myrtle sprigs to keep away misfortunes and illnesses. The principle was the same as the Celts with mistletoe, a Christmas tradition that is still present today.
No one has any idea how myrtle arrived in Sardinia, this was until 1700, when it is known for certain that the bandits of Gallura were already producing the liqueur. From that moment myrtle became one of the most loved, drunk and exported products by the Sardinians, with its particular flavour and digestive properties. It is one of the symbols of the region, along with Cannonau and other food and wine products.
The preparation of this digestive drink follows a very precise disciplinary procedure.
If you would like to make home made mirto, you must necessarily get some ripe berries, 95 degrees ethyl alcohol, sugar and water.
Once washed and dried, the berries can be placed in a container, into which the alcohol must be poured. Everything must be left to macerate, first in light then in a dark environment, for about 40 days.
After that the berries must be drained and pressed with not too much force. The extract must be filtered, and the syrup must be added to it, obtained by dissolving the sugar in water.
At this point, the liqueur must be left to rest in glass bottles, for the time you prefer. Be aware that after two years the properties of the drink degenerate.
With this recipe, anyone can make their own Mirto di Sardegna at home and enjoy it at the end of the meal!
