Sardinian Myrtle Liqueur in Alghero

Myrtle liqueur is one of the most emblematic drinks of Sardinia, and in Alghero it almost always appears at the end of a traditional meal. It is made by infusing the dark berries of wild myrtle in alcohol. This aromatic plant grows abundantly in the Mediterranean scrub that surrounds the city and much of the island. After several weeks of maceration, water and sugar are added, producing a liqueur with an intense ruby-red color. The aroma is balsamic and resinous, while the flavor combines sweetness, herbal notes, and a light astringency. It is traditionally served very cold as a digestif.

Myrtle is one of the most recognizable symbols of Sardinian gastronomic identity. Its aroma directly evokes the Mediterranean scrub that defines the landscape around Alghero: myrtle, mastic, juniper, and rosemary. Offering a small glass of mirto at the end of a meal is a deeply rooted convivial gesture, marking the close of the table and the social moment shared among family and guests. For many Sardinian families, the liqueur is also linked to home traditions of berry gathering and homemade preparation, practices passed down through generations.