Myrtle bushes are native to Atlantic Spain, across the Mediterranean, to South Asia, and they are commonly used here in Arizona as a decorative shrub or hedge. We have a couple of small myrtle bushes and, until now, we have only used small amounts of the leaves in cooking… as in our Herbed Chèvre.
Last year, though, we had a bumper crop of berries on one our bushes. By “bumper crop,” I mean 1 1/2 cups; just enough to make a batch of Mirto, a Sardinian liqueur.
The gathering of the small, dark berries (there was no hunting involved) was a pleasant task for a sunny December afternoon in the garden. I plucked them one by one while we chatted about our many trips to Italy, and how Sardinia is a place we’d love to visit.
Like many infused liqueurs, there is a significant waiting period before you can drink it — but it is worth the wait! The deeply-colored liqueur is perfect served chilled after dinner on a spring or summer evening.
~ David
Mirto
Wash the berries well. Place in a quart-sized jar with a tight-fitting lid and add the vodka. Seal tightly and place in a dark, cool place for 6 weeks.
When the 6 weeks are up, make a simple syrup of the water and sugar by bringing them to a boil and removing from the heat as soon as all the sugar has dissolved. Let the syrup cool.
Strain the berries into a bowl and add the cooled syrup. Using a funnel, pour the mirto into a bottle and seal. Let sit at least two weeks.
It is best to serve Mirto cold from the refrigerator. It can also be kept in the freezer provided your vodka is at least 100 proof. (Note: I don’t recommend using Everclear for this, as is too harsh for the gentle flavor of the berries.)
Makes about 3 cups.
* You can also use dried myrtle berries, which are much easier to source.
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Fran@Gday Souffle
November 28, 2020 at 7:51 amHi David, this is certainly a timely recipe for me- I just tried infusing vodka with apple slices in order to make an ‘Appletini’. The only thing is, alcohol tastes so good when it’s infused with fruit, that it goes down like punch- that is, you don’t notice the effects of alcohol until it is too late! I’m not familiar with native myrtle berries, but I’ll keep an eye out for them. BTW, I just worked up another batch of prickly pear juice (you ought to nickname me the ‘prickly pear girl’) and this might also go well with vodka? Anyway, hope you had a nice Thanksgiving!
Cocoa & Lavender
December 6, 2020 at 7:01 amWe have made prickly pear vodka several times, and it’s quite good. I’m glad you were enjoying your foray into our desert provisions!
John / Kitchen Riffs
November 28, 2020 at 10:03 amI need to plant a myrtle bush. 🙂 I’ve never made infused liqueurs — shocking, I know, considering how many liqueurs we use in making cocktails. And many are easy to make, although of course they do take time. I really should try making this, although I’d have to use dried myrtle berries. That is, until that yet-to-be-planted bush starts producing. 🙂 Fun post — thanks.
Cocoa & Lavender
December 6, 2020 at 7:02 amThat really does surprise me, John. I would’ve thought you might’ve been the first on the block to make your own infused liqueurs. In addition, I figured you’d be one who would make their own bitters! You should definitely give it a try.
Eha Carr
November 28, 2020 at 4:37 pmJohn says ‘fun post’ – yes, but so far frustrating for me ! Went to say hi to Mr Google . . . did not get all the answers ! We have a supposedly ‘native’ lemon myrtle (yes, use it in cooking !) and some notes talked of adding the same berries to either vodka or gin . . . but the results surely did not look like what you have in your glass !! Interesting ! Definitely more homework needed . . . . Mr Google did not like that and kept on telling me elderberry liqueur would be so much nicer . . . 🙂 !!!
Cocoa & Lavender
December 6, 2020 at 7:04 amLemon myrtle is very different from the myrtle we grow here in the desert. I believe our myrtle is native to the Mediterranean, which would explain this liqueur from Sardinia. However, I am sure the common myrtle plant will grow well in your climate. Check at a nursery next time you’re out and about. (Sometime in 2022?)
sherry
November 29, 2020 at 4:17 ami don’t think we have myrtle bushes here in australia! but i have made vodka-infused liqueurs before – usually with various citrus fruits. Delicious!
Cocoa & Lavender
December 6, 2020 at 7:05 amAfter telling Eha that I’m sure you could grow myrtle in Australia, I can’t find any sources that say you can. Maybe you will just need to get some dried berries to give this a try, Sherry.
Chef Mimi
November 29, 2020 at 5:56 amI love making liqueurs, but no myrtle bushes here that I know of. I’ve been successful with strawberry and cherry, however. And I have a gingerbread liqueur coming soon that I had to make again cause it’s that good!
Cocoa & Lavender
December 6, 2020 at 7:06 amThe gingerbread Liqueur sounds really interesting, Mimi. I imagine you could grow myrtle in Oklahoma, as it grows well here in Arizona. Maybe a local nursery could tell you?
Frank
November 30, 2020 at 5:26 amAlas, we have no myrtle bushes in our area that I know of. But I’m all about infused liqueurs.. This one looks particularly lovely. The color is gorgeous as I’m sure the taste also is!
Cocoa & Lavender
December 6, 2020 at 7:07 amThis is a beautiful liqueur, Frank. There are so many fun things we can do with infusions, and I plan to go next to making amari. I already have two different versions of nocino under my belt
Ron
December 1, 2020 at 3:25 amWhat a wonderful color the myrtle berries creates in your Mirto. We had a huge crape myrtle tree in our yard growing up. Is that the same as your bushes? What taste does the Mirto have? I’m thinking a bit bitter and sweet. I’m also wondering if one could use juniper berries for a Scandinavian version?
I make infused liqueur (Akvavit) every fall for our Christmas and other festivities. I’ve made one with juniper, but it doesn’t have sugar in it. You got me thinking…
Cocoa & Lavender
December 6, 2020 at 7:10 amThe common myrtle is a very different bush from the crape myrtle, Ron. I don’t think they’re even related. Mirto has a bit of a berry flavor, which might make people think it’s related to blueberries… It’s very nice and light… We make our own “gym” by infusing vodka with our own herbals, and it’s quite good.
Raymund
December 1, 2020 at 3:16 pmNice one, fresh from the garden. It would be awesome if it comes from a wild bush while hunting as that vodka would be perfect with some grilled game meat
Cocoa & Lavender
December 6, 2020 at 7:10 amThat would make a really wonderful pairing, Raymund. It only grows in the wild in the Mediterranean… So neither of us will be finding it in our outbacks
Christina Conte
December 2, 2020 at 12:20 pmI’m assuming these are wild blueberries? (Mirtillo in Italian is blueberry.) I bet I’ve passed by these hiking across the street and not even thought about if they were edible! Have you tried making this using the stronger plain alcohol (I use it for my limoncello and it just works so much better than vodka)? Looks enticing for sure and now I’m going to be on the lookout next time I go hiking!
Cocoa & Lavender
December 6, 2020 at 7:12 amNo, Christina, these aren’t wild blueberries although they do look like it for sure! Myrtle has its own genius, as do blueberries and the only thing they have in common is it they are dicots. However, there is a slight berry flavor to the Mirto. I think you would enjoy it!
Valentina
December 2, 2020 at 7:39 pmYour garden sounds endless, David. Not sure I’ve ever had these berries (unless as Christina mentions, they’re wild blueberries.) Either way, this is my kind of drink! Cheers! 🙂 ~Valentina
Cocoa & Lavender
December 6, 2020 at 7:13 amAs I said to Christina, there’s no relation to Myrtle and blueberries. The funniest thing is that the Latin for blueberry is vaccinata! Myrtle is myrtus. It’s definitely fun to sit this after a meal…
Jeff the Chef
December 3, 2020 at 6:19 amI’m so envious! I don’t know if myrtle bushes grow where I live. I know myrtle as a type of ground cover, and I don’t believe it’s safe to eat. Anyway, if you’re going to harvest somethinig, making an infused spirit from it is definitely the way to go! My niece bought me a beautiful infuser that is as much a work of art as it is functional. You’ve inspired me to put that thing to use. One of the things that does grow near me is pine trees, and pine needles make a great flavoring.
Cocoa & Lavender
December 6, 2020 at 7:14 amYes, Jeff… You should definitely not eat the ground cover! For all we know that’s poisonous… This myrtle grows in more temperate climates, so if you wanted to find some you might want to try the dried berries. I can’t wait to see what you come up with using your infuser! (I didn’t even know there was such a thing!)
sippitysup
December 3, 2020 at 6:07 pmI’ve infused herbs from my garden. Oh, and I made limoncello and kumquat “cello” from our trees. Myrtle grows here so maybe that’s next. I already planted a few caper bushes because of you. Why not myrtle? GREG
Cocoa & Lavender
December 6, 2020 at 7:14 amI am a very bad influence, Greg. Before you know what you’re going to have a myrtle hedge! (Make sure you get male and female plants.)
2pots2cook
December 4, 2020 at 5:02 amI would also say it’s wild blueberries ( smaller but with much more intensive flavours ). Beautiful if kept in freezer and served after dinner. Tricky to drink as Fran writes ha ha ha. Thank you David !
Cocoa & Lavender
December 6, 2020 at 7:15 amI don’t keep it in the freezer, Davorka, because I used to lower proof alcohol. I keep it in the refrigerator, which is just perfect. And, as I said the others, there’s no relation between Myrtle and blueberries. (Except, they do look alike!)
Marcelle
December 9, 2020 at 10:36 amDavid, I’ve never even heard of Myrtle berries! 😁 But, this gorgeous liqueur looks so delicious, I would give it try 🙂 I love how you and Mark are always experimenting and making your own liqueurs. As always, your photos are gorgeous in this post!!
Cocoa & Lavender
December 19, 2020 at 9:40 amWe have a new liqueur macerating right now. It is fun!
Inger @ Art of Natural Living
December 9, 2020 at 9:57 pmYou know I was looking at Juniper berries this fall and wondering what I might do with them. And I finally got myself some (commercial) walnut liqueur which had me thinking of your as well!
Cocoa & Lavender
December 19, 2020 at 9:40 amWe love juniper for gin and some amari. Quiet wonderful. Did you like the walnut liqueur?
Inger @ Art of Natural Living
January 17, 2021 at 9:51 amYes, liked the walnut liqueur very much. Not sure if I’ll go through enough to make my own though 🙂
John
December 12, 2020 at 2:16 amI only know of lemon myrtle growing here in Australia, and it’s nothing like what you have. Ours has tiny white fruit. I love the deep, rich colour the myrtle berries have given the vodka. It reminds me of the first time I encountered sloe gin, in the UK. Adored the stuff!
Cocoa & Lavender
December 19, 2020 at 9:44 amWhen you first sent me some lemon myrtle from Australia, I looked it up and found it had no relation to the myrtle we grow here. But both are really tasty!
Karen (Back Road Journal)
December 13, 2020 at 3:10 pmAn interesting post David, I think we are all curious about the Myrtus communis variety of myrtle. From what I’ve read, it would not do well in our Florida climate because of our rainy season. Infused liquors are fun to make, it is the waiting that is hard.
Cocoa & Lavender
December 19, 2020 at 9:46 amI think it would grow beautifully in Florida, Karen. In fact, probably much better than here in the desert!
Vibrant Verdant Verbena – Cocoa & Lavender
July 24, 2021 at 3:02 am[…] trips, and from Italian friends, we’ve learned of Mandarinello, Nocino, Liquore di Ciliegine and Mirto. We have been successful in making all of them. Liqueurs are a wonderful way to bring the flavors […]