Only the best unprocessed Sicilian myrtle berries are traditionally used to make this extremely rare Myrtle liqueur. The liqueur is made by macerating myrtle in grain alcohol using a little cane sugar dissolved in water. A fragrant, gentle, warming, harmonious, shocking, viscous drink. Great as a majestic, for the end of dinner, the culmination of a celebration. It goes well with ripe cheeses, or for a variety of desserts, ice cream. It is recommended to submit chilled. Mirto is widely used in the production of various cocktails. Myrtle liqueur is a national drink on the islands of Sardinia, Corsica and Capraia, but it is also produced in many other parts of Italy. The varieties of Mirto berries used for production are black, less often white. Died berries have healing properties for diabetes, bronchitis and various other inflammations. In many areas of the United States, myrtle berry bushes are used to form hedges. Actor George Clooney thinks Mirto is the elixir of youth 🙂
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