Myrtle is an aromatic plant typical of the Mediterranean scrub and is also called mortella.
The most important product, from a quantitative point of view, is represented by the berries, used for the preparation of the liqueur, obtained by alcoholic infusion of the berries through maceration or steam current.
Often used to flavor meat, especially in the Sardinian tradition, it is much rarer but no less tasty when used as a condiment for a risotto.
This liqueur should be served cold, very cold, frozen.
Its sweet and slightly bitter flavor will be so enhanced that you will not be able to stop at the first glass.
Myrtle liqueur - Pusacafé