Every Mediterranean island has its own liqueur, quite often more than one. They're all steeped in tradition and part of the island's cultural heritage because families most often make their own and consider it better than anyone else's. Here's a range of unique expressions, island by island, some of which you may have heard of, some you most definitely haven't.
SARDINIA
Mirto
Much like the grapes that are used to produce wine, Myrtle is an essential plant for Sardinian people and their traditions.
It’s much more than a decoration for gardens: its fragrance is the telltale signal to be “home” for so many; its leaves are used to season typical Sardinian dishes such as the roasted piglet (maialetto arrosto) and its berries are carefully picked up every year to make one of the Sardinian typical liquors: Mirto.
Myrtle is a common Mediterranean bush, found especially in Sardinia. The plant, despite being quite hardy once it sets its roots, requires specific terrain to flourish. The berries can usually be harvested twice a year, thanks to the myrtle’s double blooming cycle.
Despite recent projects to start myrtle farms, this plant is a wild bush, that grows in the inland, sheltered from the wind by the typical Sardinian oaks and olive trees. If it finds the ideal conditions, it can live up to several centuries. The myrtle has a typical fragrance that can not be confused with any other plant and can be smelled from miles away.
You will probably try this liqueur during your travels in Sardinia, as it’s almost a fixed presence in every household, restaurant, and bar. They’ll likely offer you a shot of Mirto after a meal, but it’s not uncommon to drink it just because.
Mirto is considered a digestive and is often offered/consumed after a meal, but it’s actually quite a versatile liquor.
Mirto
Much like the grapes that are used to produce wine, Myrtle is an essential plant for Sardinian people and their traditions.
It’s much more than a decoration for gardens: its fragrance is the telltale signal to be “home” for so many; its leaves are used to season typical Sardinian dishes such as the roasted piglet (maialetto arrosto) and its berries are carefully picked up every year to make one of the Sardinian typical liquors: Mirto.
Myrtle is a common Mediterranean bush, found especially in Sardinia. The plant, despite being quite hardy once it sets its roots, requires specific terrain to flourish. The berries can usually be harvested twice a year, thanks to the myrtle’s double blooming cycle.
Despite recent projects to start myrtle farms, this plant is a wild bush, that grows in the inland, sheltered from the wind by the typical Sardinian oaks and olive trees. If it finds the ideal conditions, it can live up to several centuries. The myrtle has a typical fragrance that can not be confused with any other plant and can be smelled from miles away.
You will probably try this liqueur during your travels in Sardinia, as it’s almost a fixed presence in every household, restaurant, and bar. They’ll likely offer you a shot of Mirto after a meal, but it’s not uncommon to drink it just because.
Mirto is considered a digestive and is often offered/consumed after a meal, but it’s actually quite a versatile liquor.
CORSICA
Cap Corse Mattei
This legendary Corsican apéritif has a history dating back to 1872 when it was developed by Louis-Napoléon Mattei who, to fight against an epidemic of malaria, thought of mixing the local muscatel wine with quinquina or cinchona, a medicinal plant known for its anti-malarial properties.
Apart from the two main ingredients, Cap Corse is flavoured with oranges and other aromatic plants, while maturing in oak barrels and this contributes to its unmatched bittersweet flavour which improves with age. It is best enjoyed on the rocks with a slice of orange.
Vin Mariani
The original version of Mariani fortified wine was based on red Bordeaux wine that was sweetened, fortified with brandy, and spiked with coca leaf extract (around 6 mg of cocaine per oz). It was invented by a Corsican chemist Angelo Mariani in the 1860s. The drink was well promoted, primarily as a health tonic, and it was heavily praised by several prominent figures, including Thomas Edison, Ulysses S. Grant, and Pope Leo XIII. Despite its popularity, the drink did not survive the prohibition and the ensuing legislation against cocaine, and the production came to a definite stop after Mariani’s death in 1914.
The recipe was never discovered, but a new version of Mariani wine was launched in 2017 by Christophe Mariani, who, surprisingly, is not related to Angelo Mariani. This modern interpretation is made with Corsican white wine and decocanised Bolivian coca leaves. It is best enjoyed as an aperitif or a digestif, served neat or over ice. Interestingly, Coca-Cola was created as an attempt to imitate the original Mariani wine.
Muscat du Cap-Corse
These muscats, ranked among the best in the world, are made solely from the Muscat Blanc à Petits Grains grapes and fall into the vin doux naturel category, a French term for lightly fortified wines with a high natural sugar content. They are very complex and quite versatile. Muscat du Cap Corse ranges from pale yellow to golden amber, has a remarkable length of flavour, and reveals delicate aromas with notes of figs, walnuts, hazelnuts, candied citrus and exotic fruits.
Cap Corse Mattei
This legendary Corsican apéritif has a history dating back to 1872 when it was developed by Louis-Napoléon Mattei who, to fight against an epidemic of malaria, thought of mixing the local muscatel wine with quinquina or cinchona, a medicinal plant known for its anti-malarial properties.
Apart from the two main ingredients, Cap Corse is flavoured with oranges and other aromatic plants, while maturing in oak barrels and this contributes to its unmatched bittersweet flavour which improves with age. It is best enjoyed on the rocks with a slice of orange.
Vin Mariani
The original version of Mariani fortified wine was based on red Bordeaux wine that was sweetened, fortified with brandy, and spiked with coca leaf extract (around 6 mg of cocaine per oz). It was invented by a Corsican chemist Angelo Mariani in the 1860s. The drink was well promoted, primarily as a health tonic, and it was heavily praised by several prominent figures, including Thomas Edison, Ulysses S. Grant, and Pope Leo XIII. Despite its popularity, the drink did not survive the prohibition and the ensuing legislation against cocaine, and the production came to a definite stop after Mariani’s death in 1914.
The recipe was never discovered, but a new version of Mariani wine was launched in 2017 by Christophe Mariani, who, surprisingly, is not related to Angelo Mariani. This modern interpretation is made with Corsican white wine and decocanised Bolivian coca leaves. It is best enjoyed as an aperitif or a digestif, served neat or over ice. Interestingly, Coca-Cola was created as an attempt to imitate the original Mariani wine.
Muscat du Cap-Corse
These muscats, ranked among the best in the world, are made solely from the Muscat Blanc à Petits Grains grapes and fall into the vin doux naturel category, a French term for lightly fortified wines with a high natural sugar content. They are very complex and quite versatile. Muscat du Cap Corse ranges from pale yellow to golden amber, has a remarkable length of flavour, and reveals delicate aromas with notes of figs, walnuts, hazelnuts, candied citrus and exotic fruits.
SICILY
Sicily is famous for good food but also stands out for fine wines and liqueurs. It is a common custom to accompany a lunch or dinner with a glass of good red or white wine but it's also customary to end a meal with an amaro “ammazzacaffè” (digestive) or homemade liqueur, perhaps served with ice.
Wild Fennel Liqueur
Wild fennel is a wild summer plant that grows almost everywhere in Sicily, usually in the hills and near the sea. Whether you pick it by hand or buy it, to make wild fennel liqueur you have to use the barbs and stems and have a lot of patience, as it takes 30 days of steeping in an infusion of alcohol, water and sugar before enjoying it. Wild Fennel Liqueur is a fresh and digestive herbal distillate that is great to serve after meals in a chilled glass over ice.
Sicilian Limoncello
Fresh, tasty, perfect for summer, Limoncello can be enjoyed at any time of the day. It is made by macerating lemon peels in alcohol to which water and sugar are added after several days.
It is also common to prepare it with milk instead of water. In this case, you get a creamier consistency and a sweeter, softer taste on the palate.
Limoncello can be enjoyed on its own as a digestive, to accompany desserts, but also as a topping for delicious homemade cakes!
Honey liqueur
The bees of Sortino produce a honey known since ancient times and also mentioned by Varone, Ovid, and Virgil. This honey comes from the ancient tradition of the so-called “fascitrari” or “fasciddari,” beekeepers who from generation to generation produce honey in the traditional way, without the use of pesticides or modern machinery. Thanks to the splendid hives built with the fascetra, a special wooden tool common in Sicily, the remains of the honey collected by pressing the combs are processed and recovered through the distillation process to produce a very special alcoholic beverage. Other ingredients such as citrus fruits or herbs are also added to this to produce a honey liqueur, a very proud product of the province of Syracuse.
Sicily is famous for good food but also stands out for fine wines and liqueurs. It is a common custom to accompany a lunch or dinner with a glass of good red or white wine but it's also customary to end a meal with an amaro “ammazzacaffè” (digestive) or homemade liqueur, perhaps served with ice.
Wild Fennel Liqueur
Wild fennel is a wild summer plant that grows almost everywhere in Sicily, usually in the hills and near the sea. Whether you pick it by hand or buy it, to make wild fennel liqueur you have to use the barbs and stems and have a lot of patience, as it takes 30 days of steeping in an infusion of alcohol, water and sugar before enjoying it. Wild Fennel Liqueur is a fresh and digestive herbal distillate that is great to serve after meals in a chilled glass over ice.
Sicilian Limoncello
Fresh, tasty, perfect for summer, Limoncello can be enjoyed at any time of the day. It is made by macerating lemon peels in alcohol to which water and sugar are added after several days.
It is also common to prepare it with milk instead of water. In this case, you get a creamier consistency and a sweeter, softer taste on the palate.
Limoncello can be enjoyed on its own as a digestive, to accompany desserts, but also as a topping for delicious homemade cakes!
Honey liqueur
The bees of Sortino produce a honey known since ancient times and also mentioned by Varone, Ovid, and Virgil. This honey comes from the ancient tradition of the so-called “fascitrari” or “fasciddari,” beekeepers who from generation to generation produce honey in the traditional way, without the use of pesticides or modern machinery. Thanks to the splendid hives built with the fascetra, a special wooden tool common in Sicily, the remains of the honey collected by pressing the combs are processed and recovered through the distillation process to produce a very special alcoholic beverage. Other ingredients such as citrus fruits or herbs are also added to this to produce a honey liqueur, a very proud product of the province of Syracuse.
MALLORCA
Hierbas de Mallorca
Hierbas de Mallorca is a potent herbal liqueur from Mallorca made with an anise spirit and various Mediterranean plants and herbs such as fennel, lemon verbena, rosemary, chamomile, lemons, and oranges. It is believed that the tradition of preparing this liqueur started at Mallorcan monasteries.
The drink comes in several styles: dolces (sweet, minimum 20% ABV), mesclades (minimum 25% ABV), seques (dry, minimum ABV 35% ABV).
Palo de Mallorca
Palo de Mallorca is a dark-coloured liqueur flavoured with cinchona bark and gentian root. It is a dense and sweet liqueur with a bitter aftertaste and caramel and licorice aromas and is exclusive to Mallorca. Like similar types of herbal liqueurs, Palo de Mallorca was initially used as a health remedy.
Hierbas de Mallorca
Hierbas de Mallorca is a potent herbal liqueur from Mallorca made with an anise spirit and various Mediterranean plants and herbs such as fennel, lemon verbena, rosemary, chamomile, lemons, and oranges. It is believed that the tradition of preparing this liqueur started at Mallorcan monasteries.
The drink comes in several styles: dolces (sweet, minimum 20% ABV), mesclades (minimum 25% ABV), seques (dry, minimum ABV 35% ABV).
Palo de Mallorca
Palo de Mallorca is a dark-coloured liqueur flavoured with cinchona bark and gentian root. It is a dense and sweet liqueur with a bitter aftertaste and caramel and licorice aromas and is exclusive to Mallorca. Like similar types of herbal liqueurs, Palo de Mallorca was initially used as a health remedy.
Rosolio liqueur
From the maceration of rose petals in alcohol, a liqueur solution is obtained that is delicately scented, refined and pleasant to the taste. We are talking about Rosolio. Surprisingly, though the name evokes the flowers of love, it seems that this liqueur was invented by convent bound nuns.
Once served in aristocratic circles, today the recipe for Rosolio is known almost everywhere and is also prepared at home because it involves only three ingredients - fresh rose petals, alcohol and sugar. Thanks to its low alcohol content and delicate flavour, it can be enjoyed as a digestive at the end of any meal.
Fico d’India (prickly pear liqueur)
Fico is made from Sicilian Prickly Pears steeped in high-quality alcohol through an artisanal process that preserves their aroma and intense fragrance. The fruit has become established in the landscape of the Mediterranean basin, where it has found the ideal climatic conditions. The finished product has a taste as sweet and fresh as the fruit itself.
Sicilian Pistachio Liqueur
A more recent tradition, Sicilian Pistachio Liqueur has already won fans around the world. The liqueur is beloved for its sweet taste, creamy texture and low alcohol content, and its intense, heady aroma of Sicilian pistachios. The intense pistachio flavour goes perfectly with desserts; it can be used to garnish ice cream or enjoyed alone at the end of a meal. Perfect in both summer and colder seasons.
Arancello and Mandarinetto (orange liqueur)
As with Limoncello, the preparation of Sicilian Arancello involves the slow maceration of the peels in alcohol, to which water and sugar are added at a later stage. It is impossible not to be won over by the incredible citrus scent and its vibrant, intense orange colour. Its bold, refreshing flavour makes it perfect for summer and it should be served iced, either at the end of a meal or to accompany desserts and ice cream.
From the maceration of rose petals in alcohol, a liqueur solution is obtained that is delicately scented, refined and pleasant to the taste. We are talking about Rosolio. Surprisingly, though the name evokes the flowers of love, it seems that this liqueur was invented by convent bound nuns.
Once served in aristocratic circles, today the recipe for Rosolio is known almost everywhere and is also prepared at home because it involves only three ingredients - fresh rose petals, alcohol and sugar. Thanks to its low alcohol content and delicate flavour, it can be enjoyed as a digestive at the end of any meal.
Fico d’India (prickly pear liqueur)
Fico is made from Sicilian Prickly Pears steeped in high-quality alcohol through an artisanal process that preserves their aroma and intense fragrance. The fruit has become established in the landscape of the Mediterranean basin, where it has found the ideal climatic conditions. The finished product has a taste as sweet and fresh as the fruit itself.
Sicilian Pistachio Liqueur
A more recent tradition, Sicilian Pistachio Liqueur has already won fans around the world. The liqueur is beloved for its sweet taste, creamy texture and low alcohol content, and its intense, heady aroma of Sicilian pistachios. The intense pistachio flavour goes perfectly with desserts; it can be used to garnish ice cream or enjoyed alone at the end of a meal. Perfect in both summer and colder seasons.
Arancello and Mandarinetto (orange liqueur)
As with Limoncello, the preparation of Sicilian Arancello involves the slow maceration of the peels in alcohol, to which water and sugar are added at a later stage. It is impossible not to be won over by the incredible citrus scent and its vibrant, intense orange colour. Its bold, refreshing flavour makes it perfect for summer and it should be served iced, either at the end of a meal or to accompany desserts and ice cream.
IBIZA
Hierbas ibicencas
Hierbas ibicenas are liqueurs from Ibiza made with various herbs that are macerated in an anise-based spirit. This liqueur has a long tradition on the island, and though it is produced on an industrial scale, many locals still use their traditional family recipes and forage local Mediterranean plants to make homemade versions of the drink.
A bottle of this liqueur can include a dozen different aromatics. Standard options include chamomile, laurel, rosemary, thyme, lavender, fennel, mint, oregano, sage, lemon verbena, wormwood, and even orange and lemon zest. The drink is aromatic and herbaceous and is best enjoyed as a digestif.
Hierbas ibicencas
Hierbas ibicenas are liqueurs from Ibiza made with various herbs that are macerated in an anise-based spirit. This liqueur has a long tradition on the island, and though it is produced on an industrial scale, many locals still use their traditional family recipes and forage local Mediterranean plants to make homemade versions of the drink.
A bottle of this liqueur can include a dozen different aromatics. Standard options include chamomile, laurel, rosemary, thyme, lavender, fennel, mint, oregano, sage, lemon verbena, wormwood, and even orange and lemon zest. The drink is aromatic and herbaceous and is best enjoyed as a digestif.
CYPRUS
Ouzo
Anise-flavoured Ouzo is synonymous with the Greeks and so a very common drink on Cyprus. Served neat without ice, it is also used as the base for the fashionable cocktail Ouzini, which is very popular on the island.
Commandaria
This sweet-dessert drink is considered one of the oldest wines, and its origin can be traced back to 800 BCE. This drink is made with honey, spices, and raisins.
Commandaria is produced from sun-dried Xynisteri and Marvo grape varieties and is matured for a minimum of two years. This is a must-have drink if you are visiting Cyprus, and you can pair it with dark chocolate, nuts, and dried fruits.
Zivania
Famous since the 15th century when Cyprus was ruled by the Republic of Venice, Zivania is a brandy manufactured from pomace, the grape skins and seeds left after pressing for wine. It has no colour, no sugar content, but has a faint bouquet of raisins. Zivania can be enjoyed straight or in Cyprus Passion Punch, where it is mixed with rosé wine, passion fruit syrup, and mint.
Retsina
The national drink of the Greeks in the 1960s, Retsina is produced from white or rose wine by adding pine resin during fermentation. Owing to its unique recipe, Retsina is slightly bitter and has a sharp taste. If you’re ordering from a taverna, you need to keep in mind that too strong a resin smell indicates poor quality.
Ouzo
Anise-flavoured Ouzo is synonymous with the Greeks and so a very common drink on Cyprus. Served neat without ice, it is also used as the base for the fashionable cocktail Ouzini, which is very popular on the island.
Commandaria
This sweet-dessert drink is considered one of the oldest wines, and its origin can be traced back to 800 BCE. This drink is made with honey, spices, and raisins.
Commandaria is produced from sun-dried Xynisteri and Marvo grape varieties and is matured for a minimum of two years. This is a must-have drink if you are visiting Cyprus, and you can pair it with dark chocolate, nuts, and dried fruits.
Zivania
Famous since the 15th century when Cyprus was ruled by the Republic of Venice, Zivania is a brandy manufactured from pomace, the grape skins and seeds left after pressing for wine. It has no colour, no sugar content, but has a faint bouquet of raisins. Zivania can be enjoyed straight or in Cyprus Passion Punch, where it is mixed with rosé wine, passion fruit syrup, and mint.
Retsina
The national drink of the Greeks in the 1960s, Retsina is produced from white or rose wine by adding pine resin during fermentation. Owing to its unique recipe, Retsina is slightly bitter and has a sharp taste. If you’re ordering from a taverna, you need to keep in mind that too strong a resin smell indicates poor quality.
