AMATI is premium myrtle berry liqueur, known as Mirto, grown and handmade in San Diego, California. Mirto originally comes from the Mediterranean island of Sardinia, where it is enjoyed as an after-dinner digestif and as a unique ingredient in popular cocktails. AMATI changes color to a beautiful ruby red/pink when citrus is added. Enjoy this delicious elixir!
60 Proof (ABV 30%)
Located in the rolling hills of Fallbrook, in North County San Diego, AMATI's farm is filled with mature myrtle plants that grow the flavorful berries that make AMATI Mirto. San Diego is a Mediterranean climate and so it proves to be the ideal place to grow this native Mediterranean bush. The farm first began by growing cut-flowers and foliage for the floral industry, including Eucalyptus, Myrtle, Protea and Australian Wax Flower.
AMATI Mirto is truly farm-to-glass, transforming a local, drought-tolerant crop into a world-class libation. Myrtle requires minimal water compared to other crops, such as avocados, and also minimal fertilizer and no pesticides, making it a very friendly crop for humans and the environment. And by buying local, consumers help minimize carbon pollution and preserve farm land. See the pictures below of the myrtle berries being harvested.
THE MASTER DISTILLER
Shailesh Trivedi is the producer of Amati Mirto. As a cut-flower grower in San Diego for the past 18 years, Shailesh has specialized in drought-tolerant plants, including myrtle, the Mediterranean plant from which Amati Mirto is produced. Having experimented with Sardinian mirto recipes, and conducting countless taste tests with friends and family, he dialed in this master recipe and manages all aspects of production, from growing and harvesting the berries, to overseeing the maceration process and bottling. This is the very first mirto to be produced in California.
Amati Mirto is myrtle berry liqueur, grown and handcrafted in San Diego, California. Mirto originally hails from the Italian island of Sardinia, and has herbal and berry notes, including lavender, pine, allspice and cherry. Drink neat with a squeeze of lime or pair with gin or whiskey as a vermouth replacement. Enjoy!
DIGESTIF/DIGESTIVO: Serve chilled AMATI Mirto in a liqueur glass. Add a squeeze of lime for enhanced flavor and color
2 parts gin
1 part AMATI Mirto
1/2 part fresh-squeezed lemon or lime juice
Combine the above in a shaker filled with ice, agitate, and strain into a chilled martini glass. Garnish with a twist of lemon or lime, if you’re feeling extra fancy. The drink starts with bright notes from the botanicals in the gin and moves into the more grounded, darker notes of the mirto before finishing with a flash of brandied cherries and cinnamon. The lemon/lime holds it together, providing necessary texture and enhancing the flavors.
We thought the cherry notes of the mirto could also work with something brown, in the manner of a Manhattan. Cognac seemed like a good place to start, since brandy and cherries seem made for each other. Here we used mirto in the place of sweet vermouth in a Manhattan, and came up with, if you’ll forgive us, the Mirhattan.
2 parts Cognac
1 part AMATI Mirto
3-4 dashes orange bitters
Combine the above in a shaker filled with ice, agitate, and strain into a chilled martini glass. Garnish with a slice of orange peel, if you like. Scott remarked that the cocktail smelled “like expensive soap,” and I was hard pressed to disagree. Nevertheless, it tasted round, rich, spicy and sweet. It was great fun, and perfect for the cooler weather.
We've taken mirto and turned it into a fall cocktail that tastes like an allspice old-fashioned.
3 thyme sprigs, plus extra for garnish
3 dashes Angostura bitters
1½ ounces rye whiskey
1 ounce AMATI Mirto
1 ounce ginger beer
1 lemon rind, for garnish
Add the thyme and bitters to a pint glass and muddle. Add the whiskey and mirto, and fill the shaker with ice. Stir with a bar spoon and strain into an ice-filled rocks glass. Top with ginger beer and garnish with thyme sprigs and a lemon rind.
MIRTO & TONIC
(From Martha Stewart) An Italian accented riff on the classic gin-and-tonic, featuring mirto. Traditionally mirto is sipped neat after dinner but this cocktail lightens it up with crushed ice, tonic water, and fresh rosemary—turning it into a perfect primer before a big feast.
2 ounces AMATI Mirto
3 ounces tonic water, such as Fever Tree, chilled
Rosemary sprig, for serving
Fill a highball glass with crushed ice. Pour over mirto; top with tonic. Wave rosemary sprig over a flame until fragrant and charred in places, a few seconds. Stir into glass and serve.
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All orders usually ship within 24-48 hours unless noted otherwise