1. Wash the berries thoroughly with water.

2. Place in a glass jar, add the alcohol, seal and let infuse for 30 days in a dark place.

3. After 30 days, press the berries to extract the maximum flavor and alcohol, then drain the berries and collect the alcohol.

4. Prepare syrup using the water and sugar.

5. Let cool and then add to the liqueur. Place in bottles and let stand for a week.

6. Myrtle liqueur can be served chilled or at room temperature. It makes an excellent digestive.