World Spirits

Bajtra

Malta

The cactus liqueur: Bajtra — Malta's prickly-pear liqueur, made from the fruit of the Opuntia cactus (brought from the Americas centuries ago, now the islands' summer hedgerow icon), a rose-amber liqueur served chilled in Malta and Gozo (the Zeppi's and Tal-Massar estates are known names).

What it is

The cactus liqueur: Bajtra — Malta's prickly-pear liqueur, made from the fruit of the Opuntia cactus (brought from the Americas centuries ago, now the islands' summer hedgerow icon), a rose-amber liqueur served chilled in Malta and Gozo (the Zeppi's and Tal-Massar estates are known names). Origins: prickly pears naturalised in Malta from the 18th century; fermenting and distilling them into liqueur is a farmhouse tradition commercialised in recent decades (the national drink rivalry with Kinnie, the bitter-orange soda, is friendly). Made from: prickly pears, spirit, sugar, time — some houses ferment, others macerate. How it's made: 1) Pick the fruit (gloves, August-September). 2) Ferment/macerate; sweeten. 3) Serve ice-cold in small glasses. Served: as a digestif in Gozo farmhouses and Maltese restaurants. Flavor: watermelon-berry sweetness, desert honey. Strength: 21-25%. Culture: Bajtra is Malta's landscape in a glass — cactus, limestone and sun. See also: the Malta cuisines collection (pastizzi pair with everything).

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