1 1⁄2 oz Rye
3⁄4 oz Campari
3⁄4 oz Mirto
1 ds Bitters, Spanish Bitters (Adam Elmegirab's)

Stir with ice and strain into rocks glass filled with fresh ice. Twist two lemon swaths over the top and drop into the drink.


Created for Thursday Drink Night, Halloween 2011

Cocktail summary
Posted by Dan on 1/02/2012
Created by
Dan Chadwick, Kindred Cocktails
Is the
author's original creation
5 stars
5 stars
(5 ratings)
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From other users
  • Delicious. Bitter-sweet. earthy, forest, pine cone, eucalyptus, citrus. — ★★★★★
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Any good substitutions for the Mirto? I'm meaning to buy Tremontis but I don't have space in the budget for it right now.

Dan commented on 3/10/2013:

Mirto has an earthy, woodsy evergreeen flavor, with some but modest sugar. If you happen to have Zirbenz Stone Pine liqueur, I'd use that, but less since it is stronger in flavor intensity. Lacking that, probably a heavy-juniper gin would be about as close as I can think of using common ingredients. Adjust the sugar as needed.

Hmm.. for Mirto, probably 2 parts Banyuls (or other red Vin Doux Naturale) and 1 part London Dry gin.

Thanks to both of you for the helpful suggestions. I don't have Zirbenz (though I'm a fan), but I do have a (white) vin doux naturale, so I may mix it, some red berry syrup, and London Dry to approximate the Mirto, or I may make a winter spiced syrup and mix that with gin instead. Thanks again.

Had no Rye. Tried with Bourbon. Very Nice and interesting. I understand why Rye is called in the mix.

Kind of boulevardier,  but spicier.

Will try soon with Rye.

4 stars.