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Vlad the Imbiber

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

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

History

Created for Thursday Drink Night, Halloween 2011

Cocktail summary
Posted by Dan on
Created by
Dan Chadwick, Kindred Cocktails
Year
2011
Is the
author's original creation
Reference

http://www.mixoloseum.com/blog/2011/11/tdn-halloween-wrap-up/

Curator
5 stars
User rating
5 stars
(8 ratings)
Yields Drink

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From other users
  • Delicious. Bitter-sweet. earthy, forest, pine cone, eucalyptus, citrus. — ★★★★★
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Comments
DrunkLab commented on 3/10/2013:

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.

Zachary Pearson commented on 3/10/2013:

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

DrunkLab commented on 3/11/2013:

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.

Pangolindo commented on 2/09/2019:

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.