While this tastes great, I wouldn't say it makes a unique cocktail but more so a fantastic Margarita variation. VeeV really brings all the other flavor components together vs. setting its self apart, at least with cocktails that contain agressive flavors such as tequila, chartreuse, etc.

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.

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.

Basically a Mezcal-spiked Michelada. So, pure awesome.

Curated slightly: Bank's is a brand of Light rum, and changed the number of servings to a much more realistic amount.

Made this with 1.5 oz Woodford Reserve Bourbon and found it to be quite tasty.

Curated: Moved Knob Creek from the notes section to the brand section. Changed Whiskey to Bourbon. Changed Berries to Grapes, and removed grapes from the notes.

Thanks again Zachary. Just realized how to actually add ingredients to the data base.

You're welcome... two quick things. First, when you say cane syrup, do you mean the dark brown stuff from Louisiana (Steen's), the golden colored stuff from French speaking Caribbean islands (Sirop JM), or are you thinking of simple syrup?

As for adding new ingredients to the database, here's the thing. The big pink box you see when you enter a new ingredient into the database is there for a reason. I have a little pink box on my home screen called "Ingredients Without Pages", which currently has 291 entries. All those blue colored links that go to pages with articles about the ingredient in question? I write those, and I've probably written 750 of them. 

Now I understand if there's an ingredient that someone needs for their cocktail, but that doesn't exist in the KC database. That's fine. But when people force new ingredients into the database that are misspelled (Chartreuse is a big one here), or we already take into consideration (Fresh Lemon Juice instead of Lemon Juice), or add flavored syrups to the list instead of calling it SImple Syrup and in the notes section putting "shoe leather and moondust infused - see note" and writing a note at the bottom detailing how to make it, it means a lot of cleanup work for Dan (mainly).

The Style Guidelines are a great resource for people starting out at Kindred Cocktails, and I highly suggest that everyone look them over before entering drinks. Again, this place wouldn't have the depth and breadth of cocktails, knowledge and great people without participation from everyone involved, and I thank you for your contributions. 

Zachary

Thanks for the Style Guidelines link. Helped a ton. I was using sugar cane from the box and making a cold simple syrup… letting it dissolve instead of cooking it down. I'll add it to the notes.