This sounds interesting. Have not seen Mirto over here so might take some online investigation. Also no directions but I'm assuming shaken over rocks given the amounts, correct?

Thanks for pointing out the lack of directions. I fixed that. Tremontis is the brand of mirto that I can get here in Boston.

I haven't heard if Mirto. What does it taste like? Could I use Cynar instead?

Amy,

Mirto is a Sardinian liqueur based on myrtle berries. It's sort of bitter-sour and resinous, and in a pinch, I'd try 1/2 black currant liqueur, 1/4 gin, and 1/4 dry red wine to get close.

Thanks,

Zachary

Sounds good. I'll try that, thanks!

Imbibe suggests subbing Byrrh for the sweet vermouth and bitters, and adding a cherry to the garnish.

Curated - reverted recipe to original Savoy ingredients (including vagueness on the part of the Sherry, and Groseille syrup instead of Creme de Cassis). Improved attribution as per the Savoy book.

<br />This is my first cocktail using Zwack liqueur, and I must say it made a favorable first impression. Unlike an earlier comment, I could not discern a mint taste. The Campari, however, made its presence known, but only mildly so. As for this drink I personally rate it 4.5. An exceptionally good drink--either before or after dinner--but I favor before.

I modified this with a 1/2 tsp of rich syrup and it was better, but still not great. 3/5.

Anything with Gilroy in the name should have garlic.