Double Barrel Winchester
Ingredients
- 1 1⁄2 oz Tanqueray London Dry Gin
- 1⁄2 oz Hayman's Old Tom Gin
- 1⁄3 oz Hayman's Navy Strength Royal Dock Gin
- 1⁄3 oz Elderflower liqueur
- 1⁄2 oz Lime juice
- 1⁄2 oz Pink grapefruit juice
- 1⁄4 oz Monin Ginger Syrup
- 1⁄4 oz Monin Grenadine Syrup
- 1 dash Angostura Aromatic Bitters
Method
Glass:
Photographed in an Urban Bar Fluet Double Old Fashioned 44cl
Prepare:
- Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
- Prepare garnish of Union Jack skewered parasol, half grapefruit slice wheel and 2 slices of ginger.
Method:
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Garnish:
- Garnish with parasol skewered grapefruit slice and ginger slices.
Nutrition:
One serving of Double Barrel Winchester contains 235 calories
History:
Brian Miller created the Winchester cocktail while working at Death & Co. in 2009 and named it for Angus Winchester, then Tanqueray brand ambassador. The Winchester was based on a trio of gins: Hayman's Old Tom Gin, Martin Miller's Westbourne Strength Gin and Tanqueray Gin. Then, a decade later, Brian put his Double Barrel Winchester on the menu at The Polynesian in New York City with four gins: 15ml (½oz) Greenhook Ginsmith Old Tom Gin, 15ml (½oz) Perry's Tot Gin, 30ml (1oz) Millar's Westbourne Strength Gin, and 30ml (1oz) Monkey 47 Gin.
For reasons of sobriety and cost, my adaptation uses measures around a third smaller than the original recipe. If you'd prefer larger measures, reach for a Tiki mug and try:
30 London dry gin
30 Citrus-forward 47% alc./vol. gin
20 Old Tom gin
15 Navy strength gin 57% alc./vol.
15 Elderflower liqueur
22.5 Lime juice
22.5 Grapefruit juice
10 Grenadine
10 Ginger syrup
Review:
Ginger spice and citrus freshness shine in this quadruple gin-based, contemporary classic Tiki cocktail.
You may want to split the first ingredient into 22.5ml (¾oz) of two different gins if available.)
