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Double Barrel Winchester

Double Barrel Winchester

4.2 16 ratings

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Ingredients

1 1/2 oz Gin
1/2 oz Old Tom gin
1/3 oz Navy strength gin
1/3 oz Elderflower liqueur
1/2 oz Lime juice
1/2 oz Pink grapefruit juice
1/4 oz Ginger syrup
1/4 oz Grenadine syrup
1 dash Aromatic bitters

How to make

Serve in a double old-fashioned glass

Prepare

  1. 1 Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of Union Jack skewered parasol, half grapefruit slice wheel and 2 slices of ginger.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 STRAIN into glass filled with crushed ice.

Garnish

  1. 5 Garnish with parasol skewered grapefruit slice and ginger slices.

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Flavour profile

19.1% alc./vol. · 1.8 standard drinks · 235 calories

History

Ginger spice and citrus freshness feature in this gin-based, contemporary classic Tiki cocktail. Consider splitting the first ingredient into 22.5ml (¾oz) of two different gins.

Brian Miller devised the Winchester cocktail in 2009 during his tenure at Death & Co. He named it in honor of Angus Winchester, the then Tanqueray brand ambassador. The original formulation featured a combination of three gins: Hayman's Old Tom Gin, Martin Miller's Westbourne Strength Gin, and Tanqueray Gin. Ten years passed before Brian reintroduced a variation, the Double Barrel Winchester, to the menu at The Polynesian in New York City. This updated version incorporated 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. In the interest of moderation and economy, the version presented here employs measures approximately one-third smaller than the initial recipe. For those desiring a more substantial serving, the following proportions are suggested, perhaps best suited for a Tiki mug: 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

Created by Brian Miller