Garnish:
Grapefruit wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Light gold rum (1-3 year old molasses column) |
| 1 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/3 fl oz | Maple syrup |
| 2 dash | Angostura Aromatic Bitters |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
The oomph of rum, the sourness of grapefruit and the richness of maple syrup, all aromatised by bitters.
History:
My version of a vintage cocktail created by Herb Smith and popularised by his friend Oscar at the Waldorf in New York City. The drink was named in honour of the Duke of Windsor and his bride, formerly Wallis Warfield Simpson. The four 'W's stand for Wallis Warfield Windsor Wallop.
Alcohol content:
- 1.2 standard drinks
- 16.25% alc./vol. (32.5° proof)
- 16.4 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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