Double Barrel Winchester

Serve in a

Photographed in an

Garnish:

Union Jack skewered parasol half grapefruit slice wheel and 2 slices ginger

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice.

Review:

Ginger spice and citrus freshness shine in this quadruple gin-based, contemporary classic Tiki cocktail.

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

More cocktails by Brian Miller

Alcohol content:

• 2 standard drinks
• 21.81% alc./vol. (43.62° proof)
• 27.3 grams of pure alcohol