Garnish:
Grapefruit wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Bacardi Gold Rum |
| 1 1⁄2 fl oz | Freshly squeezed pink grapefruit juice |
| 2 dash | Angostura or other aromatic bitters |
| 3⁄4 fl oz | Maple syrup |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
The oomph of rum, the sourness of grapefruit and the richness of maple syrup, all aromatised by bitters.
History:
My (Simon Difford's) version of an old drink created by Herb Smith and popularised by his friend Oscar at the Waldorf, 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.
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