the winchester

1 oz Tanqueray London Dry Gin
1 oz Hayman's Old Tom Gin
1 oz Martin Miller's Westbourne Strength Gin
3/4 oz Lime Juice
3/4 oz Grapefruit Juice
3/4 oz St. Germain
1/2 oz Grenadine
1/4 oz Ginger Syrup
1 dash Angostura Bitters

Shake with ice and strain into a Tiki mug. I added a mint garnish like in the classic.

Two Saturdays ago, I reached for the new addition to my library, David Montgomery's Zombie Horde, a collection of Zombie recipes and variations throughout the decades. Instead of a standard 3 rum Zombie, I was lured in by a 3 gin one, the Winchester. Brian Miller of Death & Co. in Manhattan crafted this tribute to gin advocate Angus Winchester circa 2009, and he swapped the classic's falernum, cinnamon syrup, and absinthe for St. Germain and ginger syrup in the ingredients list.
With the return of my mint patch, the Winchester proudly greeted the nose with fresh mint aromas. Next, a fruity sip with lime, grapefruit, and pomegranate led into a complex swallow with juniper, sage, pear, and ginger flavors.