Abbey
3.9 56 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS lemon zest twist over the cocktail and use as garnish.
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Flavour profile
18.2% alc./vol. · 1.3 standard drinks · 156 calories
History
An orangey, herbal, gin aperitivo with a dry finish, a close relative of the Bronx.
The Abbey cocktail was first published in Harry Craddock's 1930 The Savoy Cocktail Book and later appeared in William James "Billy" Tarling's 1937 Café Royal Bar Book. This drink, the third oldest in our database, was brought to our attention for an update by J. E. Clapham of Clapham Cocktails. Clapham suggests substituting Cocchi Americano for Kina Lillet, which was used in the 1930 recipe but is now discontinued. THE ABBEY COCKTAIL. ½ Dry Gin. ¼ Kina Lillet. ¼ Orange Juice. 1 Dash Angostura Bitters. Shake well and strain into cocktail glass. THE ABBEY 1/2 Dry Gin. 1/4 Lillet. 1/4 Orange Juice. 1 dash Angostura Bitters. Shake and strain into cocktail glass.