Name: Abbey
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Americano bianco; 22.5 ml Orange juice; 1 dash Aromatic bitters

Abbey
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
³⁄₄ oz	Americano bianco
³⁄₄ oz	Orange juice (freshly squeezed)
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Americano bianco - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A dry, orangey, herbal, gin-laced aperitivo, closely related to the better known Bronx.

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History:

Adapted from a recipe first published in Harry Craddock's 1930 The Savoy Cocktail Book and repeated in William James "Billy" Tarling's 1937 Café Royal Bar Book.

Although one of the earliest cocktails on our database (the third), the Abbey was brought to our attention for a long overdue update by Jason E. Clapham of St. Edward's MCR at Oxford, England who recommends making it with Cocchi Americano as a substitute for the now sadly discontinued Kina Lillet used in the 1930 recipe.

THE ABBEY COCKTAIL.
½ Dry Gin.
¼ Kina Lillet.
¼ Orange Juice.
1 Dash Angostura Bitters.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

THE ABBEY
1/2 Dry Gin.
1/4 Lillet.
1/4 Orange Juice.
1 dash Angostura Bitters.
Shake and strain into cocktail glass.
William James Tarling, Café Royal Bar Book, 1937

Nutrition:

One serving of Abbey contains 156 calories

Alcohol content:

1.2 standard drinks
18.23% alc./vol. (18.23° proof)
16.5 grams of pure alcohol

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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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Rob

14th April at 22:36

It's boring - the orange juice doesn't cut through the bianco and adding more would dilute the drink. I see everyone else is trying "anything" to bring something to it. Maybe try Cointreau to add some more orange-y flavor?

G. M. Genovese

18th January 2024 at 12:34

Wish I didn't write this off after a couple sips. The aftertaste is wonderful. Immediately thought this might be better presented sparkling, recipe tweaked into a punch. I made this with Cocchi Americano and Tanqueray. The orange juice served as a pleasant background, not diluting the drink into mediocrity. But, like Calvin, I feel like a better (than navel orange) juice would make this excel. (18 Jan 2024, 7:34a)

Calvin Grant

26th April 2024 at 03:09

Liked your suggestion; added a splash of tonic...delightful...definitely benefits from a full flavored orange juice. Salud!

Dave Smith

19th May 2022 at 01:20

Very nice cocktail on a warm evening. My ratios: gin 1. Lillet 1. Blood orange juice .75. Angostura 2 dashes. Backed off gin and added Lillet.

Calvin Grant

13th February 2022 at 03:36

Just made this (or something like it), with Cocchi Rosa and blood orange juice and it was awesome. Pleasantly bitter with balancing tartness. What a difference good juice makes.