Abbey

Serve in a

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Recipe contains the following allergens:

• Americano bianco – Sulphur Dioxide/Sulphites

Review:

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

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 157 calories.

Alcohol content:

• 1 standard drinks
• 15.87% alc./vol. (31.74° proof)
• 14.3 grams of pure alcohol