No alcohol
Medium
Boozy
Abbey
Measurements in:
Serves:
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Americano bianco |
| 3/4 fl oz | Orange juice (freshly squeezed) |
| 1 dash | Angostura Aromatic Bitters |
How to make
Glassware
Serve in a Coupe glass
Prepare
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Abbey contains 156 calories
Alcohol content:
- 1.3 standard drinks
- 18.23% alc./vol. (36.46° proof)
- 17.7 grams of pure alcohol
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 by J. E. Clapham of Clapham Cocktails, 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.
Harry Craddock, 1930
½ Dry Gin.
¼ Kina Lillet.
¼ Orange Juice.
1 Dash Angostura Bitters.
Shake well and strain into cocktail glass.
THE ABBEY
William James Tarling, Café Royal Bar Book, 1937
1/2 Dry Gin.
1/4 Lillet.
1/4 Orange Juice.
1 dash Angostura Bitters.
Shake and strain into cocktail glass.
Review
A dry, orangey, herbal, gin-laced aperitivo, closely related to the better known Bronx.
Gallery
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
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