Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 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 |
Read about cocktail measures and measuring.
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.
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.
Nutrition:
One serving of Abbey contains 157 calories.
Alcohol content:
- 1.1 standard drinks
- 16.68% alc./vol. (33.36° proof)
- 15.1 grams of pure alcohol
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