The Abbey

The Abbey
Yields1 Serving
Prep Time2 mins

First published in Harry Craddocks's 1930s The Savoy Cocktail Book; originally made using Kina Lillet which is no longer available, recipes now use wither Cocchi Americano or Lillet Blanc.

 45 ml (1½ oz) London Dry Gin
 22.50 ml (¾ oz) Cocchi Americano (or Lillet Blanc)
 22.50 ml (¾ oz) freshly squeezed orange juice
 1 dash Angostura Aromatic Bitters
1

Half-fill a cocktail shaker with ice.

2

Add all ingredients and shake until well-chilled.

3

Strain into a chilled cocktail glass.

AI generated anecdote for article length

As the clock struck midnight, illuminating the quiet suburban street with a soft glow, James found himself in high spirits. He had just hosted a delightful dinner party for his closest friends, and now it was time to cap off the evening with a round of cocktails.

Gathering his guests in the cozy confines of his living room, James surveyed the array of spirits and mixers laid out on the makeshift bar cart. With a twinkle in his eye, he announced his intention to whip up a batch of his favorite concoction - The Abbey cocktail.

"Get ready to embark on a flavor journey like no other," James declared, his voice filled with excitement as he reached for the ingredients.

First up was the dry gin, its juniper-laced aroma filling the room as James expertly measured out the perfect pour. With a steady hand, he poured it into the cocktail shaker, the liquid shimmering in the dim light.

Next came the Cocchi Americano, a bittersweet aperitif that added depth and complexity to the mix. James poured it in, relishing in the subtle herbal notes that mingled with the gin.

Then it was time for the orange juice, freshly squeezed earlier that day to ensure maximum freshness. James squeezed the oranges with practiced ease, the citrusy aroma wafting through the air and tantalizing the senses.

Finally, it was time for the finishing touch - a few dashes of Angostura aromatic bitters to lend a hint of spice and complexity to the cocktail. James added them to the shaker, careful not to overpower the other flavors.

With a confident flourish, James sealed the shaker and began to shake vigorously, the ice rattling against the metal like a percussive symphony. He could feel the anticipation building among his friends as they watched, eager to taste the fruits of his labor.

After a few moments, James stopped shaking and carefully strained the contents of the shaker into chilled cocktail glasses, the liquid cascading smoothly like liquid silk.

"And now, for the moment of truth," James exclaimed, garnishing each glass with a twist of orange peel for an added touch of elegance.

As James presented The Abbey cocktails to his friends, their eyes lit up with anticipation. They took their first sips, savoring the harmonious blend of flavors that danced across their palates.

Laughter and chatter filled the room as they toasted to friendship and good times, The Abbey serving as the perfect accompaniment to their evening of merriment.

Throughout the night, as glasses were emptied and refilled, James couldn't help but feel a sense of pride. Not only had he succeeded in creating a delicious cocktail, but he had also brought his friends together for an unforgettable evening of camaraderie and celebration.

As the night drew to a close and the last drops of The Abbey were savored, James knew that this would be a dinner party to remember - one that would be talked about for years to come.

Ingredients

 45 ml (1½ oz) London Dry Gin
 22.50 ml (¾ oz) Cocchi Americano (or Lillet Blanc)
 22.50 ml (¾ oz) freshly squeezed orange juice
 1 dash Angostura Aromatic Bitters

Directions

1

Half-fill a cocktail shaker with ice.

2

Add all ingredients and shake until well-chilled.

3

Strain into a chilled cocktail glass.

The Abbey

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