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The Abbey

Yields1 ServingPrep 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First published in Harry Craddocks's 1930s The Savoy Cocktail Book; originally made using Kina Lillet which is no longer available, recipes now use wither Cocchi Americano or Lillet Blanc.

The Abbey

 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.

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