Abbey Cocktail
Gin, Lillet, orange juice and orange bitters, shaken. A Savoy-era orange-and-gin drink with the quinine wine where the vermouth would be — a Bronx that went to Bordeaux.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the gin, Lillet, orange juice and orange bitters to a shaker.
Fill with ice and shake for 10 seconds.
Double strain into the chilled coupe and garnish with a cherry, or an orange twist.
A thoughtful finish
- Fresh orange juice; the drink is a quarter juice.
- Cocchi Americano in place of Lillet Blanc gets closer to the 1930 Kina Lillet.
- The Savoy's proportions are equal gin, Lillet and orange; two to one gin is drier.
Common mistakes
- Sweet vermouth, which is the later and heavier version.
- Carton orange juice.
- Stirring; the juice wants the shake.
A few good questions.
What does an Abbey taste like?
Gin and orange with Lillet's honey and quinine — light, fruity, a little bitter on the finish.
Lillet or sweet vermouth?
Lillet is the 1930 recipe; vermouth is a later substitution. Lillet makes the lighter, better drink.
How is it related to the Bronx?
Same gin-and-orange idea with Lillet in place of the vermouths.
Why 'Abbey'?
Unknown; the Savoy gave no story.
Variations
- Bronx — Gin, two vermouths and orange juice.
- Income Tax — Gin, two vermouths, orange juice and bitters.
- Corpse Reviver No. 2 — Gin, Lillet, orange liqueur, lemon and absinthe.
- Vesper — Gin, vodka and Lillet.
Where it comes from
c. 1930 · London · Savoy Hotel
The Abbey is in the Savoy Cocktail Book of 1930 — gin, Kina Lillet, orange juice and a dash of orange bitters, shaken — one of several Savoy drinks that used the fashionable Bordeaux aperitif as a modifier. Later books swapped the Lillet for sweet vermouth, which makes a different and heavier drink; this is the original. The name is unexplained. It is a Bronx’s cousin with Lillet’s quinine and honey in place of the vermouths, lighter and more floral, and with Cocchi Americano for the lost Kina it has real bite.
Sources
- Harry Craddock, The Savoy Cocktail Book, 1930 (book)
- Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2009 (book)
- Difford's Guide, Abbey Cocktail, 2015 (reference)
Strength. About 1.33 US standard drinks at an estimated 21.1% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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