Abbey Cocktail

1 1⁄2 oz Gin
1 oz Orange juice
3⁄4 oz Aromatized wine, Lillet
1 ds Bitters, Angostura (or orange bitters)
1 twst Orange peel (flamed, as garnish)
Instructions

Shake all together with ice and strain into chilled cocktail glass. Garnish with flamed orange peel.

Notes

The Savoy has this as 2:1:1, with Angostura and no garnish.

Cocktail summary
Created by
Dale Degroff, "The Craft of the Cocktail", after The Savoy Cocktail Book, 1930
Year
2002
Is an
altered recipe
Reference

"The Craft of the Cocktail", pg. 72

Curator
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Average
3.5 stars
(7 ratings)
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From other users
  • Bumped the ratio to 1.5 - .75 - .75 and used Peychauds. Nice afternoon drink.
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Comments

Curated this to conform with the Style Guidelines: Changed Lillet Blonde to Lillet, removed fresh from OJ. Updated attribution, gave cite for Craft of the Cocktail and Savoy.