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Cocktail History
The Abbey is a classic cocktail that was created by Harry Craddock and was first published in his 1930 recipe book The Savoy Cocktail Book. The original recipe called for gin, orange juice, orange bitters, and Kina Lillet, but the quinine-flavored liqueur was discontinued in the 1980s, so bartenders now substitute it for Lillet Blanc or Cocchi Americano instead.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a type of liquor made with juniper berries, botanicals, and alcohol. We used Ford’s Gin because it has a classic botanical flavor with notes of coriander, grapefruit, jasmine, lemon, angelica, and cassia. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Dry London Spirit in place of the gin.
Cocchi Americano: This is type of apéritif wine made with wine, citrus, honey, spices, sugar, and alcohol. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Dry in place of the liqueur.
Orange Juice: This is the liquid juice of an orange. We used freshly squeezed orange juice.
Orange Bitters: This is a spirit made with oranges, botanicals, herbs, and alcohol. We used Scrappy’s Bitters Orange Bitters because they offer the classic taste of citrus-flavored bitters. For a mocktail version of this drink, try All The Bitter Non-Alcoholic Orange Bitters in place of the bitters.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Tasting Notes
The Abbey features citrus aromas and a hint of bitterness that balanced the botanicals of the gin out very well.
Our Opinion of This Cocktail Recipe: Although simple and drier than expected, we both enjoyed The Abbey and thought it would be a good alternative to the classic Mimosa on its own or topped with a bit of sparkling wine.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Recipe
This cocktail recipe was adapted from The Official Downton Abbey Cocktail Book: Appropriate Libations for All Occasions by Lou Bustamante.
Add gin, Cocchi Americano, orange juice, orange bitters, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a cocktail glass.
Ingredients
Directions
Add gin, Cocchi Americano, orange juice, orange bitters, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a cocktail glass.
Make It a Mocktail: Use Lyre’s Non-Alcoholic Dry London Spirit in place of the gin, Lyre’s Non-Alcoholic Apéritif Dry in place of the liqueur, and All The Bitter Non-Alcoholic Orange Bitters in place of the bitters to try a booze-free version of this drink.
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More Brunch Cocktails
If you like this brunch cocktail recipe, here are a few others we’ve tried that you may enjoy:
French Toast Flip: A sherry, Scotch, and apple brandy cocktail made with maple syrup, allspice syrup, egg white and yolk, orange and fig bitters, and ground cinnamon
Mocha Rum Toddy: A rum cocktail made with coffee, dark crème de cacao, simple syrup, whipped cream, and cocoa powder
Nucleus Mimosa: A sparkling wine cocktail made with orange juice, cranberry juice, and a lime slice
Garibaldi: A low-proof cocktail made with orange juice, Campari, and an orange slice
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