Pre-prohibition cocktails and modern twists on classics

The Abbey

The Abbey


1.5oz Gin

.75oz Lillet Blanc

.75oz Orange Juice

2 dashes Angostura Bitters

Luxardo Cherry (optional)


Add all ingredients to a mixing glass or shaker. Add ice and shake vigorously. Strain into a chilled coupe. Garnish with a cherry if desired.


Light on the tongue, the botanicals in the gin float on the citrus notes brought by the orange and Lillet. The Angostura takes the sweetness down a bit, making this one slightly drier than expected with a slight bitter finish. Some folks add a cherry, but not a necessity. Other recipes call for orange bitters. Makes a good brunch drink but is refreshing anytime of day when in the mood for a lighter citrus forward drink.


I haven’t been able to find much on the origins of this one, but have seen the The Abbey listed as far back as the Savoy Cocktail Book (1930s).


You could substitute Cochhi Americano for Lillet if desired. A variation, called the Orange Blossom, is just equal parts gin and orange juice +/- bitters shaken and served up. A simpler drink, but if you have the Lillet, skip this one and stick with the Abbey.

2 Responses to “The Abbey”

    • The Straight Up

      Glad you liked it Charles. It’s a pretty light classic drink that hits the spot from time to time.

      As far as sweetness goes, this one calls for just a cherry as an optional garnish (I like the Luxardo cherries rather than those cheap bright red cherries often seen in Sundaes), not actual maraschino liqueur. How did you make yours?



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