Interestingly enough, the Abbey Cocktail (circa 1930) is the very first one listed in the Savoy Cocktail Book, and the earliest appearance I can find of this classic British drink. The version in Mr. Boston is a vastly different recipe however, leaving out the Lillet Blanc altogether and using orange bitters in favor of Angostura. This is a great brunch drink with a bittersweet flavor profile. Light, refreshing and yet also herbal. Very gin forward in spite of a hefty portion of fresh squeezed orange juice. This could be due to the Tanqueray that I chose to use, which tends towards more herbal characteristics than Beefeater, let’s say. The garnish of a Luxardo Maraschino cherry makes for a nice sweet finish, and closes the drink appropriately.
1.5 oz gin
1 oz orange juice
1 dash orange bitters
Garnish: maraschino cherry
Shake with ice and strain into chilled cocktail glass. Add cherry.