This darling little old cocktail from the venerated Savoy Cocktail Book packs a surprising wallop, considering how easy it is to drink.
The original ’30s recipe called for a white tonic wine named Kina Lillet, which isn’t made anymore. The same company now makes Lillet Blanc, a decent substitute, but it’s a little sweeter and more floral than the original. For the most authentic taste, you’ll want to hunt down a bottle of Cocci Americano.
The Abbey makes for a lovely canvas to try out a variety of bitters. We love it with orange bitters, especially when we go half-and-half with Regan’s and Fee’s orange bitters.
- 1½ parts Gin
- ¾ part White wine apéritif
- ¾ part Orange juice
- 2 dashes Aromatic bitters or Orange bitters or Creole bitters or Peach bitters
Shake with ice and strain into a chilled cocktail glass, or over ice in a short glass.
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- The Joy of Mixology by Gary Regan
- The Savoy Cocktail Book by Harry Craddock