Abbey Cocktail

Pro tips

• Use freshly squeezed orange juice within a few hours of juicing—oxidized juice dulls the cocktail's brightness.
• Shake vigorously for 10–15 seconds until the shaker frosts; this properly chills and aerates the drink.
• Chill your glass beforehand by filling it with ice while you prepare; discard ice before straining.
• Add the orange bitters last and stir gently into the strained cocktail to distribute its aromatic oils evenly.

Substitutions

• Old Mr. Boston dry gin → Tanqueray or Bols London dry gin (same juniper-forward character)
• Orange bitters → Angostura bitters (flavor shifts to spice; use 1 dash)
• Fresh orange juice → freshly squeezed grapefruit juice (citrus alternative with different acidity)

Equipment

cocktail shaker · jigger · strainer

Can I make an Abbey Cocktail without orange bitters?

Orange bitters are essential to the flavor profile, but you can substitute Angostura bitters as a backup; the taste will shift slightly toward spice rather than citrus complexity.

Should I use fresh or bottled orange juice?

Fresh-squeezed orange juice is strongly preferred—it delivers brightness and natural sweetness that bottled juice cannot match.

What gin works best for an Abbey Cocktail?

Any dry London dry-style gin works; Old Mr. Boston is traditional, but Bols, Tanqueray, or similar brands produce the same clean, juniper-forward profile.

Is this cocktail served shaken or stirred?

Abbey Cocktails are typically shaken with ice to chill and aerate, then strained into a coupe or cocktail glass.