Abbey Cocktail

Pro tips

• Shake vigorously for 10–12 seconds with fresh ice to properly chill and aerate the gin and citrus.
• Squeeze orange juice immediately before mixing to preserve brightness; pre-squeezed loses character quickly.
• Use a dash (about 2–3 drops) of orange bitters—more will overpower the delicate citrus balance.
• Strain into a chilled glass; chill your glassware briefly in the freezer if available for better temperature control.

Substitutions

• Old Mr. Boston Dry Gin → Bols Genever (more floral, less juniper-forward note)
• Orange bitters → Angostura bitters (earthier, spicier profile; reduce to 1 dash)

Equipment

cocktail shaker · jigger or shot glass for measuring · bar strainer · citrus juicer or reamer

What type of gin works best in an Abbey Cocktail?

Dry gin is traditional; Old Mr. Boston is the classic choice, but any London Dry-style gin with clear juniper and botanical notes will work well.

Should I use fresh or bottled orange juice?

Fresh-squeezed orange juice delivers brighter flavor and better balance. Bottled juice can work but tends to taste flatter.

How do I measure 1/4 juice of one orange?

Squeeze a whole orange and measure out 1/4 ounce (about 7–8 ml) of the juice, or roughly 1/2 ounce if using larger oranges.

Should the Abbey Cocktail be shaken or stirred?

Shake with ice to chill and dilute slightly; the citrus and bitters integrate better when the drink is properly aerated.

What glassware should I use?

Serve in a coupe, cocktail, or small rocks glass over fresh ice, depending on your preference for temperature retention.