The Abbey | 32 down 243 to go

So there’s not much to talk about with the Abbey.  It’s the very first in the back of H & M, thus consisting of nothing but a recipe.  Looking online, there’s not much to report either, save that it seems to have been invented and was wildly popular in the 1930’s and can be found in another cocktail bible, The Savoy Cocktail Book.  Indeed, recipes I came across online are updates for modern palates, using Lillet’s & orange bitters, each of which renders a somewhat sweeter, less bitter experience than this original.

So far, it’s The Partner’s self-proclaimed favorite.  Upon reflection, he took a Goldilocks stance, describing it as not too acidic, not too sweet, but juuuust right.  In the moment after the first sip, though, he put it this way:  “MMMM!!  GIN…!  It’s not sour….   Mmm-hmm!  Very nice!”   After he finished his first (a full 3 sips ahead of me), he not-so-subtly held his empty in front of him intoning, “Yes, please. I’ll have another!”  And I didn't even get the stock lecture on "these classic cocktails".  Progress.

This is a good aperitif, with a light juniper base and orange accent.  Getting to the bottom of the glass, it does take a decidedly sweet turn as you down the cherry-infused liquid from the maraschino garnish.  In an odd example of role-reversal, I had to stop at two while The Partner could’ve gone for a third.  Between the sweet last sips and the OJ, it was becoming a bit thick on my palate.  Perhaps some fresh-squeezed OJ would be better as it’s a bit thinner.  (Home squeezed, not the kind they sell in the grocery store that mulches the entire orange.)

Snapping the pic and seeing the cherry nestled in the crook of the martini glass I couldn’t help but think of those Screwball ices we used to get from the ice cream man as a kid.  What were those little balls at the bottom of the ice, anyway?  Gumballs?  I think I need to try to find one of those.…

Abbey Cocktail

2 oz. gin

1 oz. orange juice

1 dash sweet vermouth

1 dash bitters

Shake with cracked ice and pour into chilled cocktail glasses.  Garnish with a maraschino.