Despite being listed first in the iconic Savoy Cocktail Book, the abbey arrives without a lot of documented history. It’s an archival void easily overlooked, since this delightfully smooth sipper plunks perfectly into boozy brunch menu.
This gin cocktail, made with Yellow Chartreuse and orange bitters, “dances between spirit-driven and citrus-forward,” according to Keli Rivers of San Francisco’s Whitechapel. “It’s good, moving from one side of the spectrum to the other.
The Jasmine 1 ounces gin ounce fresh-squeezed lemon juice ounce Campari ounce Cointreau Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.