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abbey martini

my namesake drink, kind of. the first time david made this martini we didn’t use fresh orange juice and it was very average – too sharp and not very interesting at all, which was a disappointment as it’s described as  a “dry, serious concoction” which is obviously far more appealing ;)

with fresh orange juice it’s a very different drink – subtle and complex with a soft spiciness that comes from the angostura bitters. well worth a try, whether you’re an abby, or not!

shake, with ice, 1 ½ shots gin, 2 shots freshly squeezed orange juice*, ½ a shot maraschino liqueur, ¼ a shot dry vermouth and 4 dashes of angostura bitters. strain and serve in a martini glass, with a cherry on a cocktail stick, if you have any (we never do!).

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