Our Signature G&T

50ml Abingdon London Dry Gin| Artisan Indian tonic water| Pink Grapefruit| Ice

Method:
Fill a highball glass with ice and pour in the gin first. Top up with the desired amount of tonic water slowly then garnish with fresh pink grapefruit.

Negroni

25ml Abingdon London Dry Gin| 25ml Campari| 25ml Vault Rosso Vermouth (or alternative red vermouth)| Orange Peel| Ice

Method:
Add all ingredients into a mixing glass with plenty of cubed ice. Stir for 8-10 seconds and pour into a pre-chilled martini glass. Garnish with a cherry or lemon twist.

Pink Negroni

30ml Abingdon Port Barrel Aged gin | 30ml Bianco vermouth | 10ml Campari

Glass: Rocks

Method:
Add all ingredients into a rocks glass. Add cubed ice and stir for 5-6 seconds. Garnish with a pink grapefruit peel

Sloegroni

35ml Abingdon Sloe Gin | 20ml Campari | 20ml Vault Rosso Vermouth (or alternative red vermouth) | Orange Peel | Ice

Method:
Add all the spirits into a rocks glass then add the ice cubes to the top. Stir the ice with a bar spoon for 20-30 seconds to dissolve a little. Garnish with some fresh orange peel or a maraschino cherry.

Barrel Bramble

35ml Abingdon Single Malt Barrel Aged gin | 25ml Freshly squeezed lemon juice | 10ml Sugar syrup (1:1) | 15ml Abingdon Sloe gin (or crème de mure)

Glass: Rocks

Method:
Add all ingredients into a shaker with cubed ice. Shake vigorously for 3-4 seconds and pour all contents into a rocks glass over crushed ice
Add more crushed ice and gently float the Abingdon Sloe gin on top. Garnish with a lemon wedge and seasonal berries.

Oxfordshire Mule

40ml Abingdon Single Malt Barrel Aged gin| 10ml Triple Sec | 35ml Freshly squeezed pink grapefruit juice| 1 dash of Angostura bitters| Top up with premium ginger ale or ginger beer

Glass: Hi-ball

Method:
Add all ingredients into a hi-ball glass, add ice and stir until well mixed. Top with ginger ale or beer. Garnish with a thin half grapefruit slice

Port of Manhattan

40ml Abingdon Port Barrel Aged gin | 15ml Sweet vermouth | 5ml Port | 1 dash of Angostura bitters

Glass: Martini

Method:
Add all ingredients into a mixing glass with plenty of cubed ice. Stir for 8-10 seconds and pour into a pre-chilled martini glass. Garnish with a lemon or orange twist.

Ruby and Sloe

25ml Abingdon Port Barrel Aged gin | 25ml Abingdon Sloe gin | Fever Tree tonic or ginger ale |

Glass: Rocks

Method:
Add the gins to a rocks glass, fill with cubed ice and top up with your desired mixer. Garnish with strawberry slices and a squeezed lemon or lime wedge.

Port of Manhattan

40ml Abingdon Port Barrel Aged gin | 15ml Sweet vermouth | 5ml Port | 1 dash of Angostura bitters

Glass: Martini

Method:
Add all ingredients into a mixing glass with plenty of cubed ice. Stir for 8-10 seconds and pour into a pre-chilled martini glass. Garnish with a lemon or orange twist.

Made in Madeira

25ml Abingdon Madeira Barrel Aged gin | 15ml Abingdon Sloe gin | 10ml Lemon juice | 50ml Prosecco (dry) | 75ml Lemonade | 5ml Cherry syrup (from a jar of Luxardo or Amarena cherries)

Glass: Hi-ball

Method:
Add all ingredients into a hi-ball glass, add cubed ice and stir well. Garnish with a cherry and a thin half pink grapefruit slice.

Honey Collins

50ml Abingdon Madeira Barrel Aged gin | 25ml Lemon juice | 20ml Honey | 1 dash of Angostura orange bitters | Top up with soda water

Glass: Hi-ball

Method:
Disolve the honey in the lemon juice and a splash of soda water in a hi-ball glass. Add the gin and bitters followed by cubed ice to the top of the glass. Top up with soda water and garnish with a slice of honeycomb or lemon wedge.

The Abingdon Yacht Club

40ml Abingdon Madeira Barrel Aged gin | 10ml Sweet vermouth | 10ml Apricot liqueur | 1 dash of Angostura orange bitters

Glass: Martini

Method:
Add all ingredients into a mixing glass with plenty of cubed ice. Stir for 8-10 seconds and pour into a pre-chilled martini glass. Garnish with a lemon twist.

Sloe Gin Royale

20ml Abingdon Sloe Gin | Dry prosecco or champagne

Method:
Add the sloe gin to a champagne flute and then top up with prosecco or champagne.

Copper Pot Distilled

We distil all our spirits the traditional way using our copper pot still, Jenny. She plays a huge part in producing our smooth & flavoursome award-winning spirits.

One Shot Method

All our gins are distilled using the ‘one shot’ method. Only purified water is added post distillation and we don't use concentrates, artificial colours or flavourings

Small Batch

We produce hand crafted spirits with the utmost quality. Each batch Jenny produces is no more than 65 bottles so we can keep total control on production quality levels.

Awards

THE Gin MASTERS GOLD 2021
IWSC2021-Gold-Medal-Hi-Res
ISC
W8 Bronze
London Spirits
IWSC
Gin Guide Awards

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