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 two copper pot stills. They play 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. Our batches are no more than 130 bottles so we can keep total control on production quality levels.
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