In 1884, bartender Johnnie Taylor of New York City bar was asked to create a new drink for the Abbey. He invented the Abbey cocktail by mixing gin, Italian vermouth, and Benedictine. The orange bitters balance it so well, resulting in a delicious old-fashioned cocktail that is both fulfilling and a treat to drink.This drink proved popular as a favorite among the bar staff. Fresh orange juice is preferred for this drink and as an orange contains 2 to 3 ounces of juice on average, squeezing one will be suffice for more than 2 cocktails. The most popular variations of this cocktail are the Bronx Cocktail and Horse's Neck.