Colonsay Xantia Gin Cocktail

Colonsay Xantia is a nice, boozy gin cocktail recipe from The Savoy Cocktail Book (1930). Harry Craddock’s recipe calls for equal parts Gin, Yellow Chartreuse and Cherry Brandy. We've made one addition to the original, in that we’ve followed the advice of Simon Difford and included a couple of dashes of Abbotts Bitters. These fantastic bitters are a recreation of a defunct brand of bitters that were very popular in the US for many years, before they disappeared in the 1950’s

Abbotts Bitters are believed to have been used in the very first Manhattan. They also make a delicious Old Fashioned! Robert (Bob) Petrie (the genius behind Abbotts Bitters), collaborated with renowned mixologist Jake Burger to recreate these delicious bitters as close to the correct flavour as possible; using a decades-old bottle of original Abbott’s for reference. It took 5 years of hard work to perfect the final product; but they did an amazing job, because they’re complex & delicious 😋

We’ve used our award winning Colonsay Gin - Tonn Mor navy strength gin. It packs the required punch of juniper; and is deliciously dry enough to stand up to the two sweet liqueurs. Just be careful, because too many of these and you’ll be seeing double 🥴😂

Recipe and ingredients below:

1/3 Colonsay Gin - Tonn Mor

1/3 Cherry Brandy

1/3 Yellow Chartreuse

2 dashes Abbott’s Bitters

Shake all ingredients with ice for 12-15 seconds (you would think this is a stirred cocktail; but if Harry says shake, then we shake), then fine strain into a chilled cocktail glass. We’ve used a Nick & Nora because it suits the cocktail perfectly, even though that style of glass wouldn’t yet have been en vogue in 1930. We believe it was later in that decade that they became popular. Garnish with cherries

Thanks to Ant at


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