Abbey Sour



  • 35ml Blended Scotch Whisky
  • 25ml Buckfast Tonic Wine
  • 25ml Lemon Juice
  • 15ml Sugar Syrup
  • 10ml Egg White


Add all ingredients to a shaker except Buckfast. Shake for 10 seconds with cubed ice to chill, aerate and dilute by 20%. Sieve over cubed ice into a double old-fashioned glass. Float Buckfast on top.

Don't forget to buy the Buckfast!

Cocktail Recipes produced by Ian Sanderson for Buckfast.


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