Here is a recipe which come to me from W.J. Tarling’s, Cafe Royal Cocktail Book (Coronation Edition) which was published in 1937.  An interesting point about the Cafe Royal Cocktail Book is that Mr. Tarling used the left side margin to credit the inventors of many of the cocktails in the book. Presumably, the cocktails which are un-credited in the book were well-known servings at the time, and either did not need to be credited or the creators of these cocktails were unknown to Tarling.

The Abbey is such a cocktail.

The Abbey

2 oz Pinnacle Gin
1 oz Lillet (Sub Fresh Vermouth)
1 oz Orange Juice
1 dash Angostura Bitters
ice
orange peel garnish

Add the first five Ingredients into a cocktail Shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a lemon zest twist

Note: This recipe only works well with fresh vermouth. If your bottle has been open for more than a few days the aromatized wine will have undergone a very undesirable change, and the oxidized flavour of the vermouth will ruin the cocktail.