Bombay Cocktail
Brandy with both vermouths, curaçao and absinthe. A Savoy recipe.
Stirred · Coupe · Medium · about 3 minutes · about 25% ABV
Ingredients
- 30 ml Cognac
- 15 ml Dry vermouth
- 15 ml Sweet vermouth
- 5 ml Triple sec / Cointreau
- 1 dash Absinthe
- Orange twist (garnish)
Method
- Chill the glass
- Pour 30 ml cognac into the mixing glass
- Pour 15 ml dry vermouth into the mixing glass
- Pour 15 ml sweet vermouth into the mixing glass
- Pour 5 ml Triple sec / Cointreau into the mixing glass
- Add 1 dash of absinthe
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir and serve very cold.
About the Bombay Cocktail
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Bombay Cocktail FAQ
What's in a Bombay Cocktail?
30 ml cognac, 15 ml dry vermouth, 15 ml sweet vermouth, 5 ml triple sec / cointreau, 1 dash absinthe, garnished with orange twist.
How strong is a Bombay Cocktail?
About 25% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Bombay Cocktail?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Bombay Cocktail in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
