Bombay Cocktail

Absinthe and Brandy—The Bombay Cocktail

Ingrédients [ oz \| cl ]	[ Mon bar ]
1 ¹⁄₂ oz Brandy	[ Ajouter ]
0.125 c. à café Absinthe	[ Ajouter ]
0.25 c. à café Grand Marnier	[ Ajouter ]
¹⁄₄ oz Vermouth blanc	[ Ajouter ]
¹⁄₄ oz Vermouth rouge	[ Ajouter ]

Méthode: Préparer dans un shaker
Verre: à cocktail
Recette:

Stir with ice and strain into cocktail glass

Volume: 2,1 oz
Unités d'alcool: 2,1 verres standard
Alcool par volume (ABV): 34%

Popularité

Nombre de visionnement: 38947
Evaluation moyenne: 8,0 (1 évaluation)

Mon évaluation

Histoire

By Doug Ford
The Bombay Cocktail is an obscure bit of greatness from Harry Craddock’s 1930 Savoy Cocktail Book. If anise or absinthe is part of your palate, if the Sazerac or the Corpse Reviver are on your regular list of suspects, then spend some time with the Bombay.

In the Savoy, the drink is officially known as the “Bombay Cocktail (No. 2).” * Craddock’s original recipe matches brandy with a hefty dose of vermouth and a very light seasoning of curaçao and absinthe. He’s heavy-handed with the vermouth—equal parts of brandy and combined vermouths. I like vermouth as much as the next guy, but this is the wrong place to put it up front. The Bombay works better as a brandy-driven cocktail, with much-reduced proportions of sweet and dry vermouths.

Cocktails apparentés

Corpse Reviver No.2
La version #1 de ce cocktail a probablement déjà existée mais personne ne semble s'en souvenir. Cette 2e version se montre à la hauteur des grands cocktails.
Sazerac
One of the oldest known cocktail

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Commentaires

Ajouter un commentaire pour ce drink:

Ajouté par CraigYoung le 2013-10-25 18:18:05
Dernière mise-à-jour le 2013-10-25 18:23:31
Statut: Aprouvé