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Bombay Cocktail

Bombay Cocktail

Absinthe and Brandy—The Bombay Cocktail


Ingredients [ oz | cl ][ My Bar ]
1 12 oz Brandy[ Add ]
0.125 tsp Absinthe[ Add ]
14 oz Dry Vermouth[ Add ]
14 oz Sweet Vermouth[ Add ]
0.25 tsp Grand Marnier[ Add ]
Method: Prepare in a shaker
Glass: Cocktail
  1. Stir with ice and strain into cocktail glass

Volume: 2.1 oz
Alcohol units: 2.1 standard drinks
Alcohol by volume (ABV): 34%


Times viewed: 38324
Average Score: 8.0 (1 vote)

My Score


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.

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Added by CraigYoung on
Last updated on 2013-10-25 18:23:31
Status: Approved