Name: Bombay No. 2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 22.5 ml Dry vermouth; 22.5 ml Rosso/sweet vermouth; 2.5 ml Orange Curaçao; 1.25 ml Absinthe

Bombay No. 2
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
³⁄₄ oz	Strucchi Dry Vermouth
³⁄₄ oz	Strucchi Rosso Vermouth
0.08 oz	Orange Curaçao liqueur
0.04 oz	La Fée Parisienne absinthe omit for Cocktails Made Easy

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A smooth, complex, Sazerac-style Martini. I revisited my rendition of this cocktail in July 2021 to bring it a little nearer to that in The Savoy Cocktail Book. The previous version comprised: 45ml cognac, 7.5ml triple sec, 22.5ml dry vermouth, 22.5ml rosso vermouth, and 5ml absinthe.

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History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

BOMBAY COCKTAIL (No. 2.)
1 Dash Absinthe.
2 Dashes Curaçao.
¼ French Vermouth.
¼ Italian Vermouth.
½ Brandy.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

More cocktails by Harry Craddock

Nutrition:

One serving of Bombay No. 2 contains 175 calories

Alcohol content:

1.5 standard drinks
23.1% alc./vol. (23.1° proof)
21.7 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 6 comments for Bombay No. 2.
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John Hinojos

13th February 2023 at 04:51

Loving both cognac and absinthe, this was perfect. Could be used as both a before or after dinner cocktail. We had after dinner with a slice of orange pound cake. Went together perfectly. A little sweet and herbal. Wonderful and warming on a rainy evening.

James Brooke

23rd July 2021 at 09:40

Very interesting and tasty drink, but mine looks nothing like the picture! How do you get a. Frothy head on a stirred and fine strained drink?

Simon Difford

23rd July 2021 at 11:10

We used to instruct to shake this cocktail, as per the original 1930 The Savoy Cocktail Book. I've now added this to our list of cocktails that need to be made for a new photograph. Thanks for pointing out.

Lucas Fiammiferi

12th March 2021 at 19:35

A very fine drink. Rich, complex flavor as written by earlier commentators. The ingredients are perfectly balanced, wouldn’t want to change anything!

John McTague

11th March 2021 at 20:57

An interesting drink and very nice. Tastes like medicinal honey and the anise flavour gradually comes through.

David M.

28th August 2020 at 04:52

Interesting blend of flavors. The absinthe was barely perceptible at the first sip, but became more prominent with time. Nice subtle citrus finish.

Geoff B.

28th August 2020 at 04:52

Sazerac-style comes through with this one with balanced sweetness. I like it super cold and the drink changes nicely as it warms with citrus and anise.

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