Name: Bombay No. 2
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac; 22.5 ml Vermouth - Dry; 22.5 ml Vermouth - Rosso/rouge (sweet) vermouth; 2.5 ml Orange Curaçao liqueur; 1.25 ml Absinthe verte (omit for Cocktails Made Easy)

Serve in a

Coupe glass

Garnish:

Orange zest twist

How to make:

STIR all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz	Rémy Martin 1738 Cognac
3/4 fl oz	Noilly Prat Extra Dry
3/4 fl oz	Martini Rosso sweet vermouth
1/12 fl oz	Orange Curaçao liqueur
1/24 fl oz	La Fée Parisienne absinthe (omit for Cocktails Made Easy)
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Read about cocktail measures and measuring.

Buy direct from

Rémy Martin 1738 Cognac, 70cl

£ 48.75 £ 3.15 per cocktail, makes 15.5 Martini Rosso sweet vermouth, 75cl

£ 10.25 £ 0.31 per cocktail, makes 33 Pierre Ferrand Curacao, 70cl

£ 30.75 £ 0.11 per cocktail, makes 281 La Fée Parisienne absinthe, 70cl

£ 43.95 £ 0.08 per cocktail, makes 559.5

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Review:

A smooth, complex, Sazerac-style Martini.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

Adapted from 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."

I revisited my rendition of this cocktail in July 2021 to bring 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.

More cocktails by Harry Craddock