| 1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 3/4 fl oz | Strucchi Dry Vermouth |
| 3/4 fl oz | Strucchi Rosso Vermouth |
| 1/12 fl oz | Orange Curaçao liqueur |
| 1/24 fl 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:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
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.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
BOMBAY COCKTAIL (No. 2.)
Harry Craddock, 1930
1 Dash Absinthe.
2 Dashes Curaçao.
¼ French Vermouth.
¼ Italian Vermouth.
½ Brandy.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Bombay No. 2 contains 166 calories.
Alcohol content:
- 1.5 standard drinks
- 23.1% alc./vol. (46.2° 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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