Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Cognac (brandy) |
3/4 fl oz | Dry vermouth |
3/4 fl oz | Rosso/rouge (sweet) 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.

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:
- 1.6 standard drinks
- 24.05% alc./vol. (48.1° proof)
- 22.5 grams of pure alcohol
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