Serve in aCoupe glass
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.
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.
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.
Shake well and strain into cocktail glass.
One serving of Bombay No. 2 contains 166 calories.