Bombay No. 2

Difford's Guide
User Rating

Ingredients

Barware

Taça Coupe
Measuring jigger
Mixing glass
Bar spoon
Strainer
Fine sieve

Nutrition

191 calorias

Styles & Flavours

Times, Seasons & Occasions

Bartender

Bombay No. 2 image

Servir em

Taça Coupe

Decoração:

Twist de casca de laranja.

Como fazer:

MEXER os ingredientes com gelo e coar duplamente para um copo gelado.

1 1/2 fl oz Cognac VSOP
1/4 fl oz Triple sec
3/4 fl oz Noilly Prat Extra Dry
3/4 fl oz Martini Rosso sweet vermouth
1/6 fl oz La Fee Parisienne absinthe (omit for Cocktails Made Easy)
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Our comment:

Um Martini estilo Sazerac suave e complexo.

History:

Adaptation do livro de Harry Craddock The Savoy Cocktail Book de 1930.

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