Bombay Cocktail (No.2)

1 ds Absinthe
2 ds Triple sec, Cointreau
1⁄4 oz Dry vermouth
1⁄4 oz Sweet vermouth
1⁄2 oz Brandy
Instructions

Shake, stain, straight up, cocktail glass

Notes

Some prefer a much larger dose of brandy (1 1/2 oz) for a more modern balance. Some might also prefer to stir.

Cocktail summary
Posted by Dan on
Created by
Savoy Cocktail Book, Harry Craddock
Year
1930's
Is an
authentic recipe
Reference

http://egullet.org/p1361185 http://cold-glass.com/2011/02/11/absinthe-and-brandy-the-bombay-cocktai…

Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Very similar to Black Pagoda
Similar cocktails
  • Bombay Cocktail — Brandy, Sweet vermouth, Dry vermouth, Curaçao, Orange bitters, Absinthe, Lemon zest
  • Black Pagoda — Brandy, Sweet vermouth, Dry vermouth, Triple sec
  • SWOtrog — Whiskey, Dry vermouth, Triple sec, Orange bitters, Citron liqueur
  • Milwaukie — Kinnickinnic Whiskey, Dry vermouth, Rehorst Citrus & Honey Vodka, Orange bitters, Honey syrup, Pineapple
  • Cornucopia (Claphamcocktails) — Corn Whiskey, RinQuinQuin a la Peche, Bianco Vermouth, Cachaça, Bitters, Lemon
  • Hi Falutin — Bourbon, Swedish Punsch, Byrrh
  • Dry and Fruity — Bourbon, Dry vermouth, Bitters, Fig syrup, Grapefruit juice
  • bargellino — Rye, Dry vermouth, Amaro Montenegro, Maraschino Liqueur, Orange peel
  • Scottish Hill — Scotch, Sweet vermouth, Aromatized wine, Orange liqueur, Orange bitters
  • Vieux of Christmas — Rhum Agricole, Rye, Amontillado Sherry, Bitters, Peychaud's Bitters, Lemon, Orange peel
Comments