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|Ingredients [ oz | cl ]||[ My Bar ]|
|1 1⁄2 oz Brandy||[ Add ]|
|0.125 tsp Absinthe||[ Add ]|
|1⁄4 oz Dry Vermouth||[ Add ]|
|1⁄4 oz Sweet Vermouth||[ Add ]|
|0.25 tsp Grand Marnier||[ Add ]|
Volume: 2.1 oz
Alcohol units: 2.1 standard drinks
Alcohol by volume (ABV): 34%
Times viewed: 36959
Average Score: 8.0 (1 vote)
By Doug Ford
The Bombay Cocktail is an obscure bit of greatness from Harry Craddock’s 1930 Savoy Cocktail Book. If anise or absinthe is part of your palate, if the Sazerac or the Corpse Reviver are on your regular list of suspects, then spend some time with the Bombay.
In the Savoy, the drink is officially known as the “Bombay Cocktail (No. 2).” * Craddock’s original recipe matches brandy with a hefty dose of vermouth and a very light seasoning of curaçao and absinthe. He’s heavy-handed with the vermouth—equal parts of brandy and combined vermouths. I like vermouth as much as the next guy, but this is the wrong place to put it up front. The Bombay works better as a brandy-driven cocktail, with much-reduced proportions of sweet and dry vermouths.
Corpse Reviver #1 must have existed yet nobody seems to remeber it. #2 has a crisp and light taste and will regenerate the drinker.
One of the oldest known cocktail
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Added by CraigYoung on 2013-10-25 18:18:05
Last updated on 2013-10-25 18:23:31