Launch Library
Bombay
A brandy cocktail laced with both vermouths, curaçao, and absinthe — aromatic, dry, and a little exotic. A grand old after-dinner pour.
Servings
Served inCoupe
MethodStirred
Ingredients
- Cognac1½ ounces
- Dry Vermouth½ ounce
- Sweet Vermouth½ ounce
- Orange Curaçao¼ ounce
- Absinthe1 dash
- Orange Twist1 each
Directions
Stir cognac, dry vermouth, sweet vermouth, curaçao, and absinthe with ice. Strain into a chilled coupe. Garnish with an orange twist.
Notes
A Savoy-era classic. The absinthe is a dash, the curaçao a small sweetener; the brandy and vermouths carry it.