Skip to content
Sip Curator
Log in Sign up
All cocktails Bombay No. 2

Log in to see whether your bar can pour this

Bombay No. 2

Classic/vintage · Cocktails Made Easy · Nightcap/sipping

4.0 42 ratings

Favorite

Ingredients

1 1/2 oz Cognac (brandy)
3/4 oz Dry vermouth
3/4 oz Rosso/sweet vermouth
1/12 oz Orange Curaçao
1/24 oz Absinthe

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

23.1% alc./vol. · 1.5 standard drinks · 175 calories

History

A smooth and complex Sazerac-style Martini. The creator revisited this cocktail in July 2021, aiming to align it more closely with the version presented in The Savoy Cocktail Book. The prior iteration contained: 45ml cognac, 7.5ml triple sec, 22.5ml dry vermouth, 22.5ml rosso vermouth, and 5ml absinthe.

Adapted from Harry Craddock's 1930 book, The Savoy Cocktail Book, this recipe for the BOMBAY COCKTAIL (No. 2.) includes 1 dash Absinthe, 2 dashes Curaçao, ¼ French Vermouth, ¼ Italian Vermouth, and ½ Brandy. It should be shaken well and strained into a cocktail glass.

Created by Harry Craddock