Bombay Cocktail

Pro tips

• Use a heavy-bottomed bar spoon and chill your glass with ice water for 30 seconds before straining to maintain temperature.
• Pour vermouths and liqueurs first, then add brandy last to avoid uneven mixing and ensure proper dilution.
• Stir slowly and deliberately for exactly 30 seconds—over-stirring waters down the drink and dilutes the spirit flavors.
• Taste and adjust ratios slightly if your vermouth brands differ in sweetness or botanical intensity.

Substitutions

• Dry Vermouth → Bianco vermouth (if dry vermouth unavailable; expect slightly more sweetness)
• Triple Sec → Cointreau or other orange liqueur (comparable citrus profile)
• Anisette → Pastis or ouzo (1/4 tsp, for stronger licorice note)

Equipment

Bar spoon (long-handled) · Mixing glass or cocktail shaker · Jigger or measure · Coupe or martini glass (chilled)

What is the difference between dry and sweet vermouth in this cocktail?

Dry vermouth adds botanical dryness and herbal notes, while sweet vermouth contributes vanilla, caramel, and spice complexity. Together they create the cocktail's balanced flavor profile.

Should the Bombay cocktail be shaken or stirred?

Stir the cocktail with ice for 30 seconds to chill and dilute slightly, then strain into a coupe or martini glass. This preserves the spirit-forward character.

Can I make a larger batch for a party?

Yes. Multiply all ingredients by the number of servings, stir with ice in a pitcher for 1-2 minutes, and strain into chilled glasses.

What does anisette contribute to the flavor?

Anisette adds a subtle licorice and almond sweetness that rounds out the herbal vermouth and citrus notes from the triple sec.