Bombay Cocktail

Pro tips

• Chill your mixing glass and coupe beforehand; cold ingredients matter for this stirred drink.
• Measure the dry and sweet vermouth equally (1/2 oz each) to balance herbal and sweet notes—uneven proportions throw off the drink.
• Use a high-quality absinthe substitute (like Pernod or Herbsaint) rather than omitting it; the anise note is essential to the flavor profile.
• Stir, don't shake—this preserves the silky texture and prevents over-aeration of the spirit-forward blend.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or any smooth VS brandy (note: adjust flavor profile slightly)
• Absinthe Substitute → Pastis or Pernod (note: slightly different anise intensity)
• Curaçao → Triple Sec or Cointreau (note: less citrus depth)

Storage & make-ahead

Cocktails are served immediately after mixing and should not be stored.

Equipment

mixing glass · bar spoon · jigger · cocktail strainer

Can I make a Bombay cocktail without absinthe substitute?

Yes. Omit it entirely for a less herbaceous flavor, or replace with a small dash of pastis or anise liqueur if you want similar notes.

Should a Bombay cocktail be shaken or stirred?

Stir with ice in a mixing glass for 20–30 seconds, then strain into a coupe or cocktail glass. This keeps it smooth and well-chilled.

What's the best brandy for this cocktail?

Use a smooth, medium-bodied brandy. Cognac or a quality VS brandy works well; avoid very high-proof or overly oaky varieties.

What garnish pairs with a Bombay cocktail?

A lemon twist or orange peel adds brightness; some recipes include a cherry. Keep it minimal to let the vermouth and brandy shine.