Bombay Cocktail

Pro tips

• Use equal parts dry and sweet vermouth (1/2 oz each) to avoid one overpowering the other—balance is key.
• Chill your glass before pouring to keep the drink cold longer without over-diluting.
• Stir rather than shake to preserve the delicate aromatics of the brandy and liqueurs.
• Measure the anisette and triple sec carefully—small amounts have outsized impact on flavor.

Substitutions

• Cognac → Armagnac (slightly earthier, works well with the vermouth blend)
• Anisette → Pastis or Pernod (stronger anise notes, reduce to 1/8 tsp)
• Triple Sec → Curaçao (deeper orange flavor, subtle color shift)

What type of brandy works best in a Bombay Cocktail?

Use a quality cognac or VSOP brandy. The brandy is the star, so avoid budget bottlings that will taste thin or harsh.

Should a Bombay Cocktail be served shaken or stirred?

Stir with ice for 20–30 seconds to chill and dilute slightly. Straining into a coupe or martini glass keeps it elegant and spirit-forward.

Can you batch a Bombay Cocktail in advance?

Yes. Mix all ingredients in a bottle, chill, and stir with ice just before serving. It holds well for up to 24 hours.

What is anisette and where do I find it?

Anisette is a clear, sweet liqueur flavored with anise. Find it in the liqueur aisle at most spirits retailers, or substitute pastis or Pernod if needed.

What is the best garnish for a Bombay Cocktail?

A lemon twist or dash of Angostura bitters adds brightness. Some prefer a cherry for a touch of sweetness.