Bombay Cocktail

Pro tips

• Chill your coupe glass in the freezer for at least 15 minutes before stirring the cocktail to keep it cold longer without dilution.
• Measure the anise precisely—¼ tsp is enough to add aroma without overpowering; too much creates a dominating licorice flavor.
• Stir with clear ice (or a single large cube) rather than shaking to preserve the silky, spirit-forward texture and avoid cloudiness.
• Add the dry vermouth first to the mixing glass, then sweet vermouth and brandy, so flavors meld evenly as you stir.

Substitutions

• Dry Vermouth → Dry white wine (use slightly less, ~⅜ oz, to avoid over-diluting)
• Triple Sec → Cointreau or Grand Marnier (more complex citrus flavor)
• Brandy → Cognac or aged rum (maintains body and warmth)

Equipment

mixing glass · bar spoon · jigger · coupe or cocktail glass

What type of brandy works best for a Bombay cocktail?

Use a mid-range cognac or brandy—avoid premium bottles since they're balanced with other ingredients, and avoid low-quality options that lack smoothness.

Can you make a Bombay cocktail without anise?

Yes, you can omit it, though anise adds a distinctive licorice note. Alternatively, use a few drops of Pernod or pastis for similar flavor.

Should a Bombay cocktail be served stirred or shaken?

Stir it gently with ice for 20–30 seconds to chill and dilute slightly without aerating or clouding the spirit-forward drink.

What glass is traditional for a Bombay cocktail?

Serve in a coupe or cocktail glass, chilled beforehand, optionally with a lemon twist or cherry.