Bombay Cocktail

Pro tips

• Measure ingredients precisely—this recipe's success depends on the ratio of two vermouths to apricot nectar.
• Chill your mixing glass and serving glass with ice before combining ingredients to maintain optimal temperature.
• Use a light hand with absinthe and curaçao; these potent ingredients can easily overpower if over-poured.
• Stir gently rather than shake to preserve the delicate herbal and aromatic qualities of the vermouths.

Substitutions

• Old Mr. Boston Apricot Nectar → apricot brandy or apricot schnapps (1:1 ratio)
• French Vermouth → dry vermouth like Noilly Prat (maintains dryness and herbaceous profile)
• Italian Vermouth → sweet vermouth like Carpano (increases sweetness slightly)
• Curaçao → triple sec (similar citrus profile with slightly less almond notes)

Storage & make-ahead

This is a cocktail best served immediately after preparation. No storage or make-ahead application.

Equipment

cocktail mixing glass · bar spoon or long spoon · jigger or measuring tool · strainer

What is the difference between French and Italian vermouth in this recipe?

French vermouth is typically drier with herbaceous notes, while Italian vermouth is sweeter with more vanilla and caramel. Both are essential to the Bombay's balanced flavor.

Can I make a larger batch of Bombay cocktails?

Yes, scale all ingredients proportionally. For 4 servings, use 1 gl French vermouth, 1 gl Italian vermouth, 2 gl apricot nectar, 4 dashes absinthe, and 8 dashes curaçao.

What type of absinthe should I use?

Use standard absinthe or a quality substitute like pastis. Only a dash is needed, so the type won't drastically change the drink.

Should this cocktail be served chilled or at room temperature?

Serve chilled. Stir with ice and strain into a glass, or chill glasses beforehand for the best flavor and mouthfeel.

What is Old Mr. Boston Apricot Nectar?

It's a flavored brandy/liqueur product with apricot flavor. If unavailable, substitute with apricot brandy or apricot schnapps in equal measure.