The Bombay is a classic aperitif cocktail that balances French and Italian vermouths with California brandy and a touch of absinthe substitute for herbal depth. It's a sophisticated, pre-dinner drink best served cold and stirred.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Shake well with cracked ice and strain into 3 oz.
cocktail glass.
bar spoon · jigger · mixing glass · cocktail strainer
Absinthe substitute (like pastis or Pernod) adds anise and herbal notes without the high proof of true absinthe. It layers complexity into the vermouth base without overpowering the drink.
Stir this cocktail with ice for 30 seconds. Stirring preserves the delicate balance of the fortified wines and brandy without introducing excess air or dilution.
Yes, use dry vermouth in a 1:1 ratio. Avoid sweet vermouth, which would throw off the drink's balance toward the Italian side and make it too cloying.
Serve in a chilled coupe, cocktail (martini), or small rocks glass. The smaller vessel keeps the drink cold longer.
