Bombay Drink recipe

Shake up your bartending skills with a delicious Bombay Cocktail! This classic drink features the perfect combination of brandy, dry vermouth, sweet vermouth, Triple Sec, and a dash of Absinthe for a unique twist. Use a kitchen strainer to dispose of fruit pieces and stir like a pro with a metal straw or bar spoon. Serve in a stylish cocktail glass and impress your guests with your mixology expertise.

Bombay Cocktail Ingredients

• 2 oz Brandy
• 1/2 oz dry vermouth
• 1/2 oz sweet vermouth
• 1/2 tsp Triple Sec
• dash Absinthe

Bombay Cocktail Equipment

Bombay Cocktail Recipe

Recommend: serve in Cocktail glass

The Bombay Cocktail: A Classic Drink with Endless Variations

The Bombay Cocktail is a classic drink that has been popular for decades. Its origins can be traced back to the early 1900s, and it has remained a staple in bars and restaurants ever since. This cocktail is famous for its unique combination of ingredients, including brandy, dry vermouth, sweet vermouth, Triple Sec, and a dash of Absinthe. In this article, we will explore the history and popularity of the Bombay Cocktail, the role of each ingredient, how to garnish it, variations of the drink, and common mistakes to avoid.

Popularity

The Bombay Cocktail was first mentioned in Harry Craddock's 1930 Savoy Cocktail Book, which is a classic reference for cocktail recipes. It is believed that the drink was named after the Bombay Club, a popular restaurant in Washington, D.C., in the early 1900s. The Bombay Cocktail has since become a favorite among cocktail enthusiasts due to its unique taste and appearance.

The Bombay Cocktail is known for its rich amber color and smooth taste. It is typically served in a cocktail glass, which is a stemmed glass with a wide bowl that narrows at the top. The drink's appearance is enhanced by the use of a metal straw or teaspoon to stir properly, and a kitchen strainer is used to dispose of fruit pieces. For a professional touch, a bar spoon is recommended.

Ingredient Roles

Each ingredient in the Bombay Cocktail plays a vital role in the drink's taste profile. Let's take a closer look at each ingredient's role:

Brandy

Brandy is a distilled spirit made from fermented fruit juice, usually from grapes. It is the base spirit in the Bombay Cocktail and provides a smooth, rich taste.

Dry Vermouth

Dry vermouth is a fortified wine that is flavored with various botanicals, including herbs, spices, and citrus peel. It adds a subtle, dry flavor to the drink.

Sweet Vermouth

Sweet vermouth is a fortified wine that is flavored with various botanicals, including herbs, spices, and fruit. It adds a sweet, slightly fruity taste to the drink.

Triple Sec

Triple Sec is a type of orange liqueur that is made from the peels of bitter and sweet oranges. It adds a sweet, citrusy flavor to the drink.

Absinthe

Absinthe is a distilled spirit that is flavored with various botanicals, including wormwood. It adds a strong, herbal flavor to the drink.

How to Garnish

The Bombay Cocktail is typically garnished with a lemon twist, which is a thin strip of lemon peel. The lemon twist is essential in giving the drink a citrusy aroma and adds a touch of visual appeal. To garnish the drink, use a vegetable peeler or a knife to peel a thin strip of lemon peel, making sure to avoid the white pith. Twist the peel over the drink to release its oils, and then place it on the rim of the glass.

Variations

The Bombay Cocktail is a versatile drink that lends itself well to various variations. Here are some popular variations:

Virgin/Mocktail Version

To make a virgin or mocktail version of the Bombay Cocktail, simply omit the brandy and Absinthe. Replace them with 2 ounces of orange juice and a dash of orange bitters. This version is perfect for those who do not drink alcohol or are the designated driver.

Gluten-Free Version

To make a gluten-free version of the Bombay Cocktail, make sure to use a gluten-free brand of Triple Sec and vermouth. Some popular brands include Cointreau and Dolin Vermouth de Chambéry.

Vegan Version

The Bombay Cocktail is already vegan-friendly as none of its ingredients contain animal products.

Keto Version

To make a keto-friendly version of the Bombay Cocktail, replace the sweet vermouth with dry vermouth and use a sugar-free Triple Sec. Some popular sugar-free Triple Sec brands include Monin and Jordan's Skinny Syrups.

Low-Calorie Version

To make a low-calorie version of the Bombay Cocktail, use a sugar-free Triple Sec and replace the brandy with a low-calorie spirit like vodka or gin. This version is perfect for those who are watching their calorie intake.

Common Mistakes When Making

There are some common mistakes to avoid when making the Bombay Cocktail. These include:

• Using too much Absinthe: Absinthe has a strong flavor and can easily overpower the other ingredients. Use only a dash to add a subtle herbal flavor to the drink.
• Not stirring the drink properly: The Bombay Cocktail should be stirred gently with a metal straw or teaspoon to ensure that the flavors are properly mixed.
• Using a low-quality brandy: The quality of the brandy you use will greatly affect the taste of the drink. Invest in a good quality brandy for the best results.
• Using the wrong type of glass: The Bombay Cocktail should be served in a cocktail glass to enhance its appearance and aroma. Using the wrong type of glass can affect the drink's taste and presentation.

In conclusion, the Bombay Cocktail is a classic drink that has stood the test of time. With its unique combination of ingredients, it has become a favorite among cocktail enthusiasts. Whether you prefer the traditional recipe or one of its many variations, the Bombay Cocktail is sure to please. Just remember to avoid the common mistakes and garnish it with a lemon twist for that extra touch of elegance.

If you are going to order Bombay Cocktail in a bar, don’t forget to mention all the ingredients to the bartender. Bombay Cocktail can be served with different ingredients in different places.