Bombay No. 2
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Coupe glass
- Ice: Ice
- Garnish: Orange zest twist
- ABV: 20%
Ingredients
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- Martini Extra Dry vermouth — ¾ oz (22.5 ml)
- Martini Rosso sweet vermouth — ¾ oz (22.5 ml)
- Orange Curaçao liqueur — 0 oz (2.5 ml)
- La Fée Parisienne absinthe (omit for Cocktails Made Easy) — 0 oz (1.2 ml)
How to make it
- STIR all ingredients with ice.
- Fine strain into chilled glass.
A cocktail with cognac and vermouths.
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