Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Bombay Cocktail

A brandy cocktail variant with curacoa added to the aromatic base.

Served in Wine glass. Ice: Chipped ice.

Variants (4)

American and Other Drinks by Charlie Paul (1884, p.19)

lemon peel — Placed in the finished drink.acid
dashAngostura bitters — angostura bittersbase
0.5brandy — Source says half a wine glass.base
dashcuracao — curacoamodifier
dashplain syrup — Source says two drops.sweetener
  1. Fill a tumbler with chipped ice.
  2. Add the ingredients, stir well with a long spoon, strain off, and add a piece of lemon peel.

Garnish: Lemon peel

Ice: Chipped ice

Bariana by Louis Fouquet (1896, p.18) — Bariana 1896, No. 7

1 zestlemon peel — lemon zestacid
3 dashAngostura bitters — angosturabase
fillcognac — cognac Curlierbase
3 dashcreme de noyau — creme de noyauxmodifier
4 dashcuracao modifier
1 teaspoonpowdered sugar — sucre poudresweetener
  1. Stir ingredients well with ice in mixing glass A, strain into glass D, add lemon zest, and serve.

Garnish: Lemon zest

Ice: Small pieces of ice

Recipes of American and Other Iced Drinks by Charlie Paul (1902, p.13)

lemon peel — Put in the finished drink.acid
dashAngostura bitters — Source says three or four drops.base
0.5brandy — Source says half a wine glass.base
dashcuracao — curacoamodifier
dashplain syrup — Source says two drops.sweetener
  1. Fill a tumbler with chipped ice.
  2. Add the ingredients, stir well with a long spoon, strain off, and put in a piece of lemon peel.

Garnish: Lemon peel

Ice: Chipped ice

Le Barman by Olivier Mayor (1921) — Olivier Mayor 1921, Cocktails Short Drinks section

2 tablespoonfulcognac base
2 tablespoonfulcuracao base
1 spoonfulcrushed ice other
0.5 piecelemon zest other
1 teaspoonfulgum syrup sweetener
  1. Shake in a shaker.

Garnish: Lemon zest

Ice: Crushed ice

See also: Brandy Cocktail