Back to the Savoy Cocktail Book. Still on the B’s. The Bombay Cocktail #1 calls for something named East Indian Punch, which I don’t have because it seems to be defunct. It was perhaps similar to Swedish Punsch, perhaps even a proprietary name for a brand of Swedish Punsch. But I don’t know for sure. Maybe I’ll try it that way at some point, but in the meantime I’ve got plenty of cocktails for which I do have the legitimate ingredients.
I wasn’t too excited about this one, based on what’s in it. Let’s just get right to it.
1 dash absinthe
2 dashes curaçao
1/4 Italian (red) vermouth
1/4 French (white) vermouth
I used 3/4 of an ounce for the vermouth, and 1 1/2 ounces of brandy. Shake with ice, strain into a chilled cocktail glass.
A little absinthe goes a long way in cocktails, I find. In fact, while I love absinthe (more on that in a future post), I am not a huge fan of it in mixed drinks. The flavor tends to dominate pretty easily, which kind of defeats the purpose of a mixed drink. In this case, with just a single dash, it doesn’t take over too much. In fact, the lingering taste after you swallow is a pretty good mix of the absinthe and the curaçao. Overall, though, this one tastes pretty much like brandy and vermouth. It’s not bad, just not very memorable. If brandy and vermouth are really your thing, you might give this one a try. Otherwise, I can’t recommend it very strongly. Three livers, if only because there’s nothing really bad about it. But there’s nothing really good either.