Bombay No. 2

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Bombay No. 2 ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Cognac	45 ml	4.5 cl	1.5 oz	36 parts
Dry Vermouth	22.5 ml	2.3 cl	0.8 oz	18 parts
Sweet Vermouth	22.5 ml	2.3 cl	0.8 oz	18 parts
Dry curaçao	2.5 ml	0.3 cl	0.1 oz	2 parts
Absinthe	1.25 ml	0.1 cl	0 oz	1 part
Orange	1 piece	—	—	—

Garnish: Compact orange twist

1. 01

   Chill a coupe thoroughly and cut one short, narrow orange twist.

2. 02

   Measure the cognac, dry vermouth, sweet vermouth, dry curacao, and absinthe into a mixing glass.

3. 03

   Fill with solid ice and stir steadily for 25–30 seconds until very cold.

4. 04

   Stop when the cocktail is smooth, properly diluted, and remains crystal clear.

5. 05

   Fine-strain into the chilled coupe without transferring any ice fragments.

6. 06

   Express the orange twist over the surface, retain it neatly at the rim, and serve.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.