Bombay Cocktail (No. 2)
1 Dash Absinthe (sadly Pernod was all they had)
3 Dashes Curacao (didn’t see brand, might have been triple sec)
1/2 Brandy (Courvoisier VSOP)
1/4 Italian Vermouth (didn’t see)
1/4 French Vermouth (didn’t see)
Shake well and strain into cocktail glass
Whenever I travel, I usually send a note to some friends asking for recommendations for cocktail bars in the city or country I am going to visit.
When we were planning our last trip to London everyone I talked to recommended we stop at Montgomery Place in the Notting Hill neighborhood of London.
I’d been making Savoy Cocktails at home for a while, and it occurred to me it might be fun to ask a bartender to make one for a change and see what came back.
I figured, if I was going to do this anywhere, the highly recommended barkeeps at Montgomery Place should be able to handle it. I mean, even though my friend Lance sez, it’s never good to play, “stump the bartender,” I figured, if they’re not busy and I know the recipe, how bad could it be to ask?
Well, OK, he did get a little grumpy.
But it is quite a tasty cocktail! And who can complain about knowing another tasty cocktail?
So, hmmm… Maybe if I gave the bartender some warning or the recipes ahead of time, this might be an interesting idea.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.