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a champagne saucer
Best served in a champagne saucer

Bombay

Type: Short Drink

Ingredients:

  • 1 1/2 msr BrandySpirit distilled from wine of grapes or other fruits e.g. see Apricot Brandy, Cherry Brandy or Blackberry Brandy. Normal non-flavoured brandy is smooth to taste and amber in colour.
  • 1 tspn PernodConcentrated aniseed flavoured liqueur which turns milky when water is added.
    Where you'll find it in the duty free shop: France
  • 2 tspn Triple SecSweet, orange Curacao.
    Substitute: Cointreau if you're not worried about your cocktails being 100% authentic.
  • 3/4 msr Vermouth (Dry)Vermouth is a fortified wine flavoured with herbs, bark and plant extracts. Dry vermouth is pale, golden and white-wine based.
  • 3/4 msr Vermouth (Rosso)Vermouth is a fortified wine flavoured with herbs, bark and plant extracts. Rosso is based on red wine, sweetened with caramel e.g. Dubonet.


Method:

Fill a champagne saucer with crushed ice.
Shake and strain the ingredients into the glass

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