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Another beauty from Harry Craddock.  Found in the pages of the Savoy Cocktail Book, this looks to be a third cousin to the Sidecar cocktail. But, this is not for the faint of heart.  A seriously boozy tipple, the small serving size of this is well-chosen.  If you double the recipe you’re asking for trouble.

It’s possible I suppose that Mr. Craddock created this in tribute to the other famous bartending Harry of the day, Harry MacElhone who was head bartender at Harry’s New York Bar in Paris, France. But, in all likelihood it is probably named for the fact that the two main ingredients hail from France.  In any case, this is a tasty little number that will certainly bring to mind the silver age of cocktails.

Champs-Élysées
1oz brandy
0.5oz yellow Chartreuse
0.5oz lemon juice
1 tsp simple syrup
1 dash Angostura bitters

Shake with ice and strain into chilled cocktail glass.

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Chances are, if you’ve done any cocktail research you’ve come across the name Harry Craddock.  Harry was an American bartender working at the London Savoy Hotel during prohibition and author of “The Savoy Cocktail Book”, still in print after 83 years.  The Bombay is one of the creations you can find in its pages.  Whether he invented it or not, is unknown.  I’m not sure why the Mr. Boston Guide calls for anisette, since absinthe was originally used and is widely available today.  I made it with anisette however, and felt it was too sweet.  I did like the orange and licorice flavor though.

Bombay
1oz brandy
0.5oz dry vermouth
0.5oz sweet vermouth
0.25oz triple sec
0.25 tsp anisette

Stir with ice and strain into chilled cocktail glass.

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