Bombay Dry Gin belongs to the long London Dry tradition behind the Bombay name. Its recipe traces back to 1761 and is built around eight botanicals: juniper, lemon peel, coriander seed, orris root, angelica root, bitter almonds, liquorice and cassia bark. Bottled at 37.5% ABV, it offers a classic, clearly structured take on dry gin.

Juniper leads the aromatic profile, with lemon peel bringing lift and coriander adding a peppery-citrus edge. Angelica and orris give the recipe a dry, rooty backbone, while cassia and liquorice bring restrained warmth. Bitter almond adds a subtle rounded note rather than sweetness.

The palate is dry and focused. Citrus and spice appear around the juniper core, then the roots and cassia leave a gently warming finish. It has the straightforward architecture that makes a London Dry so useful behind the bar: recognisable in a gin and tonic, firm enough for a Martini, and steady in a Negroni.

Serve Bombay Dry Gin in a chilled highball or balloon glass full of ice, topped with Fever-Tree Indian Tonic Water and a strip of lemon peel. Express the peel over the surface before dropping it in. The garnish reinforces the recipe's citrus note while leaving the juniper and spice in view.

Its eight-botanical recipe rewards attention to temperature and dilution. At first citrus and juniper are most evident; as ice melts, coriander, cassia and liquorice become clearer. That evolution explains why the gin works in a simple highball and a stirred classic alike: it has enough dry structure to carry other ingredients while remaining legible in its own right.