Bombay Gin Prices & Buyer’s Guide


The Bombay Gin brand is a line of London Dry Style Gins known for its strong Juniper influence and citrus-forward flavor profiles. The Bombay Gin brand is owned by Bacardi who produces Bombay Dry, Bombay Sapphire, and Bombay Sapphire East. Launched in 1986, the Bombay line was named due to the association with and popularity of gin in the British Raj. The Bombay Dry bottling includes eight botanicals, while the Sapphire has ten, and the Sapphire East twelve. Bombay is widely available and a solid option for a well gin, comparable to other industry giants like Tanqueray and Beefeater. 

Bombay Sapphire Products

  • Bombay Dry Gin

Bombay Dry uses eight botanicals, which is low compared to many craft gins out there and even some of its mass-produced competition. The eight botanicals are almond, lemon peel, liquorice, juniper berry, angelica, orris root, cassia bark, and coriander,  all vapor infused into the gin. Bombay dry won’t knock your socks off, but it is what it is. A solid and widely available London Dry gin sold at a reasonable price. Bottled at 43% ABV, but sometimes lower depending on the region (40% and 37.5%)

  • Bombay Sapphire

Bombay Adds an extra two botanicals to its original recipe for it’s iconic blue bottled Bombay Sapphire gin. In addition to the famous eight from Bombay Dry, Sapphire adds Moroccan cubeb berry and grains of paradise to the recipe and boosts the ABV to 47%.

  • Bombay Sapphire East

Bombay Sapphire East adds Vietnamese black pepper and Thai lemongrass to the list of botanicals, taking it to twelve in total. The ABV is dropped down to 42% to make it a lighter less aggressive gin.

Bombay Gin Pricing

Below are the latest Bombay Sapphire gin prices –

TypeBottle SizeStarting Price
BOMBAY® DRY Gin750ml$21.98
BOMBAY SAPPHIRE® East Gin750ml$23.49
Star of Bombay London Dry Gin750ml$45.09
Bombay Sapphire London Dry Gin750ml$24.99

Alternatives

  • Tanqueray

Available basically everywhere, Tanqueray is a solid option for a London dry gin. It’s very indicative of the style, and while I personally prefer it to Bombay, either one will suit the most classic gin cocktail recipes. Bottled at 43.1% ABV.

  • Beefeater

My personal go-to well gin, Beefeater is quintessential London dry gin. It’s juniper heavy and has a strong note of citrus to it. I prefer this over both Bombay and Tanqueray and it’s usually around the same price. Bottled at 47% ABV

  • Other Gins

Beyond Bombay, Beefeater, and Tanqueray there are hundreds of other gins available that fit the London dry style to choose from. While there’s no way I could cover them all here, I suggest looking into local distilleries near you to see what they offer. The beauty of gin is that it’s easy to make, and because of that gin distilleries have exploded in popularity around the globe. In addition to London Dry, there’s Plymouth gin, Old Tom gin, gins with floral profiles, barrel aged gins, Genever, Japanese and Chinese gins with Asian influenced botanicals, oceanic gins which use seaweed in their botanicals, and even arboreal gins which feature spruce and fir as flavor elements. 

Cocktails With Bombay Gin

Southside

  • 2 oz Bombay Dry, Sapphire, or Sapphire East Gin
  • 1 oz lime or lemon  juice
  • 1 oz simple syrup
  • 6-8 large mint leaves.

Shake all hard with ice and fine strain into a coupe glass.

The added mint compliments the botanicals of the gin in this souped-up version of a gimlet. Try it with added cucumber for an “Eastside” cocktail or swap in basil for the mint to make a gin basil smash.

Bee’s Knees

  • 2 oz Bombay Dry, Sapphire, or Sapphire East Gin
  • .75 oz lemon juice
  • .5 oz honey syrup

Shake all with ice and strain into a coupe.

This cocktail makes use of honey syrup, which is simply a mix of water and honey in equal parts. The water is needed to dilute the honey enough that it properly mixes into the cocktail. The wonderful thing about this simple drink is that the flavor will change significantly depending on which honey and which gin you choose to use.

Nick Lappan has worked in the restaurant industry since age 13 and most recently has worked as a cocktail bartender and bar consultant in the United States and China.