Bamboo recipe
A graceful, low-ABV sherry and vermouth cocktail that proves an aperitif can still feel complete.
Method: Stir ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Martini Family
Ingredients
- 1 1/2 oz Dry Fino Sherry
- 1 1/2 oz Dry Vermouth
- 2 dashes Orange Bitters
- 1 dash Angostura Bitters
How to make a Bamboo
- Chill a coupe or Nick & Nora glass.
- Add sherry, dry vermouth, and both bitters to a mixing glass with ice.
- Stir until the mixing glass is frosty on the outside.
- Strain into the chilled serving glass.
- Express a lemon twist over the top and drop it in.
Garnish
Lemon twist.
Pro tip
Refrigerate both sherry and vermouth after opening. This drink is only as crisp as its wines are fresh.
History of the Bamboo
The Bamboo is generally credited to Louis Eppinger at the Grand Hotel in Yokohama in the 1890s. It became a favorite of travelers looking for something sophisticated before dinner without a heavy pour of spirit.
Flavour profile
Dry, Herbal, Nutty, Citrus
Variations
- Bamboo 50/50 — Use equal parts fino and blanc vermouth for a softer, lightly floral version.
- Adonis — Use sweet vermouth instead of dry vermouth for a richer sherry aperitif.
- Bamboo with Manzanilla — Use saline Manzanilla sherry for more seaside character.
Practise making the Bamboo in the free Virtual Bar game.