1 1/2 fl oz | Lustau Jarana Fino Sherry |
1 1/2 fl oz | Strucchi Dry Vermouth |
1/4 fl oz | Cointreau triple sec liqueur |
2 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Lustau Jarana Fino Sherry – Sulphur Dioxide/Sulphites
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
For sophisticated dry palates - a touch of triple sec takes the dry edge off of fino sherry and dry vermouth.
Variant:
Bamboo Cocktail (Difford's 'classic' recipe) with 2 parts fino sherry to 2 parts split vermouths.
Bamboo Cocktail (Stuart's 1904 recipe) with 2 parts fino sherry to 1 sweet vermouth.
Bamboo Cocktail (Boothby's 1908 recipe) with equal parts dry vermouth and fino sherry, 2 dash orange bitters and 2 drops Angostura bitters.
Bamboo Cocktail (Savoy 1930 recipe) with 1½ parts fino sherry, ¾ vermouth and ¾ sweet vermouth.
Bamboo Cocktail (Joaquín Simó's recipe) with equal parts fino sherry and dry vermouth sweetened with a splash of sugar syrup.
Bamboo Cocktail (Difford's Perfect recipe) with 1½ parts fino sherry, 1 sweet vermouth and ¾ dry vermouth.
Bamboo Cocktail (with Palo Cortado Sherry) with 2 parts Palo Cortado sherry to 1 dry vermouth.
History:
Nutrition:
One serving of Bamboo (with triple sec) contains 98 calories.
Alcohol content:
- 1 standard drinks
- 14.46% alc./vol. (28.92° proof)
- 14.2 grams of pure alcohol
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