Serve in aCoupe glass
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 1/2 fl oz||Fino sherry|
|1/2 fl oz||Dry vermouth|
|1/2 fl oz||Bianco vermouth|
|1/2 fl oz||Rosso/rouge (sweet) vermouth|
|1 dash||Orange Bitters by Angostura|
Read about cocktail measures and measuring.
This Bamboo recipe achieves a 'perfect' balance between the dry mineral notes of fino sherry in contrast to both rich bianco and dry vermouths. Classically, two vermouths are used in an attempt to strike this balance but a vermouth threesome is so much more pleasing.
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 (with Palo Cortado Sherry) with 2 parts Palo Cortado sherry to 1 dry vermouth
Bamboo Cocktail (with triple-sec) with equal parts fino sherry and dry vermouth with a splash of triple sec liqueur.
Adapted from numerous other Bamboo recipes by yours truly on 2nd August 2014 and further 'perfected' in January 2023.
Bamboo Cocktail history
One serving of Bamboo Cocktail (Difford's 'Perfect' recipe) contains 95 calories.