Reform

Review:

A simple, balanced and delicious aperitivo.

Variant:

Bamboo Cocktail (Difford's Perfect recipe) with 1½ parts fino sherry, 1 sweet vermouth and ¾ dry vermouth.
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.

History:

Adapted from a recipe discovered in the 1968, 42nd edition of Old Mr. Boston De Luxe Official Bartender's Guide compiled and edited by Leo Cotton.

Reform Cocktail.
¾ oz. Dry Vermouth
1½ oz. Sherry Wine
1 Dash Orange Bitters
Stir well with cracked ice and strain into 3 oz. cocktail glass. Serve with a cherry.

Old Mr. Boston De Luxe Official Bartender's Guide, 1968

Nutrition:

One serving of Reform contains 106 calories