Bamboo Cocktail (Stuart's 1904 recipe)

Serve in a

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of lemon zest twist.
3. STIR all ingredients with ice.
4. FINE STRAIN into chilled glass.
5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Lustau Jarana Fino Sherry – Sulphur Dioxide/Sulphites
• Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites

Review:

Balanced and complex, heavier than Bamboo recipes with dry vermouth.

Variant:

Bamboo Cocktail (Difford's 'classic' recipe) with 2 parts fino sherry to 2 parts split vermouths.
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
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 in Thomas Stuart's 1904 Stuart's Fancy Drinks and How to mix them.
Bamboo Cocktail history.

Nutrition:

One serving of Bamboo Cocktail (Stuart's 1904 recipe) contains 93 calories.

Alcohol content:

• 0.8 standard drinks
• 12.11% alc./vol. (24.22° proof)
• 10.9 grams of pure alcohol