Bamboo Cocktail (Stuart's 1904 recipe)

Serve in a

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

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
• 12.75% alc./vol. (25.5° proof)
• 11.5 grams of pure alcohol