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Thought to be the original Bamboo recipe with 2 parts dry fino sherry to 1 part rich sweet vermouth (modern recipes are usually equal parts). Balanced and complex, heavier than Bamboo recipes with dry vermouth.
Adapted from a recipe in Thomas Stuart's 1904 Stuart's Fancy Drinks and How to mix them.
For more information on the Bamboo cocktail and it's many variations see our Bamboo cocktail page.