Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Fino sherry |
| 1 fl oz | Martini Rosso sweet vermouth |
| 1 dash | Orange bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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.
History:
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.
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