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 | Rosso/rouge (sweet) vermouth |
1 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.

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
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