Bamboo Cocktail (Joaquín Simó's recipe)

Serve in a

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

Review:

Dry, delicate. Aromatic and complex.

Variant:

Bamboo Cocktail (Difford's 'classic' recipe) with 2 parts fino sherry to 2 parts split vermouths.
Bamboo Cocktail (Stuart's 1904 recipe) with 2 parts fino sherry to 1 sweet vermouth.
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 (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 by Joaquín Simó, New York City, USA.
Bamboo Cocktail history

More cocktails by Joaquín Simó

Nutrition:

One serving of Bamboo Cocktail (Joaquín Simó's recipe) contains 99 calories.

Alcohol content:

• 0.9 standard drinks
• 13.48% alc./vol. (26.96° proof)
• 13 grams of pure alcohol