Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Fino sherry |
| 1 1⁄2 fl oz | Noilly Prat Extra Dry |
| 1⁄6 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
| 2 dash | Orange bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Dry, delicate. Aromatic and complex.
About:
Adapted from a recipe by Joaquín Simó, New York City, USA.
Based on the classic Bamboo cocktail. For more information see our Bamboo cocktail page.
