Bamboo Cocktail (Joaquín Simó's recipe)

Serve in a Coupe glass...
1½	fl oz	Fino sherry
1½	fl oz	Noilly Prat Extra Dry Vermouth
⅙	fl oz	Sugar syrup (2 sugar to 1 water)
2	dash	Angostura Aromatic Bitters
2	dash	Angostura Orange Bitters

Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Lemon zest twist

Comment:

Dry, delicate. Aromatic and complex.

About:

Adapted from a recipe by Joaquín Simó, New York City, USA.

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange

Vermouth dry

£10.95

Makes this drink 50.00 times

£7.75

Makes this drink 25.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Bamboo Cocktail (Stuart's 1904 recipe)
STIR all ingredients with ice and strain into chilled glass.

Next Cocktail

Bamboo Cocktail (with Palo Cortado Sherry)
STIR all ingredients with ice and strain into chilled glass.

The Bamboo Cocktail - history, recipes & pseudonyms

Arguably the best-known of all classic sherry cocktails, the Bamboo is also noteworthy due to its lack of base spirit – being simply a mix of sherry and vermouth, sometimes also...

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com