Serve in aCoupe glass
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||Strucchi Dry Vermouth|
|1/6 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|2 dash||Angostura Aromatic Bitters|
|2 dash||Orange Bitters by Angostura|
Read about cocktail measures and measuring.
Dry, delicate. Aromatic and complex.
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.
Adapted from a recipe by Joaquín Simó, New York City, USA.
Bamboo Cocktail history
One serving of Bamboo Cocktail (Joaquín Simó's recipe) contains 99 calories.