Bamboo Cocktail (with Palo Cortado Sherry)
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Bamboo Cocktail (with Palo Cortado Sherry)
Serve in a Nick & Nora glass
| 1 1⁄2 oz | Lustau Palo Cortado Península Sherry |
| 3⁄4 oz | Strucchi Dry Vermouth |
| 1 dash | Orange Bitters by Angostura |
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Palo cortado sherry, Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Dry, vinous, and best enjoyed as an aperitif.
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 (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 triple-sec) with equal parts fino sherry and dry vermouth with a splash of triple sec liqueur.
History:
Nutrition:
One serving of Bamboo Cocktail (with Palo Cortado Sherry) contains 81 calories
Alcohol content:
- 0.7 standard drinks
- 14.73% alc./vol. (14.73° proof)
- 10 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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