Bamboo Cocktail (Boothby's 1908 recipe)

Serve in a

How to make:

1. Select and pre-chill a Nick & Nora glass.
2. Prepare garnish of lemon zest twist (discarded) & Fragata Green Olive - preferably pimiento-stuffed ('pimola' olive).
3. STIR all ingredients with ice.
4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

• Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
• Lustau Jarana Fino Sherry – Sulphur Dioxide/Sulphites

Review:

This bone dry cocktail makes for a great apéritif, but you may find the Bamboo 'Perfect' version of this cocktail easier going.

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 (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 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 in William T. Boothby's 1908 World Drinks and How to Mix Them.
Bamboo Cocktail history.

More cocktails by The Honorable William T. “Cocktail Bill” Boothby

Nutrition:

One serving of Bamboo Cocktail (Boothby's 1908 recipe) contains 81 calories.

Alcohol content:

• 0.8 standard drinks
• 13.07% alc./vol. (26.14° proof)
• 11.8 grams of pure alcohol