Garnish:
Lemon zest twist (discarded) & olive - preferably pimiento-stuffed ('pimola' olive)
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Noilly Prat Extra Dry |
| 1 1/2 fl oz | Fino sherry |
| 2 dash | Orange Bitters by Angostura |
| 2 drop | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This bone dry cocktail makes for a great aperitif, but you may find the Bamboo 'Perfect' version of this cocktail easier going.
History:
Adapted from a recipe in William T. Boothby's 1908 World Drinks and How to Mix Them.
For more information on the origin of the Bamboo cocktail, see our Bamboo cocktail page.
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