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| 1 fl oz | Del Maguey Vida Clásico Mezcal |
| 2⁄3 fl oz | Lustau Jarana Fino Sherry (chilled) |
| 1⁄3 fl oz | Strucchi Dry Vermouth (chilled) |
| 5⁄6 fl oz | Tomato liqueur |
| 1⁄2 fl oz | Tomato water (clarified tomato juice) (chilled) |
| 6 drop | Orange cream citrate |
| 3 dash | Fee Brothers Celery bitters |
Photographed in a Bobo Shakerato
- 600g of tomatoes (ideally, 2 beef tomatoes with cherry tomatoes to make up the weight)
- 5g of sea salt
Blend tomatoes and salt into a puree, then use a Superbag to strain by hanging it in the fridge over a container to catch the dripping juice. Repeat using a coffee filter in place of the Superbag.
Bottle, refrigerate and use within 2 days.
One serving of Tomato Bamboo contains 137 calories
Recipe contains the following allergens:
Adapted from a recipe created in 2022 by Victor Maggiolo at Amaro Bar in Kensington, London, England.
Original recipe by Victor Maggiolo, 1922
30ml Siete Misterios Doble Jey
20ml Tio Pepe Sherry
10ml Extra Dry Vermouth
25ml La Tomato Liqueur
15ml Clarified San Marzano Tomato Juice
2.5ml Citric Acid Solution 20%
3 dashes Fee Brothers Celery Bitters
This cocktail takes the classic Bamboo to new levels of savoury deliciousness.
Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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