Bamboo Cocktail (Stuart's 1904 recipe)

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Lemon zest twist

Comment:

Thought to be the original Bamboo recipe with 2 parts dry fino sherry to 1 part rich sweet vermouth (modern recipes are usually equal parts). Balanced and complex, heavier than Bamboo recipes with dry vermouth.

About:

Adapted from a recipe in the 1904 reprint of Thomas Stuart’s 1896 Stuart's Fancy Drinks and How to mix them.