Serve inNick & Nora glass
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 1/2 fl oz||Palo cortado sherry|
|3/4 fl oz||Dry vermouth|
|1 dash||Orange Bitters by Angostura|
Dry, vinous, and best enjoyed as an aperitif.
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.
- 0.8 standard drinks
- 15.57% alc./vol. (31.14° proof)
- 10.6 grams of pure alcohol
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