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 | Strucchi Dry Vermouth |
| 1 1/2 fl oz | Fino sherry |
| 2 dash | Orange Bitters by Angostura |
| 2 drop | Angostura Aromatic Bitters |
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.
Nutrition:
81 calories
Alcohol content:
- 0.9 standard drinks
- 14.06% alc./vol. (28.12° proof)
- 12.8 grams of pure alcohol
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