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 | 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 'Perfect' recipe)
Bamboo Cocktail (Joaquín-simó's recipe)
Bamboo Cocktail (Stuart's 1904 recipe)
Bamboo Cocktail (with Palo Cortado Sherry)
Bamboo (Savoy's 1930 recipe)
Bamboo (with triple sec)
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:
- 0.8 standard drinks
- 12.8% alc./vol. (25.6° proof)
- 11.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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