|2 fl oz||Fino sherry|
|1 fl oz||Martini Rosso vermouth|
|1 dash||Orange bitters|
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.
Adapted from a recipe in the 1904 reprint of Thomas Stuart's 1896 Stuart's Fancy Drinks and How to mix them.
For more information on the Bamboo cocktail and it's many variations see our Bamboo cocktail page.