Bamboo Cocktail (Joaquín Simó's recipe)

Serve in Coupe...
1½	fl oz	Fino sherry
1½	fl oz	Noilly Prat Extra Dry Vermouth
⅙	fl oz	Sugar syrup (2 sugar to 1 water)
2	dash	Angostura Aromatic Bitters
2	dash	Angostura Orange Bitters

Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Lemon zest twist

Comment:

Dry, delicate. Aromatic and complex.

Origin:

Adapted from a recipe by Joaquín Simó, New York City, USA.

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Vermouth dry

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Makes this drink 25.00 times

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STIR all ingredients with ice and strain into chilled glass.

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STIR all ingredients with ice and strain into chilled glass.

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