This Bamboo recipe achieves a 'perfect' balance between the dry mineral notes of fino sherry in contrast to both rich bianco and dry vermouths. Classically...
Don't do the same mistake I did!
I used Martini Blanco, Extra dry and Rosso. Talk about two dimensional...
I'll abstain from scoring it until I try it with more varied vermouths.
Tried it again with: Martini Extra dry, Vermut Lustau and Carpano Antica. The result was a lot better this time. I couldn't shake the feeling that it felt like it was lacking some sparkle though.
It won't be the same cocktail, but adding 3 cl of Rosé Champagne really did wonders!
Nutty, fruity, sweet, and SO much herbal complexity. My first sip took me by surprise, but then I adjusted to the dryness. White wine lovers will find this a delight. Cleansing and even better as it warmed up slightly, releasing some of the sweetness from the vermouths.
A bit left field but I substituted a Marsala Secco for the Fino Sherry. A delicious cocktail with a lovely balance of dry and sweet fortified wines with a dose of botanicals.
I am a huge fan of fino, and this seems like a fino amped up: it mostly tastes of fino but has more depth and body from the other vermouths. I loved it.
This is a delicious version of the bamboo and prefer this over a 1:1 sherry and blanc combo! I used Amontillado instead of Fino sherry and worked great. Orange bitters and zest elevate the drink. My favorite low ABV cocktail.
I made this with Amontillado and Noilly Prat, Cocchi Americano, and Punt e Mes, with Regan's for the bitters... Looking at my notes over the past 5 years, this recipe (divvying up the vermouth) is clearly my favorite.
Tried this with an Amontillado Medium and Noilly Prat for both the dry and sweet vermouths. Tasty, but mostly still tasted like I was drinking the Amontillado, despite the generous portions of vermouth. I’d prefer my Amontillado straight.
I used Martini Blanco, Extra dry and Rosso. Talk about two dimensional...
I'll abstain from scoring it until I try it with more varied vermouths.