Bamboo Cocktail (Palo Cortado recipe)
A dry and refreshing fortified wine cocktail ∙ Stir ∙ 3 min ∙ 14.2% ABV ∙
The Bamboo Cocktail is a stirred aperitif of Palo Cortado sherry, dry vermouth and orange bitters, made like a Martini with sherry in place of gin.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Palo Cortado sherry 45 mlDry vermouth 25 mlOrange bitters 1 dash
- Fine strain into the chilled glass
- Express a lemon twist over the cocktail and use as garnish
Tips
- Chill the sherry and vermouth bottles beforehand; with no strong spirit in the glass, a warm or underdiluted drink has nowhere to hide.
History
This variation of the Bamboo keeps the original's sherry-and-vermouth structure, with roughly two parts Palo Cortado sherry to one part dry vermouth. Palo Cortado gives a richer, nuttier, more oxidative character than the fino or amontillado styles typically used.
The Bamboo itself is traditionally credited to Louis Eppinger in Yokohama, Japan, a story some historians treat as unverified because a drink of that name appears in newspapers as early as 1886, before his Yokohama years.
