Bamboo (strong)
Stir ∙ 3 min ∙ 13.8% ABV ∙
The Bamboo (strong) is a stirred aperitif of equal parts fino sherry and dry vermouth with a little triple sec and orange bitters, served up in a coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Fino sherry 45 mlDry vermouth 45 mlTriple sec 10 mlOrange bitters 2 dashes
- Fine strain into the chilled glass
- Express an orange twist over the cocktail and use as garnish
Tips
- Stir for 20-25 seconds only. Sherry and vermouth chill and take on water faster than a spirit-heavy drink, and a long stir leaves the fino tasting flat.
- Keep an opened bottle of fino in the fridge and use it within a week; it is low in alcohol and delicate, and stale fino tastes flat.
- Keep the triple sec to 10 ml. It is only an accent here, and a heavy hand makes this otherwise dry, low-alcohol drink sweet.
History
The Bamboo (strong) adds a small measure of triple sec to the Bamboo, giving the classic sherry-and-vermouth aperitif a touch more sweetness and strength. Its base is fino sherry and dry vermouth in equal parts.
The Bamboo is a low-alcohol cocktail most commonly attributed to German-born bartender Louis Eppinger, who is said to have created or popularized it around 1890 while managing the bar at the Grand Hotel in Yokohama, Japan. Early recipes varied from three parts sherry to one part vermouth to the equal-parts format that became standard by the early twentieth century.
