Cocktail
Bamboo
How to make a Bamboo - the dry classic of sherry and dry vermouth with bitters. A light, elegant aperitif from the 19th century.
4 minPrep time
easyDifficulty
CoupeGlass
1Serving(s)
The Bamboo is an elegant, dry aperitif of sherry and dry vermouth that originated in Japan at the end of the 19th century. Light in alcohol and finely tuned, it is the ideal start to a good meal.
Instructions
- Fill a mixing glass with ice cubes.
- Add sherry, dry vermouth and both bitters.
- Stir cold for about 20 seconds.
- Strain into a chilled coupe.
- Express a lemon zest over the glass and add it as a garnish.
Garnish: Lemon zest
Pro tip: The Bamboo lives on balance - use sherry and dry vermouth in equal parts and chill both well before mixing.
Frequently asked questions
What is the difference between the Bamboo and the Adonis?
Both are based on sherry, but the Bamboo uses dry vermouth and the Adonis sweet vermouth - which makes the Bamboo drier.
Who invented the Bamboo?
The Bamboo is attributed to Louis Eppinger, who created it in the 1890s at the Grand Hotel in Yokohama.
Is the Bamboo suitable as an aperitif?
Yes, thanks to its low alcohol content and dry note, it is an ideal drink before a meal.
Ingredients
- Dry sherry (Fino)4.5 cl
- Dry vermouth (Vermouth Dry)4.5 cl
- Orange Bitters1 dash
- Angostura Bitters1 dash
- Lemon zest1 piece
- Ice cubesas needed
